With just a few ingredients and a little bit of time you can make a wonderful candy for the holidays or anytime. It's so easy, even the kids can help.


24 mini-pretzel twists, whole
24 individually wrapped caramel squares, unwrapped (or Rolo candies)
8 oz. good quality milk chocolate, melted (or dark chocolate)
24 whole pecan halves


Preheat oven to 325 degrees.

Place pecan halves in a single layer on a baking sheet. Bake 5-6 minutes, until lightly toasted, shaking the pan once halfway through. Transfer to a platter to cool.

Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the pan; top each pretzel with an unwrapped caramel. Bake 4 - 5 minutes, or until caramels are softened but not melting. Remove from the oven.

Gently press a pecan half onto the top of each caramel, pressing just enough for the caramel to fill the insides of the pretzels. Set aside to cool completely.

Meanwhile, melt the chocolate.

When the pretzel/caramels are cool, remove them from the baking sheet. Spoon small dollops of about 1 1/2 t. of chocolate on the baking mat; lightly drop each pretzel onto the middle of each dollop, making sure they are centered. Allow them to cool completely before serving. They can be transferred to the refrigerator to speed up this process.

24 servings.

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