Place parchment paper down on two cookie sheets.
Gently melt the chocolate chips with a tablespoon of coconut oil in small sauce pan on low, stirring regularly.
Crush two candy canes in a ziploc bag (I let Odin go at with his hammer on the kitchen floor!)
When the chocolate is melted, we dipped each pretzel in and set it on the parchment until the whole bag was gone.
Sprinkle the crushed candy canes over the pretzels (toward the end, Annie began to roll the chocolate covered pretzels in the crushed candy canes).
Place the cookie sheet in the freezer to quickly firm up (about 15 minutes), then stack and store in the fridge.
***To leave the candy canes out altogether, you could place a drop of Young Living Vitality peppermint oil in the chocolate/coconut oil mix for the minty flavor***