Saturday, August 14, 2010

Pretzel Rolo Turtles: AKA The Most Delicious Sweet & Salty Combination to Ever Enter Your Mouth

Sweet. Salty. Crunchy. Chewy. Nutty.
Ab. So. Lute. Ly. Per. Fect.
These things are so good they make me separate words by syllables. I'm so sorry for my delay in post. It's been almost two months. Trust me - it's been harder for me than for you. It hasn't just been a lack of posting - it's been a lack of BAKING. I was a camp counselor this summer. It was the most amazing, rewarding, exhausting, horrific, incredible job you could ever imagine. The crap you have to deal with is ridiculous, but the friends I made will last my entire life; I'm absolutely positive of that. While my summer was incredible, it was incredibly lacking in sweet treats. On my few days off that I did come home, I made sure to whip up some of my best cookies and bars to bring to the staff, but I simply didn't have time to take pictures or post any of the recipes. Now that I'm home, a plethora of posts will be coming your way.

This morning after waking up, my kitchen exploded with baked goods. My favorite so far, and the easiest, has been the timeless recipe. Pretzels + Rolos + toasted pecans can't be bad. You'll have to try it out for yourself. They are heaven in your mouth.
Seriously, just give 'em a shot. I promise you won't be disappointed.

pretzel rolo turtles

Ingredients & Directions

  • 1 12 oz. bag of Rolos
  • 1 10 oz. bag of prezels
  • About 50 pecan halves, toasted 
1. Preheat oven to 220 degrees. Line a cookie sheet with foil. 

2. Line about 50 pretzels on the cookie sheet and place a single, unwrapped Rolo on the top of each pretzel. Bake for three minutes and immediately press pecan or other topping on top of the Rolo. Allow to chill until set. 

Note: To toast pecans, spread them out on a plate and microwave for 30 seconds at a time. Stir the pecans around in between cooking times until toasted.

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