Line two half sheet pans with parchment paper, wax paper, or a silpat then set aside.

Add the dark chocolate chips plus 1 teaspoon oil to a medium-size glass bowl then microwave for 2-1/2 minutes or until smooth, stirring halfway through. Add the peppermint extract then stir to combine.

Dip the mini pretzels into the melted chocolate allowing some of the excess to drip off then place onto the prepared sheet pans. Stop halfway through to sprinkle crushed candy canes over the warm chocolate. If the chocolate in the bowl gets too thick, microwave for 15 seconds then stir until smooth.

Add the white chocolate chips plus remaining 1/2 teaspoon oil to a small glass bowl then microwave for 45 seconds. Stir then microwave in 20 second increments, stirring between increments, until the white chocolate is melted and smooth. Note: the white chocolate won be as runny as the dark chocolate and that s ok! Use a spoon or fork to drizzle the white chocolate over the pretzels OR scoop the warm melted chocolate into a plastic ziplock bag then seal the top, snip off a corner, and drizzle the white chocolate over the pretzels.

Let the Chocolate Peppermint Dipped Pretzels sit at room temperature until the chocolate has set, 30-40 minutes, then eat.

To store: store in an airtight container or gallon Ziplock bag between layers of parchment or wax paper on the counter for 3 days, or extend the shelf life by storing them in the refrigerator for up to a week.

To freeze: transfer the completely cooled and set chocolate-covered pretzels into a gallon Ziplock freezer bag then freeze for up to 3 months.