To JY who taught me how to make these.I should just be able to write the name of these little goodies and be done with this post. Because the name - Pecan Rolo Pretzels - that's what they are. A mini pretzel topped with a Rolo candy, lightly melted in the oven, then a pecan squished on top. Chill until firm. There - recipe done.
But I also need to talk about how I ate so many of these...as I was making them. These are HIGHLY addicting - I mean - I ate one, and suddenly one became seven. Like that. Quick. Lickety split.
Make these when you have a lot of people around - and make sure THEY eat them all before you do. Otherwise you may be spending a lot more of your holiday worrying about what the numbers on the scale say.
These are perfect for gifting, super duper easy to make, and really fun for a relaxed dinner dessert. Knock yourself out - knock out a couple of dozen of these (I made 30 in less than 10 minutes). The most difficult part of this was peeling the darn Rolo candies.
Pecan Rolo Pretzels
Makes as many as you want (or until you run out of one or more ingredients. A bag of Rolos has about 56 of them in there.)
1 bag of mini pretzels (I used Snyders - super yummy and crisp)
12 oz bag of Rolo chocolates
1 bag of pecan halves
Preheat oven to 250. On a cookie sheet, neatly lay out pretzels, single layer. On top of each pretzel place an unwrapped rolo on top. Carefully place in the oven for 4 minutes. Remove. Immediately take pecan halves and squish them into the rolo, squishing the caramel out and making the pecan stick.
Cool for 15 minutes, and then place in the refrigerator for at least 15 minutes, until the caramel hardens.
Pack up and give these away before you eat them all.
Printable recipe
Packed up and ready to give, because I cannot have these around me. EVER.
In case you don't know what a Rolo is...here. This is a fair price - but you'll get 4 bags. (I got a single bag on sale for $3 - but the normal price is $3.50)
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12 comments:
I make these all the time. They are such a lovely combination of flavors. I use milk duds instead of Rolo candies. They are cheaper and I don't have to unwrap them. I also use M&M's sometimes. http://smittenwithmykitchen.blogspot.com/2009/04/caramel-pretzel-bites.html
like the milk dud idea because unwrapping them was a pain. I do prefer the pecans to help balance the sweetness of flavors...but thanks for the additional ideas!
I make these too and they're a hit! We call them Bear Claws though. :)
Since there was a warning on how addictive these were, I made a couple in the toaster oven with almonds, rolos and pretzels. Big mistake. Somehoe I ended up eating 10 of these in the span of 5minutes. Despite overcooking a couple of these, they were still sooo good.
Do you need to grease the cookie sheet at all? These might be nice as a part of my Christmas cookie exchange next year.
i've not greased the cookie sheet - after the chocolate hardens it tends to pop off so no need. I'm thinking that lining with parchment might e good, but I've never done that either.
I just made these.. but with dried banana slices on top instead of pecans! (I'm not much of a pecan person). They came out pretty yummy :) I also used pretzel snaps (the squares) instead of regular pretzel twists, and there was almost zero chocolate drip in the spaces between.
These barely made it off the Silpat! My guests could hardly wait for them to cool. I thought I made way too many. Stupid or what? They didn't even last 24 hours.
Where do you buy those glass containers?
you can get them almost at any grocery store - they are canning jars....even like a hardware store will have them. You can even do a search for jelly jars on amazon. I have posted a link to one, but was told that the jar itself is not plain.
after the pecans are in place and while the chocolate is still gooey and lovely, I hit them with some coarse sea salt.
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