20 small Pretzels (normal, not stick or twists)
20 individually wrapped caramels (unwrapped)
20 pecan halves
A bag of milk chocolate, chocolate chips (melted for dipping)
Preheat oven to 300°F
Arrange the pretzels in a single layer on the parchment-lined cookie sheet.
Place one caramel on top of each pretzel and place one pecan half on each caramel.
Bake for 4 minutes.
Take out and let cool slightly, while the candy is warm (not hot) using a candy dipper (or a fork) dip each pretzel very carefully into the chocolate and place back onto the parchment-lined cookie sheet, repeat for each candy.
Allow to cool completely cover in an airtight container and enjoy.