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Close-up of sweet and salty Rolo Pretzels, a popular holiday treat.

Easy Rolo Pretzels

These easy Rolo Pretzels combine the salty crunch of pretzels with the sweet, creamy caramel of Rolos. With just a few ingredients and minimal effort, you can create a crowd-pleasing treat perfect for any occasion. Customize with your favorite toppings for a truly delightful snack.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 24 square or waffle-shaped pretzels
  • 24 unwrapped Rolos
  • Optional toppings: Sprinkles, sea salt flakes, chopped nuts, melted chocolate

Equipment

  • Baking sheet
  • Parchment Paper or Silicone Baking Mat
  • Oven
  • Small bowl (optional, for melting additional chocolate)

Method
 

  1. Preheat oven to 200°F (93°C).
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. Arrange pretzels in a single layer on the prepared baking sheet.
  4. Place one unwrapped Rolo on top of each pretzel.
  5. Bake for 3-5 minutes, or until the Rolos are soft and slightly melty.
  6. Carefully remove the baking sheet from the oven.
  7. Immediately press a pretzel gently on top of each Rolo to slightly flatten the chocolate.
  8. If using sprinkles, sea salt, or chopped nuts, sprinkle them on top while the chocolate is still soft.
  9. Let the Rolo Pretzels cool completely at room temperature, or pop them in the refrigerator for a faster set (about 30 minutes to an hour).
  10. Once the chocolate is firm, serve and enjoy.

Notes

Store Rolo Pretzels in an airtight container at room temperature for up to a week, in the refrigerator for up to two weeks, or in the freezer for up to two months. Variations include using holiday-themed sprinkles, chopped nuts, sea salt, a chocolate drizzle, peanut butter cups instead of Rolos, or adding a pinch of cayenne pepper for a spicy kick. If Rolos are melting too quickly, lower the oven temperature. If not melting enough, increase baking time slightly, watching closely. Chocolate cracking when pressed means it's too cold; press immediately after removing from the oven or warm the baking sheet slightly.