Line a quarter sheet rimmed baking tray with parchment or a silicone mat. Set aside.

Add the white chocolate to a bain marie or double boiler. Melt over low heat, stirring gently, until completely melted.

With an enrobing fork or dinner fork, dip each pretzel in the melted chocolate. Arrange on prepared tray.

Scoop remaining melted chocolate into a disposable piping bag fitted with 1/16-inch round tip. In an abstract pattern, pipe zigzags over the surface of each pretzel.

Dot each pretzel with 2 candy eyeballs.

Allow to sit, uncovered, at room temperature until the chocolate sets.

Store in an airtight container at room temperature for up to 2 weeks.