1. Line a baking sheet with parchment paper or silicone mat and set aside.

2. Crush peppermint candies in a zip-top bag using a rolling pin, or pulse in a food processor.

3. Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

4. Stir in peppermint extract if using.

5. Dip each pretzel crisp halfway or spread chocolate on top with a spoon.

6. Place chocolate-side-up on the lined baking sheet.

7. Sprinkle crushed peppermint immediately over the melted chocolate.

8. Let the crisps set at room temperature for 30 minutes or refrigerate for 10–15 minutes.

9. Once hardened, transfer to an airtight container. Layer with wax paper if stacking.

10. Store in a cool place or fridge until ready to serve or gift.