Prep your pan: Preheat your oven to 350°F and line a baking sheet with parchment paper. You definitely want parchment here so nothing sticks.
Coat the pretzels: In a large bowl, add your pretzels. Pour in the melted butter and toss so every piece gets shiny and coated.
Add the cinnamon sugar: Sprinkle the coconut sugar and cinnamon over the pretzels and toss again. You want them fully coated — this is where all the flavor comes from.
Bake: Spread the pretzels out on your baking sheet and bake for 13–15 minutes until golden, toasty, and smelling like cinnamon heaven.
Let them cool completely here — this helps the chocolate set later.
Melt the chocolate: Microwave your white chocolate and coconut oil in 30-second increments, stirring in between until smooth and glossy.
Drizzle + set: Drizzle the melted white chocolate all over the cinnamon sugar pretzels.
Let everything cool and harden fully. You can pop the tray into the fridge for 15–20 minutes if you’re impatient (we always are).
Once set: break into pieces, clusters, shards — whatever shape you like!