Step 1

Line several large baking sheets with parchment paper and set aside for now.

Step 2

Add chocolate chips/chunks to a small saucepan set over very low heat. Meanwhile add coconut oil to a small heat-safe bowl and microwave in 10-15 second bursts until the coconut oil is fully melted and smooth. Stir the peppermint extract into the melted coconut oil.

Step 3

Pour the melted coconut oil/peppermint mixture over the chocolate. Stir often as the chocolate melts until it's entirely smooth.

Step 4

Remove the saucepan from the heat and dip the pretzels in, using tongs or two forks to submerge them to coat fully. Lift up each pretzel over the pan after it's been dipped so the excess drips back in. Place each chocolate pretzel in a single layer on the parchment-lined pans, decorating with sprinkles right when wet if you want.

Step 5

Repeat for the remaining pretzels, briefly pausing to place the pan of chocolate back on low heat as needed to warm up again and thin if it cools and thickens too much along the way.

Step 6

Let the chocolate peppermint pretzels fully harden at room temperature before serving/storing, though the pans can be transferred to the refrigerator to speed up the process. Store pretzels in air-tight containers at room temperature, in the refrigerator, or in the freezer for a month or longer.