Place the pretzels on a baking sheet lined with a silicone baking mat or parchment paper.
Over low heat on the stove, melt the milk chocolate chips and white chocolate chips in separate pots. Add a little bit of vegetable or coconut oil to each pot to help the chocolate melt smoothly. Stir the pots until the chocolate in completely melted – this make take up to 7 minutes. Remove the pots from the heat and allow the chocolate to cool slightly. Add a small amount of peppermint extract to the melted white chocolate.
While the chocolate is cooling, place several candy canes (I think I used 5) in a ziploc bag, cover with a towel and use a rolling pin to crush the candy canes. Put the crushed candy canes into a bowl.
Transfer the melted chocolate into 2 separate squeeze bottles. Drizzle the chocolate on top of the pretzels and then go back and drizzle the other chocolate on top – you can alternative which chocolate goes on first.
Sprinkle crushed candy canes over the melted chocolate.
Place the baking sheet in the fridge for a few hours until the chocolate is set. Remove the pretzels from the tray and enjoy!
