• Cooking Time:
  • Servings: 30+ Candies
  • Preparation Time: 5 Minutes


  • 1/4 Cup Chopped Pecans
  • 30+ Pecan Halves
  • 24 Caramel Candies Unwrapped
  • 2 TBS Water
  • 1/2 Cup Milk Chocolate
  • 30+ Mini Pretzels


  • 1. Line cookie sheet with Reynold's Parchment Paper and freeze for about 10 minutes.
  • 2. Place caramels and water in bowl and place in microwave for about 1-2 minutes or until melted, stirring after every 30 seconds. Stir in chopped pecans.
  • 3. Place chocolate morsels in another bowl and microwave 45-60 seconds until melted, stirring every 15 seconds.
  • 4. Remove pan from freezer and arrange pretzels on the parchment paper. Scoop about 1 tsp of caramel mixture over each pretzel and then spoon a small amount of chocolate over the caramel mixture.
  • 5. Top each pretzel with a pecan half for garnish. Place in fridge 6-8 minutes or until chocolate is firm.


A Great Sweet and Salty Combination!!

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