Instructions

• Preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper.
• Arrange the 28 mini pretzels in a single layer on the prepared baking sheet.
• Unwrap the 28 chocolate-covered caramel candies (for example, Rolos) and place one unwrapped candy on top of each pretzel.
• Bake in the preheated oven for 3–4 minutes, watching closely — you want the chocolate to just begin to soften, not to fully melt.
• Remove the baking sheet from the oven. Immediately press one pecan half onto the top of each softened candy (use all 28 pecan halves). Work quickly before the candies firm up.
• If using the white chocolate drizzle: place 1 cup white chocolate chips in a microwave-safe bowl and heat in 15–20 second intervals, stirring between each interval, until smooth (about 1–2 minutes total).
• Drizzle the melted white chocolate over the pecans using a spoon. If using sprinkles, add them immediately so they stick to the warm drizzle.
• Allow the pretzel turtles to cool completely on the parchment at room temperature until the chocolate is fully set, then serve or store.