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Line a baking sheet with parchment paper.
Melt chocolate in a small saucepan over medium-low heat, stirring constantly, until almost smooth, 2 to 3 minutes.
Remove from heat and stir until completely smooth.
Using a spoon, drizzle chocolate onto the prepared baking sheet to form circles ranging from 1 to 2 1/2 inches wide.
Generously sprinkle each with flaxseeds, sesame seeds, poppy seeds or sugar (or a combination) to coat completely.
Using your finger or the back of a spoon, pat each circle to ensure it is flat.
Refrigerate until hard, about 1 hour.
Let gelt buttons come to room temperature, then remove from the parchment paper and package for gifts, shaking off any excess coatings as you go.