Line 2 baking sheets with waxed paper.

Place the unwrapped candy canes in a large ziploc bag. Pound with a mallet until the candy canes are broken into small pieces.

Combine the chocolate chips and shortening in a microwave-safe glass bowl. In the microwave, melt the chocolate at 50% power, stirring every 20 to 30 seconds, until the chocolate is melted and smooth.

Dip one pretzel into the melted chocolate. Using a thin skewer or toothpick, flip over the pretzel to coat it completely, then lift it out and lay it on the prepared baking sheet.

Immediately sprinkle some candy cane pieces onto the pretzel. Repeat with the remaining pretzels. If the chocolate begins too thicken, re-melt it in the microwave for an additional 20 to 30 seconds.

Place the baking sheets in the refrigerator to allow the chocolate to harden. Serve, or store in an airtight container in the refrigerator, using waxed paper to separate the layers.