Line a baking tray or plate with grease proof or baking paper – be sure to check that it will fit in your fridge first.

Break up the white chocolate and place it in a microwave safe bowl.

Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. Be careful not to overheat or burn the chocolate, heat only until just melted and smooth.

Working quickly, dip each bread stick in the chocolate to coat the top half. You may need to spoon some of the chocolate over the breadstick to help cover it.  Allow any excess chocolate to drip off the breadsticks before placing on the lined tray. Repeat until you have dipped as many breadsticks as you require.

Once all of the breadsticks have been dipped in the white chocolate, sprinkle them generously with the homemade Halloween coconut sprinkles.

Carefully add 2 or 3 candy eyeballs to each bread stick to finish.

Place the tray in the fridge and chill until the chocolate has completely set - about 10-15 minutes.

Once set, carefully peel the breadsticks from the baking paper and pop them into a glass to serve.