Line a large baking sheet (or two smaller ones) with parchment paper or a silicone baking mat. Set out pretzels, crushed candy canes, and sprinkles in small bowls so everything is ready before you melt the white chocolate.

Place candy canes or peppermint candies in a sturdy zip-top bag. Use a rolling pin, meat mallet, or heavy skillet to crush them into a mix of tiny shards and slightly larger pieces so you keep both crunch and good adhesion.

Add the white chocolate chips or wafers and 1 teaspoon of oil to a microwave-safe bowl. Heat on 50% power for 30 seconds, stir well, then continue heating in 15–20 second bursts at 50% power, stirring after each, until mostly melted. Stir until completely smooth.

For a double boiler, add about an inch of water to a small saucepan and bring to a gentle simmer. Place a heat-safe bowl on top, making sure the bottom doesn’t touch the water. Add white chocolate and oil. Stir constantly until just melted and glossy, then remove from heat.

The melted white chocolate should be smooth and fall off a spoon in a thick ribbon. If it’s too thick, stir in up to another 1 teaspoon of oil a little at a time. If it’s too thin, let it sit for a minute or two to thicken slightly as it cools.

Drop 1–2 pretzels at a time into the melted white chocolate. Use a fork to flip and fully coat. Lift each pretzel out, tapping the fork gently on the side of the bowl to let excess chocolate drip off. Place on the lined baking sheet, leaving a little space between pretzels.

Hold each pretzel rod near one end and slightly tilt the bowl of white chocolate. Roll the rod through the chocolate to coat about two-thirds of its length. Let excess drip back into the bowl, gently tapping your wrist or the side of the bowl. Lay the rods on the baking sheet or stand them upright in a jar filled with sugar or rice to dry standing up.

While the white chocolate is still wet, generously sprinkle each pretzel with crushed peppermint. Work over the pan so extra bits fall there. Add holiday sprinkles and a tiny pinch of flaky sea salt if using. Decorate as you go so the toppings stick before the chocolate sets.

Melt the dark or milk chocolate in a small bowl in the microwave using 15–20 second bursts, stirring after each until smooth. Use a spoon or fork to drizzle thin lines over the white chocolate peppermint pretzels for a peppermint bark look.

Allow the pretzels to sit at room temperature for 20–30 minutes, or until the white chocolate is firm to the touch. If your kitchen is warm or you’re in a hurry, chill the tray in the refrigerator for about 10 minutes, but avoid leaving them in too long to prevent condensation when they warm back up.

Once set, gently lift the pretzels from the parchment. Serve immediately or transfer to an airtight container, layering with parchment between layers, or package in tins and jars for gifting.