Prepare a large baking sheet with parchment or wax paper and set aside.

Grab a medium microwave-safe bowl and place 12 ounces of white almond bark in the bowl. Microwave for 1 minute, stir and heat for additional 30-second increments until melted. Once melted, allow to cool for just a few minutes.

While the almond bark is cooling, 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.

Start by dipping each pretzel rod about ¾ of the way up with melted almond bark. Remove from almond bark, allow the excess to drip off, then place it on your parchment-lined baking sheet. Repeat until all pretzels are dipped.

Once all the pretzels are dipped, add your edible eyeballs. Then take the piping bag and cut a small hole in the 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.