I have had to make another double batch of these because the first round is already gone! They have been the favorite out of all the cookies I have baked this year, and there really isn't much baking involved at all! They are quick and simple to make so there is still plenty of time to whip of a batch. Or four.
- 36 pecan halves
- 36 mini pretzel twists
- 36 individually wrapped soft caramel squares
- 16 ounces good-quality milk chocolate, melted
Preheat the oven to 325 degrees F.
Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool.
Line the baking sheet with parchment paper. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely.
Remove the cooled pretzel/caramels from the baking sheet. Spoon 36 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Places them in the fridge and allow them to cool completely before serving