Butterscotch Pretzel Crunch

Sweet, salty, nutty, crunchy, chewy... a constellation of different flavors and textures packed into one tiny bite makes these treats incredibly addictive! The savory pecan and pretzel provides a nice balance for the sweet chocolate and butterscotch. Honestly, the hardest part is finding the mini pretzels and chocolate covered butterscotch (see picture below for what I use). If you can't find the chocolate covered butterscotch, you can use chocolate covered caramels.

Ingredients

50 chocolate covered butterscotch balls

50 mini pretzels

50 pecan halves

Directions

1.  Preheat the oven to 350 F.

2.  Place the pretzels in a single layer on a cookie sheet.  Balance one chocolate covered butterscotch ball on each pretzel.  Carefully put the cookie sheet in the oven, trying not to let any of the balls roll off.

3.  Bake for 2 minutes.

4.  Remove from the oven.  Immediately, while they are still warm, gently press one pecan half, flat side down, onto each chocolate covered butterscotch ball.  Press it just hard enough to make the butterscotch squish into the pretzel holes.  This is what makes them stick together when they cool.

5.  Let them cool to room temperature for at least 30 minutes.  When they are cooled, transfer to an airtight container and store at room temperature.