Melt a ¾ cup of dark Belgian chocolate in a microwave-safe bowl at 20-second intervals, stirring between each one until just melted and smooth. (Reserve a small amount of the dark chocolate for the Mummy Strawberry)
¾ cup Belgian dark chocolate
Dip 6 mini pretzels (1 at a time) in the dark chocolate allow the excess chocolate to drip back into the bowl and then place on the baking sheet.
6 mini pretzels
Insert 2 toothpicks into the top of a strawberry. Dip the strawberry in the dark chocolate and allow any excess chocolate to drip back into the bowl. Place the strawberry on the lined baking sheet. Add 5 red pearl sprinkles for the eyes, then add a red Jimmie sprinkle for the mouth and white Jimmie sprinkles for teeth. Place the sheet in the fridge for 10 minutes or the freezer for 5 minutes. This will allow it to set quickly for the next step.
10 large strawberries, 10 red pearl sprinkles, 2 red jimmies sprinkles, 8 white jimmies sprinkles
Remove the chilled strawberry and pretzels from the refrigerator. Cut the pretzel in half lengthwise to make 2 legs, remove the small piece of pretzel in the center of each pretzel leg and discard. Repeat with remaining pretzels to create the rest of the legs. We found that only three legs securely fit on each side of the strawberry, but you could try to fit four.
Using a toothpick spread a small amount of dark melted chocolate on a pretzel “leg” and attach it to the strawberry. Hold it to secure and continue with the remaining “legs”. Allow them to fully set before enjoying.