Rolo Pretzel Turtles

These Rolo Pretzel Turtles are a traditional holiday treat in our family. They’re so easy to make, I’m not kidding when I say the most difficult part is unwrapping the Rolo candies. Feel free to make them a couple of weeks in advance, and make plenty because they disappear fast.

To make these rolo turtles, arrange pretzel squares on a parchment or silicone-lined half sheet pan and top each with an unwrapped rolo candy. Place in preheated oven following the recipe below.

Gently press a pecan half onto each rolo, being careful not to press down too much. The caramel center of the rolos shouldn’t spill out.

Allow the turtles to rest until they chocolate sets. You can refrigerate the whole tray to speed up the process. Store leftovers in an airtight container for up to 2 weeks.

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Items used to make this recipe:

(affiliate links)

• milk chocolate rolo candies https://amzn.to/4gom2XF

• dark chocolate salted caramel rolo candies https://amzn.to/4f3rDll

• square pretzels https://amzn.to/49q5koL

• mini pretzels https://amzn.to/3ZlzEMK

• pecan halves https://amzn.to/3Dbe3im

• half sheet pan https://amzn.to/3Vuivzf

• silicone silat liner https://amzn.to/41kYLlo

• half sheet flat parchment paper https://amzn.to/3D0sfuz

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Rolo Pretzel Turtles

makes about 50 candies

Printable Recipe

Ingredients

• 10-ounce package of Rolo candies, unwrapped (about 50)

• 50 square pretzel snaps (or mini pretzels, or pretzel crisps)

• 50 pecan halves

Directions

1. Preheat oven to 200F with the oven rack in the center position.

2. Line a half sheet pan with parchment paper or a silicone baking mat.

3. Place pretzels in a single layer on prepared sheet pan and top each with an unwrapped Rolo candy; bake in preheated oven for just 4 minutes.

4. Remove sheet pan from oven and immediately press one pecan half on each Rolo, pressing gently, just until the candy is compressed about half way.

5. Allow candies to cool to room temperature or chill in the refrigerator before serving.

6. Store cooled turtles in an airtight container for up to 2 weeks.

Notes

• Use milk chocolate or dark chocolate salted caramel Rolos.

• Use square waffle-shaped pretzels, pretzel crisps, or mini pretzels (but not the “itty-bitty” ones).

• Can be made up to two weeks in advance if stored in an airtight container.

• Beware of recipes that tell you to bake this recipe at a higher temperature. Doing so will melt the candies too much and you’ll end up with a big mess on your hands.

Candied Cranberries (Viral Recipe)

It seems like every year there’s a new cranberry recipe that goes viral and this year’s recipe, candied cranberries, is a winner for sure! Not only are these tasty cranberry snowballs incredibly festive, they’re a feast for the senses. Outside, the crisp coating pops in your mouth, while inside, the soft centers burst with sweet juice. Wow, they’re completely addictive. I served them to a group of friends recently and they were such a hit. After receiving several requests for the recipe, I thought I should share it with you too. Enjoy!

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Items used to make this recipe:

(affiliate links)

• prosecco or sparkling wine https://amzn.to/4iui3uM

• sparkling cider https://amzn.to/3ZHyxZ4

• pomegranate juice https://amzn.to/3VvyVYi

• confectioners sugar https://amzn.to/4f5Koo5

• half sheet pan https://amzn.to/3But3r9

• half sheet flat parchment paper https://amzn.to/3ZHyZGK

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Viral Candied Cranberries

makes enough to serve a crowd!

Printable Recipe

Ingredients

• 12 ounces fresh cranberries (dried or frozen will not work)

• 1 to 1 1/2 cups orange juice

• 1 to 1 1/2 cups Prosecco or sparkling wine

• 1 to 2 cups confectioners sugar

Directions

1. Wash cranberries and place in a medium mixing bowl.

2. Combine the orange juice and sparkling wine (or cider) together and pour over fresh cranberries; allow to soak for at least 8 hours, or up to 3 days.

3. When you’re ready to bake, preheat oven to 200F and place rack in center position.

4. Drain the cranberries and toss with confectioners sugar until thickly coated.

5. Arrange coated berries in a single layer on a parchment-lined half sheet pan, separating berries if stuck together, and bake for 5-7 minutes.

6. Remove berries from oven and allow to cool completely before serving. Store leftovers in an airtight container for up to 3 days (see notes below).

Notes

• Feel free to change the soaking solution - replace the orange juice with pomegranate juice, or substitute the Prosecco with champagne, sparkling cider, lemon/lime soda, or cream soda… the possibilities are endless.

• To keep the cranberries submerged during the soaking process, use a small plate or small mesh colander to weigh them down.

• If candied cranberries lose their crispness, bake again in a 200F oven for 5 minutes.