Preheat oven to 200°

Line a baking sheet with parchment paper. Spread out 24 pretzels and put an unwrapped kiss in the center of each one. Bake for 5 minutes. Remove from oven and immediately spread chocolate flat in the middle of each pretzel.

Place in the refrigerator for an hour or until chocolate has solidified.

Chop vanilla candy coating into big chunks and place in a microwave safe glass bowl. Microwave for 1½ -2 minutes, stirring every 30 seconds. Remove from microwave once melted and smooth and stir in peppermint extract.

Dip half of each chocolate pretzel into the peppermint candy coating and then immediately into crushed candy canes. Lay back onto parchment lined baking sheet. Place back into the fridge until set- approx 30 minutes.

Repeat until all 3 batches have been made. You can make all simultaneously if you work quickly and have the fridge space.

Store in a sealed container in a dark cool place for up to 2 weeks. I prefer to store them in a sealed bag or container in the fridge.