You can find this recipe all over the internet, but I got mine from Laura, The Cooking Photographer. Since she posted the recipe last May, I’ve made them at least a dozen times because I give a lot of food gifts and these are so easy to make that they’re perfect when I forget a birthday and have to make something at the last minute. They are also one of the most well-received food gifts I make. And of everything I’ve ever made in my life, I think these little beauties have caused me the most overall weight gain. So I’m really not sure whether or not to thank Laura or whether or not I’m doing you a favor by sharing the recipe with you.
These are heavily addicting and I’ve finally learned to make only as many as I want to give, and NOT use the whole bag of Rolos because then I will inevitably eat half the batch. (And in the case of the second to last batch I made….I ate the entire batch. Every single one. Yes, that was about fifty Rolo Turtles!) I love the salty pretzel flavor combined with the sweet chocolate and sticky caramel and the contrasting nutty crunch from the pecans. They are really easy to make but oh-so-delicious.
Laura gives many ideas for toppings (including any variety of M&Ms, peanuts & chocolate covered coffee beans) and after trying them all (plus almonds, cashews & brazil nuts), I have to say I still prefer the toasted pecans. If you’re making these for children, I’m sure they would love the splash of color from M&Ms and you could also use holiday M&Ms to make these for Independence Day, Halloween, Christmas, Valentines Day, Saint Patrick’s Day, Easter, or any other holiday party.
If you decide to try them, don’t try to say I didn’t warn you. You will gain at least one pant size.
Mini pretzels (regular or square)
Preheat oven to 220 degrees. Line a cookie sheet with foil. Place the pretzels on the cookie sheet and top with one Rolo each. Bake for three minutes. Remove from the oven and press on topping of choice. Then slide the foil onto the counter and let the chocolate set up. For faster set up, you can move the pan with the candy to the freezer, and chill for about 20 minutes or until firm.
Notes: To toast pecans, spread them out on a plate and microwave for 30 seconds at a time. Stir the pecans around with your hand in between cooking times until toasted.
Veronica’s Notes: To package these for gifts, I wrap them in foil candy wrappers (can be found at hobby stores, cake supply stores and Wal-Mart) or pieces of waxed paper and put in cello bags, tying the tops with raffia or curling ribbon. They could also be given in tins.
Recipe source: slightly adapted from The Cooking Photographer