Line a baking sheet with parchment paper and arrange the crackers in a single layer. Place the white and dark chocolate in separate microwave-safe bowls. Microwave in 20-second intervals, stirring after each, until completely smooth.

Dip about half of each cracker into the melted chocolate, allowing the excess to drip back into the bowl. Place on the prepared baking sheet.

Decorate while the chocolate is still wet. Create different Halloween characters for each cracker flavor by sprinkling lightly with toasted coconut and adding two candy eyeballs.

For an extra ghostly look, drizzle a little more white chocolate over the dipped portion.

You can also sprinkle with crushed freeze-dried strawberries or raspberries. Add one large candy eyeball or two mismatched eyeballs for a goofy monster face. Finish with a purple or green drizzle if desired.

For mummies, drizzle thin ribbons of white chocolate back and forth across the cracker to look like bandages. Tuck two candy eyeballs between the chocolate “bandages.”

Let stand at room temperature for about 20 minutes, or refrigerate for 5 to 10 minutes, until the chocolate is firm.