Rollo Pretzel Delights (with Recipe)

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I feel silly posting this as a “recipe” since they are so simple, and are everywhere on the internet. But at the same time, LC could always use more recipes and inspiration that are posted within the community, and I’m always looking for new items to update the Holiday Gift Tutorials List. Plus, everyone loves these. They’re delicious.

Rollo Pretzel Delights
1 large bag (35-36 ounces) of Rollos candies
1 16-ounce bag of pretzel twists or grids
2 lb bag of pecan halves

Preheat the oven to 250 degrees and line several cookie sheets with foil.

Unwrap what feels like 1,000 Rollos. You will want the pecans ready to go as soon as the pans come out of the oven, so go through them and lay out the perfect halves, and put the broken ones away for another recipe.

Lay out whole/perfect/unbroken pretzels in rows and top each one with a Rollo.

Place the pans in the oven for 4 minutes.

As soon as the pans come out of the oven, place a pecan half on top of each one, gently pressing down. Let them cool completely before packing in an air tight container.

Note: If you’re not a fan of pecans, you could also top these with red and green M&M’s, or you can replace the Rollos with Hershey’s Hugs and use pink and red M&M’s for Valentine’s, use dark chocolate Rollos and orange M&M’s for Halloween, etc.

I got 63 pretzels per half-sheet pan (9 rows of 7). With the large bag of Rollos, you should get about 170 candies, which works out to 2.5 sheet pans of 63. I had pretzels and pecans left over, so after making my first batch, I picked up another (regular sized 10 ounce) bag of Rollos, and made a bit more. I think I ended up with 215 candies total.

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Yummy!

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Ok we have Rolos here, which are about 1/2” in diameter and much the same in thickness. They are soft toffee coated in chocolate.

Same?

Because these look delicious

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I would say a caramel coated in chocolate, rather than toffee. But to Americans toffee is always hard. Perhaps it’s just a difference in definition across the pond? Because those look identical to the ones we get here. They should be soft to bite into, almost al dente, like pasta. You want both the chocolate and the caramel inside to melt in that 4 minutes. (Depending on your oven, you go 3-5 minutes.)

You want them to have held their shape enough that putting the pecans on top and pressing down melds everything together.

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@Edel, here’s an example of them made with Hershey’s Hugs and holiday colored M&M’s, on pretzel grids.

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YUM! These are a classic plate-of-treats inclusion, but oddly I don’t think I’d actually had one until this year, when we received them on a plate-of-treats from our new neighbor-friends.

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