Reindeer Rolo Pretzels
These Reindeer Rolo Pretzels combine the perfect balance of sweet and salty flavors and are perfect for holiday gatherings, cookie exchanges, or bake sales.
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Ingredients
- 48 mini pretzel twists
- 24 dark salted caramel Rolos
- 48 candy eyeballs
- 24 red and brown M&M’s
Instructions
- Preheat your oven to 250°F and line a baking tray with parchment paper. Set that tray aside!
- Now, take half of your pretzels and cut them down the center with a sharp knife to make your antlers. Don’t worry if some break unevenly; reindeer don’t need perfect antlers, and you can always match up similar-looking pieces or cut a few extra!
- Place the whole pretzels onto your lined baking tray, and top each one with an unwrapped Rolo—set it towards the lower half of the pretzel to make room for the antlers later.
- Pop the tray in the oven for 2-3 minutes. You want the Rolos to soften, but not completely melt. The key is to get them just gooey enough to stick the antlers, eyes, and nose, but still hold their shape. I recommend baking for 2 minutes if your chocolates are at room temp, or 3 minutes if they’ve been in the fridge.
- Once they’re out of the oven, immediately start placing your pretzel "antlers" on top of each Rolo. Just gently press the cut pretzels into the softened chocolate!
- Quickly add two candy eyeballs to the top half of each Rolo and finish with an M&M nose! Want Rudolph? Use a red M&M. For the rest of the crew, go for the brown M&Ms. Press them in just enough to stick.
- Now, let your reindeer harden up. If you’re patient, you can leave them at room temperature for about 20 minutes or stick them in the fridge for 10 minutes to speed things along.
Servings: 24 reindeer pretzels
Calories: 120kcal