Caramel Pretzel Turtles

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I’ve always wondered why in the world of baking, “turtles” referred to a combination of caramel and pecans. I’ve heard of turtle ice cream, turtle sundaes, and turtle brownies and could never understand what caramel and pecans could possibly have to do with turtles. Until I made these Caramel Pretzel Turtles and had a revelation. When pecans are whole, they look a lot like a little turtle shell. Mystery solved! I could be wrong about this, but let’s just say I’m right because it makes such perfect sense. I love it when things actually make sense, unlike the facts that:

A fat chance and a slim chance are the same thing

Feet smell and noses run

We play at recitals and recite at plays

Quite a few and quite a lot mean the same thing

We fill out forms by filling them in

We drive in parkways and park in driveways

The word lisp has an “s” in it

It’s nice to know that these Caramel Pretzel Turtles actually have a legitimately logical name. And I can guarantee that when you pop one of these salty, caramel-y, chocolatey, nutty little turtles into your mouth, everything will feel right in the world. These are dangerously delicious turtles, my friend.

Caramel Pretzel Turtles

Yield: 24 candies

2 dozen pretzels (I like to use the square kind)

2 dozen Rolos

2 dozen shelled pecans or M&Ms

Directions:

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or baking mats. Place pretzels onto cookie sheets and top with Rolos. Bake for 3-4 minutes, or until chocolate is shiny but still maintaining its shape.

Immediately press a pecan or M&M onto each pretzel. Allow them to cool for at least 30 minutes, or until chocolate is set.

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