Fill a saucepan with a few inches of water, and place a glass or ceramic mixing bowl on top of the pan so that the bottom of the bowl is 1 to 2 inches from the top of the water. You are making a double boiler.

Heat the water until just simmering. Add the white chocolate chips or chopped up almond bark, and stir continuously until melted.

Remove the bowl from the pan, and take it to your work space.

Toss a few pretzels into the melted chocolate, and use a fork to cover them with chocolate well. Working with one pretzel at a time, fish the pretzel out of the chocolate with the fork so that it's laying flat on the tines.

Tap the fork gently on the edge of the bowl to remove extra chocolate.

Place the chocolate covered pretzel on a piece of waxed or parchment paper.

While the chocolate is still wet, sprinkle on a few crushed peppermint candy pieces.

Repeat with remaining chocolate and pretzels, adding the peppermint before the chocolate sets.

In a small bowl, melt the remaining semi-sweet chocolate chips with the coconut oil (I do this in little 30 second bursts in the microwave, stirring after each 30 seconds).

Place the melted chocolate in a quart-sized zipper-topped bag.

Snip a hole in 1 corner of the bag 1/4-inch wide, and then drizzle over the pretzels to make them pretty and to give you that dark chocolate taste like peppermint bark.

Let the chocolate set before storing; store extras covered at room temperature.