Preheat oven to 250°F/130°C. Line a baking sheet with a silicone baking mat or parchment paper. Arrange the pretzels on the prepared baking sheet so that they aren't touching each other.
Top each pretzel with a chocolate kiss.
Carefully transfer the tray to the oven and bake at 250°F/130°C for 3-4 minutes, until the chocolate looks shiny and is starting melt, but is still holding its shape. Be careful not to bake too long!
Moving quickly, gently place an M&M on top of each chocolate kiss, pressing the chocolate down. Top with the holiday sprinkles.
Let the Christmas pretzels harden at room temperature for an hour, or speed up the process by placing the tray in the refrigerator for 20 minutes.
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Notes
Some types of Hershey Kisses melt quicker than others. The classic milk chocolate one takes about 3-4 minutes. I’ve found the Hershey’s Hugs take 2-3 minutes and don’t hold their shape as well as the classic. If you prefer, you can place them on different sheet pans so you can watch the timing and pull the Hershey’s Hugs ones out sooner.
If you are gluten-free, keep in mind that some varieties of Hershey’s Kisses are not gluten-free.
You can use any sprinkles that you like for this recipe. I prefer the nonpareils because they’re tiny and really crunchy.
You can store these at room temperature in an airtight container for 5 days. The pretzels will start to get stale after that. For longer storage, you can refrigerate them, but again the pretzel will begin to get stale after 5 days.