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Ingredients
- 24 small pretzel trees (if 'trees' are not available pretzel twists will work too)
- 24 vanilla caramels, unwrapped
- 3/4 cup semi-sweet chocolate chips, melted
- 24 pecan halves, toasted
Details
Servings 24
Preparation time 10mins
Cooking time 25mins
Preparation
Step 1
Heat oven to 300 degrees. Line a 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.
Remove cookie sheet from oven. Spoon about 1 teaspoon 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.
TO TOAST PECANS: spread on cookie sheet; bake at 350 degrees for 5-7 minutes, stirring occasionally, until golden brown.
Or spread pecans in thin layer in microwavable pie pan; microwave on High 4-7 minutes, stirring frequently, until golden brown.
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