Chocolate Pretzel Ring Candies Recipes

Steps:

• Preheat oven to 275* F, line a baking tray with waxed paper and spray with cooking spray.
• Lay out pretzels in a single layer, top each with a Hershey kiss in the center.
• Bake 2-3 minutes, just till chocolate is softened.
• Remove from oven and press an m&m into each kiss, flattening it a bit and creating a"bed" of chocolate.
• Firm up in the fridge for 10 minutes or so, but store at room temperature.

Steps:

• Preheat oven to 175 degrees F ( 80 degrees C).
• Arrange pretzels on a baking sheet. Place a candy kiss on the center of each pretzel.
• Warm pretzels in the preheated oven until candy kiss is shiny and slightly softened, 2 minutes.
• Place a candy-coated chocolate piece atop the candy kiss on each pretzel; press down. Chill in the refrigerator for 10 minutes.

Steps:

• 1. Put pretzels on greased (or parchment lined) cookie sheet. Place a chocolate star in the middle of each pretzel ring.
• 2. Bake @275 degrees for 3 minutes, just until chocolate is softened.
• 3. Remove from oven and press an M&M in the middle of each candy pressing down so chocolate fills the ring.
• 4. Let cool completely so the chocolate hardens.

Steps:

• 1. Preheat oven to 200 degrees.
• 2. Place pretzel rings on a parchment paper lined cookie sheet.
• 3. Place chocolate drop (Hershey's Kiss) in the center of each pretzel ring.
• 4. Place in oven and melt slightly. Only 5 - 10 minutes!
• 5. Remove from oven and press chocolate down into pretzel with the back of a spoon.
• 6. Place candy-coated chocolate piece (M&M) in center of chocolate and gently press down.
• 7. Refrigerate until firm, about 30 minutes.
• 8. ENJOY! If there are any left (none at my house!)they can be stored in tightly covered containers. Or give as gifts for special occasions and holidays. (Says that right on the bag!)

Steps:

• Preheat the oven to 325 degrees F.
• Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool.
• Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely.
• Remove the cooled pretzel/caramels from the baking sheet. Spoon 24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Allow them to cool completely before serving (you can hasten this along in the fridge).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pretzels on baking sheets. Unwrap candy kisses and place one in the center of each pretzel.
• Place in preheated oven 1 to 2 minutes, until kisses melt. Remove from oven and place one candy-coated chocolate in the center of each pretzel. Chill in refrigerator until set.