They sort of look like smashed bugs, but they are really bites of pure heaven. These crunchy chocolate caramel candies are easy to create for parties, bake sales, gifts, and Halloween. Be sure to let the kids help.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
- 2 cups (about) square snack pretzels
- 1 package (12 ounces) Rollo® chocolate-covered caramel candies
- 8 (about) large marshmallows, each cut into 8 pieces
- 1 cup (about) pecan halves
Preparation:
Preheat oven to 300 F. Line baking sheets with Silpats or parchment paper.
Place pretzels in rows 1 inch apart on lined baking sheets. Top with chocolate caramel candies. Place marshmallow on top. Bake for 3 minutes only. Immediately place pecan half on top of each and gently press down so all layers stick together.
Let cool. (May refrigerate to set chocolate.)
Cover and store in a cool place or refrigerate. If you refrigerate, let the candies stand at least 15 minutes at room temperature to soften up a bit. Best served at room temperature.
Yield: about 56 candies
Smashed Bugs Candy Recipe Photo © 2005 Peggy Trowbridge, licensed to About.com, Inc.
Place pretzels in rows 1 inch apart on lined baking sheets. Top with chocolate caramel candies. Place marshmallow on top. Bake for 3 minutes only. Immediately place pecan half on top of each and gently press down so all layers stick together.
Let cool. (May refrigerate to set chocolate.)
Cover and store in a cool place or refrigerate. If you refrigerate, let the candies stand at least 15 minutes at room temperature to soften up a bit. Best served at room temperature.
Yield: about 56 candies
Smashed Bugs Candy Recipe Photo © 2005 Peggy Trowbridge, licensed to About.com, Inc.
