Pretzels (I used the square snaps)
Rolos (to save time, buy the ones by the checkout - you won't have to unwrap them)
Heat oven to 350 degrees. Place pretzels on a cookie sheet (line with parchment paper if desired), leaving a little room between each pretzel. Place one rolo on each pretzel. Put in the oven for 5 minutes - chocolate will look shiny, but not completely melted. Once out of the oven, place a pecan half on each rolo - making sure not to push down too hard and make a mess. Be careful not to burn yourself on the pan or hot caramel. Let cool for 10 minutes, then place in the fridge to finish setting. Once completely cooled, store in an air tight container. These will keep longer in the refrigerator, but can be kept at room temperature. If storing in the fridge, pull out 30-60 minutes before serving to soften the caramel.