Microwave 12 ounces of white almond bark in the bowl for 1 minute, stir and heat for additional 30-second increments until melted.
Place a large piping bag in a tall glass with top of bag folded over. Pour the melted white almond bark into the piping bag.
Dip each pretzel rod about ¾ of the way up with melted almond bark. Then place it on parchment-lined baking sheet.
Add your edible eyeballs.
Cut a small hole in the piping bag tip. Drizzle the remaining melted almond bark over the dipped pretzels in a zig-zag pattern creating the effect of wrapping your mummy.
Allow at least 30 minutes to dry the mummies. Once dry, you may need to use a small sharp knife to trim off excess white chocolate.