Carefully break apart graham crackers at perforations to make four strips from each cracker.

Melt the candy coating according to package directions giving special care not to overheat the candy. If the candy coating is overheated, it will be too thick. You can add 2 teaspoons of vegetable shortening to help thin the candy but do not add any other type of liquid as the candy will seize and harden.

Resting the graham cracker strip on a fork, spoon candy coating over the cracker and then tap the fork against the side of your bowl to remove excess candy coating.

Add the candy eyeballs while the candy is still wet. Place on waxed paper to dry.

Pour remaining candy coating into a disposable piping bag. Snip the end of the piping bag and drizzle each cracker with candy coating.

Allow candy coating to harden. If necessary, cut any excessive candy coating that overlapped the edge of each cracker using a sharp knife.

Store in an airtight container at room temperature. Placing in the refrigerator may cause the graham cracker to soften.