12 pretzel rods 12 ounces white almond bark 24 edible candy eyeballs


Prepare a large baking sheet with parchment or wax paper.

While the almond bark is cooling, place a large piping bag in a tall glass. Pour the melted white almond bark into the piping bag.

Dip each pretzel rod in melted almond bark. Allow the excess to drip off, then place it on your parchment-lined baking sheet.

Add the edible eyeballs. Then take the piping bag and cut a small hole in the tip.

Allow at least 30 minutes to dry the mummies.