We’re happy that one of our favorite Christmas candies can be easily converted to a gluten free version–we call them “Eyeballs.”

(*see wheat version below)

8 oz. (or more) round GF pretzels (Ener-G Wylde)
3-5 bags of Hershey kisses, unwrapped
1/2 bag of M & M candies (in holiday colors)

Lay out the pretzels on a cookie sheet.

Place a Hershey kiss on top of each pretzel and place another round pretzel on top of that.*

Bake in a 200 degree oven for 7 minutes.  This makes the Hershey kiss soft.

Remove from the oven and immediately place an M & M candy on top.  Squish it down so that the chocolate is sure to connect well with the pretzels.

Place the whole sheet in the refrigerator for 30 minutes so that the chocolate solids up.

Pop an eyeball in your mouth…and another…and another….

The GF pretzels are so small; that is why we use two per eyeball.  But for a wheat version, buy a bag of pretzels that are square and look like waffles.  Stack them like this–waffle, Hershey kiss, M & M–and that will be enough pretzel.