1. Prepare Your Workspace: Line a baking sheet with parchment paper or wax paper. This will prevent the chocolate-covered pretzels from sticking and make cleanup a breeze. Set it aside.

2. Melt the White Chocolate: In a microwave-safe bowl, combine the white chocolate melting wafers (or chips) and the optional coconut oil or shortening. Microwave on high in 30-second intervals, stirring well after each interval, until the chocolate is completely smooth and melted. Be careful not to overheat, as white chocolate can seize.

3. Dip the Pretzels: Hold a pretzel by one end and dip it into the melted white chocolate, covering about two-thirds to three-quarters of the pretzel. Allow any excess chocolate to drip back into the bowl. You want a good, even coating without too much pooling.

4. Shape Your Ghosts: Gently place the dipped pretzel onto the prepared baking sheet. Using a small spoon or the back of a knife, lightly spread the melted chocolate at the bottom of the pretzel to create a slightly wavy, ghost-like “tail” or irregular bottom edge. This gives them that classic spooky shape.

5. Chill to Set: Once all your pretzels are dipped and shaped, transfer the baking sheet to the refrigerator for 10-15 minutes, or until the white chocolate is completely firm and set. This step is crucial before decorating.

6. Add the Ghostly Faces: Once the chocolate is fully hardened, retrieve the pretzels from the refrigerator. Use your black edible food marker or black gel icing to draw two small dots for eyes on each ghost. You can make them perfectly round or slightly oval for different expressions.

7. Final Touches: Allow the edible marker or gel icing to dry for a few minutes before handling or serving. If using gel icing, ensure it’s completely set to avoid smudging.