Equipment Needed
- Large baking sheet (or two)
- Parchment paper or silicone baking mat
- Oven
- Small bowls for organizing ingredients
- Measuring cup (for counting!)
- Cooling rack (optional)
Step-by-Step Instructions
I always start by preheating my oven and lining my baking sheets with parchment paper. This is a non-stick lifesaver, as melted chocolate can be messy. Then, I organize my station like a little assembly line: a bowl of pretzels, a bowl of unwrapped Kisses (this is the perfect job for little helpers), and a bowl of M&Ms. I lay out the pretzels in neat rows on the baking sheet, leaving a tiny bit of space between them. There’s something so satisfying about seeing them all lined up, ready for their transformation.
Next, I carefully place one unwrapped Hershey’s Kiss, pointy side up, directly in the center of each pretzel. The chocolate should be sitting neatly on the pretzel’s surface. I gently place the baking sheet in the preheated oven. Now, here’s the crucial part: I bake them for only 2-4 minutes. I learned the hard way that you’re not trying to melt the kisses completely—you just want them warm and soft enough to press down. I watch them like a hawk through the oven door. The moment the kisses lose their sharp point and look glossy and softened, I pull the tray out. They will still hold their shape.
Working quickly but carefully (the chocolate firms up fast!), I take one red or green M&M and press it firmly into the center of each softened kiss. I press straight down until the chocolate spreads to the edges of the pretzel and the M&M is securely embedded. You’ll hear a faint crackle from the pretzel, and the warm chocolate will pool around the candy. This is the most fun step. The key is a firm, confident press. A timid touch won’t adhere the M&M properly.(See the next page below to continue…)