Add the white chocolate chips and coconut oil to a microwave safe bowl.
Microwave on 50% for 90 seconds. Stir the white chocolate chips. If the chocolate is not yet completely smooth, microwave an additional 30 seconds. Stir until smooth.
Place the pretzels in the melted white chocolate, one at a time, and cover completely. Remove with a fork, shaking off any excess white chocolate.
Place the white chocolate covered pretzels on a baking sheet lined with parchment paper or a silicone baking mat.
Immediately top with crushed candy canes.
Let the chocolate set up until firm. Store pretzels in an airtight container at room temperature or in the refrigerator or freezer for longer storage.
- Nutrition calculations are an estimate based on one chocolate covered pretzel and using all of the chocolate and candy canes in the recipe. Keep in mind, you will most likely have some excess white chocolate and candy canes that do not make it onto the chocolate covered pretzels.
- To make this recipe gluten-free, use gluten-free mini pretzels.
- The coconut oil is used to thin out the white chocolate and to also help it firm up. You can also use vegetable oil instead if you prefer, though the white chocolate may take longer to set up.
- Store chocolate covered pretzels in an airtight container at room temperature for up to 2 weeks. I like to freeze mine for longer storage.
Calories: 48kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 18mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg