Pretzel Rolo Recipe

For all three of you out there in the world who've not eaten this treat, you must make them! I don't know what their official name is, but basically they're made of snap pretzels, Rolo candies, and pecans. They take about 15-20 minutes to make, and whatever you do, don't -- I repeat, DON'T -- snitch any of the Rolos. Every Rolo you eat cold out of its wrapper is one fewer bite of pure, blissful Christmas pleasure you have later. You have been warned!

Warm your oven to about 250º. I didn't need any more heat than that, and you wouldn't want to melt the Rolos into little puddles.

Spread the snap pretzels out on a cookie sheet. I like to use parchment paper underneath. There will be lots of pretzels left over, so if you're tempted to snitch, eat those. Don't use any other pretzel. Not only are these the perfect size, I think they're actually called "butter snaps," and their flavor is superior to other pretzels. Of course it is, if it has butter!
Then place one unwrapped Rolo atop each pretzel. Put the pan in the oven and allow the Rolos to soften fully. They'll be shiny and very soft. Remove the pan from the oven and squash one pecan half into each Rolo while they're soft and warm.
Thus:

Please note the flavor combination: buttery/salty pretzel, chocolatey/sweet candy with a hint of caramel (but not too much), and the world's best nut. These gorgeous, huge pecan halves were sent to me from my Alabama friend, and I am so, so grateful for them!

I like to sprinkle a little confectioner's sugar on them too, for prettiness. Although this one was not visually appreciated for long, I can assure you! He was popped straight into my mouth after this photo.

Seriously, my friends, these are so terribly good that any party you take them too will consume them instantly. They're the kind of addictive that we try to restrict to the holidays. They're fast. I promise!