These are amazingly addicting. They also happen to be very easy to make. Perfect bite-sized treats when you want a little something to satisfy that craving. Recipe and photo courtesy of bakerbynature.com.
- 40 mini pretzels (be sure to use whole ones)
- 40 unwrapped caramels (I like Kraft)
- 40 toasted pecan halves
- Chocolate almond bark for dipping/drizzling
Start by toasting the pecans and unwrapping the caramels. Line a baking sheet with parchment paper and lay out your pretzels. Place an unwrapped caramel on each pretzel and bake in a 325 degree oven for 6-8 minutes, until the caramels are soft, but not melted. Immediately after removing from the oven, press a pecan halve on top of the caramel. Let cool completely. Then melt the chocolate almond bark and either dip each pretzel fully like a bon-bon, or drizzle with the chocolate. Let the chocolate set, then enjoy.