Line a baking sheet with wax paper.

Lay halved graham crackers on the prepared baking sheet. Spread a good amount of marshmallow creme on half of the graham crackers. (If the creme is sticking to your knife or spatula, dip it in hot water or spray with cooking spray).

Place a popsicle stick halfway onto the creme, so the bottom extends off of the graham cracker. Place the other half of the graham cracker on top. Once all are completed, place baking sheet into the freezer.

Using a double boiler, melt the chocolate chips. Once melted, stir in the vegetable oil.

Remove graham crackers from the freezer and dip into the melted chocolate. (Depending on how deep the double boiler is, you might need to use a spatula to coat the sides). Make sure to scrape off the excess chocolate and place one candy eye on each graham cracker. The eye should be placed on the right hand side, about halfway down the cracker. Place dipped cracker back onto the baking tray. Once all crackers are dipped, place baking sheet in the refrigerator and let rest until the chocolate has hardened (at least 15 min).

While the chocolate is hardening, prepare the royal icing.

In a medium bowl, mix together the sugar and meringue powder. Add in the water and beat until the frosting is glossy and has stiff peaks. Stir in food coloring and place into a piping bag with a small round tip.

Remove graham crackers from the refrigerator. Using the royal icing, pipe the decorations onto the crackers. To make the “stitches”, run a toothpick through a line of icing before it dries.

Once decorated, refrigerate until the icing is set (at least 15 minutes). Keep in the refrigerator until just before serving.