Melt the candy melts/white chocolate chips until smooth. If it seems too thick or won't stir easily, stir in a 1/2 tsp of coconut oil.
Place a piece of parchment paper on a large plate or small sheet pan. Make small dot of the melted white chocolate on the parchment paper. You can use a small spoon or I find it easier to use a piping bag/plastic sandwich bag with the corner cut to make the dots. You can make different sizes or all the same size.
If the white chocolate is too runny, making a mess, and not forming small dots well, that means the chocolate is too hot. Wait for a few minutes then try again. Your chocolate can also get too cold and stuck in the bag or on the spoon. You can rewarm the chocolate in the microwave for a few seconds if that happens.
Place a mini chocolate chip with the point down into the center of the white dot. Candy melts/melting chocolate will set up quickly so only do 5 or 6 dots before placing the mini chocolate chips on top. With regular chocolate, you'll have more time before the white chocolate sets.
Once you've made as many eyes as you'd like, allow them to set either at room temperature or in the fridge to harden faster.
Once set, peel the eyes off of the parchment paper and store in an airtight container in the freezer, refrigerator, or at room temperature (if the room temp isn't too warm) for 2 months.
Use eyes on cookies, treats, sandwiches, fruit, and more! If you need to stick the eyes to any food, you can use more melted white chocolate as the "glue".