Line a large baking sheet with parchment paper or wax paper. Set aside
Melt the white chocolate melting wafers, candy coating, or almond bark in the microwave, according to package instructions. If you are going to use white chocolate chips, place the chocolate chips in a microwave-safe bowl. Microwave for 1 minute and 30 seconds at 50% power. Stir the chips. Microwave for 30 seconds at 100% power. Stir until chocolate is melted and smooth. It might take a little more or less time, depending on your microwave. The key is to not over cook the chocolate.
Dunk each pretzel crisp into the melted white chocolate, making sure the entire pretzel is coated. Use a fork to remove the pretzels from the chocolate. Gently shake the fork back and forth to remove any excess chocolate.
Place the dipped pretzels on the parchment paper or wax paper and sprinkle immediately with crushed candy canes. Let the pretzels sit until the chocolate hardens. If your house is warm or if you want to speed up the process, place the baking sheet in the refrigerator. Store the chocolate covered pretzels in an airtight container on the counter or in the fridge for up to 2 weeks.
If you want, you can use milk, semi-sweet, or dark chocolate. You can also dip half of the pretzel in the chocolate if you don't want the entire pretzel coated.