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