These fun yet fancy candies are ready in just 35 minutes with four ingredients!
small pretzel trees
vanilla caramels, unwrapped
cup milk chocolate chips, melted
pecan halves, toasted*
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 to 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°F 5 to 7 minutes, stirring occasionally, until golden brown. Or spread pecans in thin layer in microwavable pie pan; microwave on High 4 to 7 minutes, stirring frequently, until golden brown.
If pretzel “trees” are not available, pretzel twists will work also.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Candy
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.