Ingredients:

  • 24 individual Rolo milk chocolate caramel candies
  • 24 mini salted pretzel twists
  • 12 mini salted pretzel twists (cut in half for antlers)
  • 48 small edible candy eyes
  • 24 red M&Ms or cinnamon candies

Instructions:

  1. Preheat your oven to 250°F (121°C). This low temperature is vital because we want to soften the candy, not melt it into a soup.
  2. Line your baking sheet with parchment paper to ensure easy removal.
  3. Place 24 mini salted pretzel twists on the parchment, leaving about an inch of space between them.
  4. Place one Rolo milk chocolate caramel candy in the center of each pretzel base.
  5. Slide the tray into the oven for exactly 3 minutes until the chocolate looks glossy and soft.
  6. While the Rolos are warming, carefully cut or snap your 12 extra pretzels in half.
  7. Immediately after removing the tray from the oven, press two pretzel halves into the top sides of each Rolo.
  8. Press two edible candy eyes into the middle of the Rolo face until they stay firmly in place.
  9. Press one red M&M into the bottom center of the Rolo to create the nose.
  10. Let the tray sit undisturbed for at least 30 minutes until the chocolate is matte and firm to the touch.