Ingredients:

  • 48 square pretzel snaps (approximately 115g)
  • 48 milk chocolate candies or caramel-filled candies (approximately 255g)
  • 48 red and green M&Ms (approximately 100g)

Instructions:

  1. Preheat your oven to 200°F (93°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  2. Align 48 square pretzel snaps (115g) on your prepared baking sheet in a single layer.
  3. Position one milk chocolate candy (255g total for 48) in the dead center of each pretzel.
  4. Bake for 3 to 5 minutes until the chocolate looks glossy and matte finished.
  5. Test the doneness by gently touching one candy with the back of a spoon; it should yield like soft butter.
  6. Remove the pan from the oven immediately once that glossy sheen appears.
  7. Press one red or green M&M (100g total for 48) into the center of each softened chocolate.
  8. Observe the chocolate behave as it bulges slightly around the edges of the M&M.
  9. Transfer the entire sheet to the refrigerator for 15 to 20 minutes until the chocolate is firm and set.
  10. Peel the bites off the mat once they are completely cold to ensure a clean bottom.