Christmas rolo pretzel sandwiches
These Christmas Rolo Pretzel Sandwiches are a quick and easy treat that brings together sweet caramel, creamy chocolate, and salty crunch in every bite.
Equipment
Ingredients
- 80 pretzel snaps (mini twists or waffle-style pretzels also work)
- 40 milk chocolate Rolos
- 10 oz (bag Ghirardelli white vanilla melting wafers)
- ¼ cup festive holiday sprinkles
Instructions
- Preheat the oven to 250°F and line a baking sheet with parchment paper.
- Arrange 40 pretzels in a single layer on the tray. Place one unwrapped Rolo on top of each pretzel. Bake for 2-3minutes, just until the Rolos soften (they should keep their shape and not fully melt).
- Take the tray out of the oven and place another pretzel on top of each softened Rolo. Lightly press down to form sandwiches, being careful not to press too hard so the caramel doesn’t ooze out. Chill in the fridge for about 20 minutes, or until firm.
- In a microwave-safe bowl, heat the melting wafers in 30-second bursts on a low or defrost setting. Stir between each round until smooth and fully melted.
- Take the pretzel sandwiches out of the fridge. Dip each one halfway into the melted vanilla coating, shake off extra, then set back on the tray. Quickly add sprinkles before the coating sets (it will firm up fast because the pretzels are cold).
- Continue dipping and decorating the rest. Return the tray to the refrigerator for 10–20 minutes so the coating can fully harden. Serve once set.
Notes
Scale the recipe up or down depending on how many you need.
Keep in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate in an airtight container for up to 3 weeks.
- Rolos aren’t your only option, try dark chocolate, caramel-filled, peanut butter cups, Hershey’s Kisses, Milky Way pieces, or even Cadbury squares. White chocolate Rolos also work well.
- Pretzel snaps are traditional, but mini twists, rounds, crisps, or flats will also do the job.
- Customize for any occasion with themed sprinkles or M&M’s. For variety, drizzle red, green, or white candy melts instead of adding sprinkles.
- If you don’t have vanilla melting wafers, almond bark or white chocolate chips make a good substitute. You can also dip in milk, dark, or colored candy melts.
Keep in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate in an airtight container for up to 3 weeks.
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