Line a baking sheet with parchment paper and set it aside.

Place the semisweet chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring after each, until fully melted and smooth.

Dip each pretzel rod into the melted semisweet chocolate, covering about two-thirds of the rod, then let the excess drip off.

Lay the coated rods on the prepared baking sheet and allow them to set at room temperature for 15 minutes.

Melt the white chocolate chips in the same way, then transfer to a piping bag or zip-top bag with one corner snipped.

Pipe thin, uneven lines of white chocolate across the chocolate-coated portion to create a mummy wrap effect.

Immediately press two candy eyeballs onto each rod while the white chocolate is still soft.