This weekend Jimmy and I hopped in the car and headed north. We passed red brush and scrub pine, sweeping bays and frozen lakes, and we arrived in Whistler just as the snow began to fall. It was a dreamy holiday weekend filled with snowy nights, fast hills, and lots of wine.
We didn’t have much time for holiday cooking but I did manage to sneak in these easy treats for the road. They are a perfect combination of salty and sweet and can be thrown together at the very last minute.
I would also like to note that they make a perfect travelling companion as they can be easily shoved in your mouth when you feel any sort of urge to make a comment regarding how fast your husband is driving on what is apparently a very icy road. Not that I did that or anything…
Pretzel Turtle Candies
Growing up I used to eat Turtle candies by the handful and these are a stunning approximation given how easy they are to throw together. I got the idea from a co-worker, but a quick google search produced heaps of recipes. In truth there isn’t much of a recipe to follow so I left the amounts blank. Just make sure you have an equal number of each.
chocolate covered caramel candies
Preheat the oven to 300 F and line a baking sheet with foil. Place desired number of mini pretzels on prepared baking sheet and top each with a piece of chocolate covered caramel candy. Warm in oven until chocolate just begins to look shiny, about 3-4 minutes. Remove from oven and press pecans into the top of each piece of chocolate. You’ll want to press it enough so that the chocolate flattens into the pretzels. Cool on baking sheet for about 10 minutes, then transfer baking sheet into the fridge for another 20 minutes, or until the chocolate sets. Store candies in an airtight container.