Line a baking sheet with parchment paper to create a non-stick surface for your pretzel crisps. Arrange the pretzel crisps in a single layer, ensuring they don’t overlap.

Using a food processor or a rolling pin and a zip-top bag, crush your peppermint candies until they resemble coarse crumbs.

In a microwave-safe bowl or double boiler, melt the white chocolate in 20–30 second intervals, stirring well in between. If desired, add coconut oil for a smoother finish.

Spoon or drizzle the melted white chocolate over the pretzel crisps, spreading it evenly.

While the chocolate is still wet, sprinkle your crushed peppermint over the top and gently press the candies into the chocolate.

Allow the pretzels to set at room temperature or chill in the fridge for about 10–15 minutes until firm.

Store the White Chocolate Peppermint Pretzel Crisps in an airtight container, separating layers with parchment paper.