Pretzel Turtles

I LOVE the Pioneer Woman.  Being from Texas, I can totally relate to almost everything she says and does.  I didn't grow up on a farm or a ranch or ever even live on one.  I just love Ree's fun personality and her amazing recipes.  Please visit The Pioneer Woman.  You will love her site!  She has the best pictures with a great description for each recipe.

I saw this one on Facebook the other day.  I have made something similar to this before but Ree always adds a twist or something to make them even better.

This turned out amazing.  They looked professional - and oh so yummy!  I only made 24 like the recipe mentions but I am ready to make more!!

Pretzel Turtles - adapted from The Pioneer Woman

24 whole mini pretzel twists
24 whole individually wrapped caramel squares, unwrapped
8 oz good quality milk chocolate, melted
24 whole pecan halves

Preheat oven to 325,  Place pecan halves in a single layer on a baking sheet and put in oven for 5-6 minutes, shaking the pan halfway through, until lightly toasted.  Remove from pan and allow to cool.  Line the baking sheet with parchment paper or use a silicone baking mat.  Arrange the pretzels neatly on pan.  Top with an unwrapped caramel.  Place the pan in the oven for 4 - 5 minutes - or until the caramels are softened... but definitely not melting.  Remove pan from oven and gently press a pecan half into each caramel - just enough for the caramel to fill the pretzel.  Set them aside to cool.  Meanwhile, melt the chocolate.  When pretzel/caramels are cooled, spoon about a teaspoon of chocolate in 24 spots over the baking sheet.  Lightly place each pretzel in the middle of the dollop, making sure they are centered.  You don't have to press -the weight of the pretzel is enough.  Allow them to cool completely before serving or storing.  (you can hasten them in the fridge)

Variation - you can spoon a little extra chocolate over the tops of the turltes to cover the whole thing in chocolate.  *I did this on a few 

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