Rolo Pretzel Pecan Bites
Crunchy pretzels topped with chocolate-covered caramel and pecan halves make an easy three-ingredient treat. These sweet-and-salty bites are perfect for holiday dessert trays and homemade gifts.
Equipment
Ingredients
- 48 pretzel snaps (squares)
- 48 milk chocolate Rolo candies, unwrapped
- 48 pecan halves
Instructions
- Preheat the oven to 275°F. Line a baking sheet with parchment paper.
- Arrange the pretzel snaps in a single layer on the baking sheet, leaving approximately 1 inch between them. Work in batches if needed.
- Place one unwrapped Rolo in the center of each pretzel.
- Bake for 2–4 minutes, just until the Rolos soften but still hold their shape. Avoid letting them melt completely.
- Remove the baking sheet from the oven. Immediately place one pecan half on each Rolo and gently press down, allowing the softened chocolate to spread over the pretzel.
- Let cool completely until the chocolate is firm, approximately 10–20 minutes. To speed up setting, refrigerate for about 10 minutes, or until firm. Serve or package once fully set.
Notes
- Baking time: Room-temperature Rolos generally soften in 2–3 minutes. Chilled Rolos may need 3–4 minutes. Check early to avoid overmelting.
- Batch size: Halve, double, or triple the ingredients as needed. Use additional baking sheets or work in batches, keeping the pretzels in a single layer.
- Pretzel options: Mini twists or other small, flat pretzels can replace the square snaps.
- Pecans: Toast the pecans beforehand, if desired, and let them cool before assembling.
- Nut variations: Try walnuts, almonds, or macadamia nuts in place of pecans.
- Storage: Store in an airtight container at cool room temperature for up to 1 week, or refrigerate for up to 2 weeks. Separate stacked layers with parchment paper.