1. Prepare Your Workspace: Line a baking sheet with parchment paper or wax paper. This will prevent the dipped pretzels from sticking and make cleanup a breeze. Have your pretzel rods ready and easily accessible.

2. Melt the White Chocolate: Place the white chocolate melting wafers or candy melts in a microwave-safe bowl. Microwave 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. If using, stir in the coconut oil to thin the chocolate to your desired dipping consistency.

3. Dip the Pretzel Rods: Hold a pretzel rod by one end and dip it into the melted white chocolate, rotating it to coat almost all the way up, leaving about an inch or two at the bottom for a handle. Allow any excess chocolate to drip back into the bowl. You want a good, even coating without it being too thick.

4. Create the Ghost Shape: As soon as you pull the pretzel rod out of the chocolate, gently lay it on the prepared baking sheet. While the chocolate is still wet, use a spoon to slightly spread out the chocolate at the bottom of the dipped portion, creating a wider, more ghost-like “skirt” around the pretzel. This gives your ghosts their classic flowing shape.

5. Allow the Chocolate to Set: Once all your pretzel rods are dipped and shaped, place the baking sheet in the refrigerator for 15-20 minutes, or until the white chocolate is completely firm to the touch. This ensures the chocolate is hard before you start decorating.

6. Draw the Ghost Faces: Once the chocolate is fully set, use your black edible food marker or black gel icing to draw two small eyes and an oval or open-mouth shape on each ghost. Get creative with different expressions to give each ghost its own personality!

7. Final Setting (Optional): If using gel icing, you might want to let the pretzel rods sit for another 5-10 minutes for the gel to fully set before handling or packaging.