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MissKise Posted April 01, 2006 06:05 AM
Imitation Turtles
makes approx. 56
1 bag of the square (grid like) pretzels
1 bag of the mini Rolo Candies
Enough pecan halves to top each candy
Preheat oven to 200°F.
On a cookie sheet, lay out your pretzels evenly. Place one Rolo Candy on top of each pretzel and place in oven for approx. 10 min. or until the candy is melty enough to squish down. Take the cookie sheet out of the oven and quickly take a pecan half and place on top of Rolo Candy and press down enough to squish the candy over pretzel. Refrigerate until chocolate has set up.
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Chocolate Pretzel Rings
48 to 50 pretzel rings
1 (8oz) pkg milk chocolate kisses
1/4 cup red and green M & M's (or other color)
Preheat oven to 275° F. Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 degrees for 2-3 min. or until chocolate is softened.
Remove from the oven. Place am M & M on each, press down slightly so chocolate fills the ring.
Refrigerate for 5-10 min. or until chocolate is firm. Store at room temp. Yield: about 4 dozen
Imitation Turtles
makes approx. 56
1 bag of the square (grid like) pretzels
1 bag of the mini Rolo Candies
Enough pecan halves to top each candy
Preheat oven to 200°F.
On a cookie sheet, lay out your pretzels evenly. Place one Rolo Candy on top of each pretzel and place in oven for approx. 10 min. or until the candy is melty enough to squish down. Take the cookie sheet out of the oven and quickly take a pecan half and place on top of Rolo Candy and press down enough to squish the candy over pretzel. Refrigerate until chocolate has set up.
***********************************
Chocolate Pretzel Rings
48 to 50 pretzel rings
1 (8oz) pkg milk chocolate kisses
1/4 cup red and green M & M's (or other color)
Preheat oven to 275° F. Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 degrees for 2-3 min. or until chocolate is softened.
Remove from the oven. Place am M & M on each, press down slightly so chocolate fills the ring.
Refrigerate for 5-10 min. or until chocolate is firm. Store at room temp. Yield: about 4 dozen