Melt the Ghirardelli's dark chocolate melting wafers as directed on the bag. Dip the nutter butters into the chocolate and then place on a piece of freezer paper shiny side up or parchment paper.

Immediately add the toppings. Break the pretzel in half and add it to the top for antlers.

Place on the candy eyeball sprinkles right under the antlers. Place the m&m on for the nose at the bottom. Repeat this for all the cookies.

Let dry and serve!