Pretzel Bonbons with Pecans and Salted Vanilla Caramel

Resembling a famous Christmas chocolate candy, these homemade treats are a snap to prepare and make a great hostess gift at holiday time.

MAKES: 24 bonbons

PREP TIME: 20 minutes

CHILLING TIME: at least 40 minutes

COOKING TIME: 5 minutes

INGREDIENTS:

• 24 whole mini pretzels
• 24 Salted Vanilla Caramels
• ¼ cup smooth or crunchy peanut butter
• 24 pecan halves, toasted
• 1 ½ cups bittersweet or semi-sweet chocolate chips
• Sea salt flakes for garnish

INSTRUCTIONS:

1. Line a large baking sheet with parchment paper. Arrange the pretzels, about 1 ½ inches apart, on the baking sheet.
2. Place a caramel on top of each pretzel and gently press down. Spoon ½ teaspoonful of peanut butter on top of each caramel.
3. Press a pecan half into the peanut butter on each candy. Refrigerate until chilled, about 10 minutes.
4. Meanwhile, melt the chocolate in a medium heatproof bowl set over a saucepan of gently simmering water. Stir until smooth.
5. Carefully spoon the melted chocolate over each candy, covering the pecans, caramel and pretzels. Sprinkle the tops with sea salt flakes.
6. Let cool at room temperature for 2 hours or refrigerate until chilled, about 30 minutes. Put the bonbons in paper or foil candy cases. (The bonbons can be refrigerated in an airtight container for up to 2 weeks or frozen for up to 2 months.)

CHANGE IT UP

• Try using other nuts, instead of the pecans—walnuts, almonds or hazelnuts all work well.