Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Spread pretzels out in a single layer on the baking sheet. Place one unwrapped Rolo on the center of each pretzel.
- Bake for 3–5 minutes, just until the Rolos look shiny and slightly softened. They should hold their shape and not melt into puddles.
- Immediately remove from the oven and press a pecan half onto each softened Rolo, squishing it gently to secure it to the pretzel.
- Let cool completely at room temperature (about 20 minutes) or refrigerate for 10 minutes until chocolate is firm.
Notes
For best texture, do not overbake—overheated Rolos will leak caramel or become hard. Use square 'snap' pretzels for extra stability. For deeper flavor, toast pecans before adding.
