Line a baking sheet with parchment paper.

Melt the white chocolate chips using the double broiler method, whisking the chocolate until it’s smooth. Pour the melted white chocolate into a squeeze bottle.

Squeeze the melted chocolate onto the parchment paper, creating the desired size circles you'd like for the eyes. After you make all of the eyes from the white chocolate, place the cocoa chocolate chips upside down into the center of the melted white chocolate (the pointed tip of the chocolate chip should be placed into the melted white chocolate first).

Allow the chocolate to harden at room temperature or to speed it up, you can place the baking sheet into the refrigerator or freezer.

Carefully pop off each candy eye and place them into an air tight container, preferably in a single layer, or separated by parchment paper to keep them looking nice. Use them on all your favorite festive desserts and holiday treats!

You can keep them stored in an airtight container in your pantry or in the refrigerator/freezer.