Prep your workspace. Line a baking sheet with parchment or a silicone mat. Set out your pretzels in a single layer so they’re ready to coat or top quickly.

Crush the peppermint. Place candy canes or peppermint candies in a zip-top bag and crush with a rolling pin until you have small bits and a little peppermint “dust.” You want small pieces for texture, not big chunks.

Melt the white chocolate. In a microwave-safe bowl, heat white chocolate in 20–30 second bursts, stirring between each until smooth. If it seems thick, stir in 1 teaspoon oil to loosen. Avoid overheating.

Build the bites, method A (open-faced). Dip each pretzel halfway or fully into the melted white chocolate. Place on the lined tray and immediately sprinkle with crushed peppermint and a tiny pinch of sea salt. This gives a pretty half-dipped look.

Build the bites, method B (sandwich style). Place a small dollop of melted white chocolate on a pretzel, top with a few peppermint bits, then press a second pretzel on top to make a sandwich. Dip or drizzle the top with more white chocolate if you like.

Add a chocolate drizzle (optional). Melt dark or semi-sweet chocolate until smooth. Transfer to a piping bag or use a spoon to drizzle stripes over the pretzels for contrast and a richer flavor.

Optional sprinkles. If you want extra color, add holiday sprinkles before the chocolate sets.

Let them set. Allow the pretzels to rest at room temperature until the chocolate firms up, about 30–45 minutes. To speed things up, chill the tray in the fridge for 10–15 minutes.

Serve or package. Once set, transfer to a serving bowl or pack into tins or bags. If gifting, separate layers with parchment to prevent sticking.