Ingredients:

  • 25 mini salted pretzels (approx. 4 oz / 115g)
  • 25 Rolo candies (approx. 10 oz / 285g)
  • 12 oz (340g) white chocolate chips

Instructions:

  1. Line a large baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. Arrange the mini pretzels in a single layer on the prepared sheet, leaving about an inch of space between each.
  3. Place one unwrapped Rolo candy directly in the center of each pretzel.
  4. Place the tray in a preheated oven at 350°F (175°C) and bake for exactly 3 minutes until the chocolate looks shiny and soft.
  5. Melt the white chocolate in a microwave safe glass bowl using 30 second intervals, stirring between each burst until smooth and velvety. Note: Overheating white chocolate causes it to seize.
  6. Using an offset spatula or fork, dip each Rolo pretzel assembly into the melted white chocolate.
  7. Coat the top and sides, but leave the bottom pretzel base slightly visible.
  8. Place the coated treats back onto the parchment paper.
  9. Optionally add a pinch of flaky sea salt or sprinkles while the chocolate is wet.
  10. Transfer the tray to the refrigerator for 15 minutes until the shell is firm and snaps.