Halloween is right around the corner, and while my apartment complex doesn’t boast a lot of children for trick or treating, I still like to partake in the candy-laden tradition that this holiday brings.  This year I decided to try making my own candy to share with friends and the guys I work with (they deserve it, trust me).  I heard about a recipe similar to this from my Dad, who had a self-serving reason for telling me about it.  He wanted some.  So I played around in the kitchen one night and I think I’ve perfected this spin on the traditional Rolo and Turtle candy.  With being such a quick and easy morsel to make and assemble, this should definitely be a candy staple for all of your colder months.  Individually wrap them and keep them in a jar or bowl by your front door to welcome guests or reward them for leaving.  Either way, everyone wins!

Rolo Turtles

Ingredients:
1 Package of Rolo candies
1 Package of square Pretzels/Butter Snaps
1 Package of Pecans
50 Mini Cupcake Tins

Directions:
1. Preheat oven to 350 degrees
2. Pour pecans into a roasting pan; bake for 7 minutes or until pecans are frangrant; let cool
3. Line baking sheet with pretzels, making sure there is no overlap and all pretzels are flat
4. Place one unwrapped rolo in the center of each pretzel; bake for 4 – 5 minutes
5. “Smush” one pecan directly into the center of each rolo; if the caramel center oozes out, that’s fine
6. Let cool completely on wire rack or chill in refrigerator overnight so that chocolate re-hardens
7. Place one turtle in a mini cupcake tin and serve to the masses