Pretzel Turtles

Tammy: I was at a Christmas Cookie/Candy exchange over the weekend, and I heard one of the women say “I made Pretzel Turtles.” I said “Oh, I made those last week! They’re great!” She said “Yeah, but they took forever… seemed like I spent all day making them!” I said “Mine used Rolo candy… did yours?” She hesitantly said “No…. I grated some pecans into foil muffin cups and put a pretzel on top of it. Then I melted the caramel mixture together and put it on the pretzel. I had to wait for that to set up before I could melt the chocolate and put it on top of the caramel. Then I pressed a pecan half on the chocolate.” You should have seen her face when I told her about my recipe and how quick and easy it was. She said forget her recipe… she was making mine next time!!
I saw this recipe years ago in some ladies magazine. But just now got around to trying it. What a great candy this makes for the holidays! I personally like the salty-sweet combination from the pretzels and chocolate.

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Assembly Directions:
Line a cookie sheet with foil. Spread the mini pretzels out on the foil, and top each one with a piece of Rolo candy. Bake at 250 degrees for 4 minutes. Remove the pan from the oven. Put a pecan half on top of a Rolo, and press it down, so the melted candy fills the pretzel. If the Rolo resists when you try to push it down, put the cookie sheet back in the oven for 1 more minute, so it can melt more. Top all of the Rolos with the pecan halves as directed above. Slide the piece of foil (with the candy still on it) off the warm cookie sheet onto a cool cookie sheet. Put the cool cookie sheet with the candy on it into the refrigerator for 15-20 min or until the chocolate is set. Remove the cookie sheet from the refrigerator.

Freezing Directions:
Put the candy in a rigid container, separating the layers with waxed paper. You can use freezer bags, but be warned that the pretzels will get broken as the bag is jostled around in your freezer. Seal, label and freeze.

Serving Directions:
Remove the desired number of candy pieces from the freezer and allow to come to room temperature. You can serve them chilled, but the caramel is easier to eat at room temperature.

Tammy’s Comments:
What a simple idea to make some great Christmas candy! The hardest part of making this recipe is unwrapping the foil from the whole bag of Rolo’s! I love the combination of sweet chocolate and salty pretzels. I saw this idea a couple of years ago in a ladies magazine (I haven’t a clue which one!) and just now got around to trying it. Definitely a keeper recipe at my house!!

Nutritional Info:
Per Piece: 43 Calories; 2g Fat (46.0% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 34mg Sodium.
Exchanges: 1/2 Other Carbohydrates.