|
Instructions |
|
|
Put the pretzels on a baking sheet. The key here is to put them pretty evenly spaced in rows. Then you will place one rolo candy on each pretzel. Bake at 350 for 4-5 minutes. They will look shiny, but they will still look like a rolo, they shouldn't melt all over the place.
|
|
|
Take them out of the oven and place a pecan on top of each rolo candy. Then, gently push down squishing the rolo. You do need a light touch on this part because if you squish them too much the rolo gets everywhere and they're hard to remove from the pan when cooled.
|
|
|
Let them cool at room temp, then pop them in the fridge or freezer to cool completely. I store in the fridge to keep them longer, but remove them an hour or so before eating so the caramel softens up a bit. You can also store just in a covered tuperware container at room temp if you plan on eating them within a few days.
|
|
|
|
|
Originally Submitted
5/20/2012
|