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Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Chocolate-Caramel-Pecan Pretzel Bites
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- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 25 min
- Yield: 24 pretzel turtles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 123
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 3 mg
- Sodium
- 107 mg
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 25 min
- Yield: 24 pretzel turtles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 123
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 3 mg
- Sodium
- 107 mg
Ingredients
Directions
- 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 or a silicone baking mat. 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 24 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. Allow them to cool completely before serving (you can hasten this along in the fridge).
