Rolo Pretzel Bites

Combine sprinkles, rolo candies, and pretzels to make an easy, sweet and salty Christmas treat.

Course Dessert

Cuisine American

Keyword rolo pretzel bites

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 228kcal

1 cup sprinkles (jimmies work better than nonpareils — they press in and stay put)
35 rolos unwrapped (I buy a 10oz bag)
35 pretzel snaps (waffle shape)

Line a 9x13 baking pan with parchment paper and preheat the oven to 300F
Pour the sprinkles into the pan and spread into an even layer - you don’t want to be able to see any parchment paper
Arrange the rolos on top in even rows with space between each one, about an inch — since they spread when pressed and that’s what stops them merging.
Place the pan in the preheated oven to bake for just 3 minutes. Have the pretzels ready to go while they bake.
While the rolos are warm from the oven, carefully and gently press a pretzel onto each rolo
Allow to cool completely, about 30 minutes, before removing the bites from the pan. Collect leftover sprinkles to reuse!

Have the pretzels counted out before the pan goes in the oven. The Rolos stay soft for about a minute after they come out, and once the caramel firms up the pretzel sits on top instead of pressing in.
Make the sprinkle layer thick enough that you can’t see the parchment. The caramel needs something to press into, not scattered sprinkles to pick up.
Press gently. You want the Rolo pushed down into the sprinkles, not flattened.
Let them cool completely, about 30 minutes, before lifting them out. Pick them up early and the chocolate drips and takes the sprinkles with it.
Strain and save the leftover sprinkles — there’ll be plenty left and they’re perfectly good for the next batch.
Storage: airtight at room temperature for up to 5 days, and the pretzels stay crisp. Don’t refrigerate — condensation makes the colors bleed and can leave the chocolate dull.
Freezing: up to 3 months in an airtight container. Bring to room temperature before eating.