Snap each pretzel in half along its natural seam so you have two curved, wing-shaped pieces. Discard or snack on any pieces that break unevenly.

Melt the dark chocolate chips and coconut oil in the microwave in 30-second bursts, stirring between each until glossy and smooth.

Using a fork, dip each pretzel wing into the dark chocolate so it is fully coated. Tap the fork on the bowl rim to let excess chocolate drip off.

Lay the dipped wings on parchment paper. Immediately scatter a small pinch of black sanding sugar over each piece while the chocolate is wet.

Arrange pairs so the straight edges face each other to form bat wing shapes. Press a small candy eyeball at the inner corner of each pair if using.

Let set at room temperature for 20 to 25 minutes until the chocolate is fully firm.

Transfer to an airtight container or arrange on a board for serving.