Ingredients
The following ingredients have 4 Servings
- 30 Snap pretzels
- 30 unwrapped Candy Cane Kisses ((Hershey's makes these))
- 30 M&M candies
- Optional: 1 candy cane, finely crushed (See Note 1)
Instruction
- PREP: Preheat the oven to 250 degrees F. Line one large, or two smaller, sheet pans with a silpat liner or parchment paper (don't skip lining the pan!)
- BAKE: Lay the pretzels out on the sheet pan. Place an unwrapped candy cane kiss on top of each pretzel. Bake for 3-4 minutes (See Note 2) or until the chocolates are soft but not melted.
- M&M: Immediately out of the oven, press an M&M on the top of each candy cane kiss. If desired, sprinkle with crushed peppermint while the chocolate is still melted.
- ALLOW TO SET UP: Let candies stand at room temperature for about 1 hour or until chocolate is hardened and candies can easily be picked up from the tray (place in the fridge to speed up the process; we actually like these best chilled and straight from the fridge!)
