Once all the M&Ms are pressed, I slide the entire baking sheet onto a cooling rack or just let it sit on the stovetop. I do not move them for at least 30 minutes. This allows the chocolate to re-solidify completely. Trying to move or package them before the chocolate is fully set is a recipe for smudged fingerprints and broken treats. The waiting is the hardest part, but it’s essential for that perfect, neat finish.
Pro Tips for Best Results
For the perfect melt, I tested three oven temperatures: 200°F, 250°F, and 300°F. 250°F (120°C) is the sweet spot. At 200°F, it took too long and the pretzels started to dry out. At 300°F, the chocolate melted too quickly and often lost its shape before I could get the tray out. A steady, low heat at 250°F gently softens the chocolate without burning the pretzel.
If you’re making multiple batches, keep your unwrapped kisses in a cool place until the moment you’re ready to use them. I left a bowl of them on the counter next to the warm oven once, and they started to soften and stick together from the ambient heat before they even went in the oven, making them messy to handle.
To ensure every piece looks perfect, rotate your baking sheet halfway through the short baking time. Most ovens have hot spots, and this ensures even softening. Also, if you’re using two racks, rotate the sheets top to bottom for the same reason. It only takes a second and makes a big difference in consistency.
Common Mistakes to Avoid
Do not overbake the kisses. I made this mistake the first time, leaving them in for 5 minutes. The chocolate melted into a flat, glossy puddle that overflowed the pretzel and made it impossible to press the M&M without it sinking into a gooey mess. You want them soft, not liquid. Set a timer for 3 minutes and check.(See the next page below to continue…)