20chocolate covered caramel candiesunwrapped (I used Rolo)
20pecan halves
Instructions
Preheat the oven to 300 degrees and line a sheet pan with foil or parchment for easy clean up.
Spread the pretzels in a single layer on the pan.
Top each pretzel with a chocolate covered caramel candy.
Bake for 4 minutes.
Right after the candy comes out of the oven, lightly press a pecan half onto the top of each chocolate covered caramel candy (which will be softened from the oven).
Refrigerate right away for at least an hour to cool and set.
Notes
Store in an airtight container in the refrigerator for up to a couple of weeks. They freeze well.