Description
A simple sweet and salty snack made with pretzels, Rolos, and M&Ms, perfect for quick gatherings or busy evenings.
Ingredients
Scale
- 48 mini pretzels (twists or nuggets)
- 48 unwrapped Rolos
- 48 M&Ms (classic or colored)
- 1/4 cup unsalted butter, melted
- 1/3 cup toasted chopped pecans
- 1/2 teaspoon coarse sea salt
- 1/4 cup white chocolate chips
Instructions
- Heat your oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. Using a silicone mat is preferable because it helps prevent the candies from sticking and makes cleanup faster.
- Lightly brush each mini pretzel with the melted unsalted butter. This small step acts as a moisture barrier during baking, helping the pretzels keep their crunch while the Rolos soften. Be sure to coat all sides evenly but avoid drenching them.
- Place one unwrapped Rolo on top of each buttered pretzel, ensuring they are spaced evenly in a single layer. Bake for 3½ to 4 minutes just until the Rolos become soft but have not spread extensively. Keep a close watch in the last minute to prevent melting beyond the pretzel edges.
- As soon as you remove the baking sheet from the oven, gently press one M&M on top of each warmed Rolo. This allows the M&M to adhere firmly without melting into a mess or losing its shape.
- Sprinkle the chopped toasted pecans over the warm bites, pressing very lightly to help them stick. Then add a light pinch of coarse sea salt on each piece. The salt works well to balance the sweetness from the candies and adds a pleasant flavor contrast.
- Place the baking sheet with the pretzel bites into the refrigerator for 15 minutes. This step causes the chocolate candies to firm up, preventing unwanted melting and helping to preserve the pretzel crunch.
- While the bites chill, melt the white chocolate chips in 20-second bursts in the microwave, stirring after each until smooth. Once melted, drizzle the white chocolate over the chilled pretzel rolo m&m bites using a spoon or a piping bag for a neat finish. Allow the drizzle to set at room temperature or refrigerate briefly (5–10 minutes) before serving.
Notes
- Butter brushing the pretzels creates a protective layer that helps keep them crisp while the Rolos soften. Using unsalted butter gives you full control over the salt balance in the final product.
- Silicone baking mats are preferred over parchment paper because they provide superior release and reduce the chances of your candies sticking to the surface.
- Keep a close eye on the baking time. Rolos soften quickly and can easily lose their shape if baked too long. It’s better to underbake slightly than to overbake.
- Immediate pressing of M&Ms onto warm Rolos ensures a firm attachment without melting the candy shell.
- Toasted pecans introduce crunch and nutty flavor, enriching the overall texture. If allergies are a concern, omit nuts or substitute with seeds.
- Sea salt is important for balancing sweetness. Use sparingly so it enhances without overpowering.
- Chilling after baking is crucial to firm up the chocolates and maintain the pretzel crunch.
- White chocolate drizzle is optional but recommended for a visual and flavor contrast. You may swap with dark or milk chocolate if you prefer less sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Bringing them to room temperature 10 minutes before serving brings out the best texture and flavor.
Nutrition
- Serving Size: 1 bite
- Calories: 100
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg