Ingredients:
12-14 graham crackers (or any squared biscuits)
20g marshmallows (melted)
250g milk chocolate (melted)
1 bag of candy eyeballs

or to make the eyeballs
White fondant
black frosting

Method:

Line a baking sheets with some baking parchments.

Firstly, if you are making the eyeballs from scratch, then prepare the white fondant by using small amounts and creating circles. Finish with a little black fondant for the iris. Continue until you have enough for each pretzel.

Next, melt the marshmallows for 10-15 seconds. This is a sticky process but spread the melted marshmallow on one half of the biscuit. place the pop stick halfway on the marshmallow creme, so it sticks and place the other half of the biscuit on top. Place onto the baking sheet and once you have repeated this process for all the “books” place into the freezer.

Next, melt the milk chocolate in a large bowl in the microwave, for short 10-20 second bursts until melted.

Begin by dipping the biscuit sandwiches into the chocolate, covering them completely. You can use a knife or spoon to make sure the sides are coated. Stick one candy eye on each "book," on the far right side about halfway down. Place them back on the baking sheet and refrigerate at least 15 minutes, or until the chocolate has hardened.

Use the black frosting to draw a circle around the eye, two semicircles on the outer corners of the biscuit "book" and “stitches” or some form of design on the chocolate-covered.

Place in the fridge to allow the frosting to set. Serve and enjoy!