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Ingredients
- 24 * 24 small pretzel trees
- 24 * 24 vanilla caramels, unwrapped
- 3/4 * 3/4 cup milk chocolate chips, melted
- 24 * 24 pecan halves, toasted*
Preparation
Step 1
1. Heat oven to 300°F. Line extra-large cookie sheet with foil; spray foil with cooking spray. Arrange pretzels 1 inch apart on cookie sheet. Top each pretzel with 1 caramel. Bake 5-8 minutes or just until caramels begin to melt.
2. Remove cookie sheet from oven. Spoon about 1 tsp. melted chocolate onto each caramel; immediately press 1 pecan half onto each. Place cookie sheet in freezer until candy is set, about 10 minutes. Peel candies from foil.