Based on your photo, the issue looks much more like the chocolate wasn’t softened enough (or it cooled before you pressed)
fracture and crumble instead of squishing smoothly.
What likely happened
- Not melted/softened long enough: The Kiss stayed rigid inside, so it cracked when you pressed the candy on top.
- Waited too long before pressing: Kisses firm up quickly after coming out of the oven, especially in a cool kitchen.
- Chocolate was cold to begin with: If the Kisses were stored in a cool pantry or fridge/freezer, they need a little longer to soften.
If they were truly overcooked, you’d usually see Kisses looking very slumped, puddled, or oily and shiny. In your photo,
they mostly hold shape but appear cracked—classic “not soft enough” behavior.
How to know when they’re ready
Use this quick readiness test:
- Look: The Kiss should look slightly glossy (not melted into a puddle).
- Touch test: It should dent easily when tapped gently with a fingertip or spoon.
- Shape: It should still hold its form, just softened.
Foolproof method for perfect pretzel Kiss treats
- Preheat oven: 200–250°F (95–120°C). Low and gentle is best.
- Assemble: Place pretzels on a lined baking sheet. Unwrap and place one Kiss on each pretzel.
- Heat: Bake for 3–5 minutes (start checking at 3 minutes).
They should be glossy and soft enough to press. - Press immediately: As soon as the tray comes out, press an M&M straight down gently on each Kiss.
Don’t delay—Kisses firm up fast. - Set: Let cool at room temperature or chill for 10–15 minutes to firm quickly.
