Ingredients
24
small pretzel trees
24
vanilla caramels, unwrapped
3/4
cup milk chocolate chips, melted
24
pecan halves, toasted*
Preparation
Heat oven to 300°F. Line extra-large cookie sheet with foil; spray foil with cooking spray. Arrange pretzels 1 inch apart on cookie sheet. Top each pretzel with 1 caramel.
Bake 5 to 8 minutes or just until caramels begin to melt.
Remove cookie sheet from oven. Spoon about 1 teaspoon melted chocolate onto each caramel; immediately press 1 pecan half onto each. Place cookie sheet in freezer until candy is set, about 10 minutes. Peel candies from foil.
