To make Rolo pretzel turtle candies, line a baking sheet with aluminum foil or parchment paper and preheat oven to 350 degrees Fahrenheit. If using foil, spray lightly with nonstick cooking spray. Select buttersnap, waffle or mini pretzels, and place the desired number of pretzels on the cookie sheet.
Unwrap the corresponding number of Rolo candies, and set one on top of each pretzel, with the narrow side up. Put the pan in the oven for a minute or two, just long enough for the candies to become soft. Remove the pan from the oven, and gently press pecan halves on top of each turtle. Allow the candies to cool completely. After they have set, drizzle with melted chocolate or almond bark, if desired. The candies may be sticky on the bottom due to the caramel, try storing them in small foil cups to keep them from sticking together.
A number of variations also work well for these candies. Instead of Rolos, try caramel or regular Hershey's Kisses. Use almonds, walnuts, peanuts or any type of M&M's in place of the pecan halves. You can also top the candies with shredded coconut, candy sprinkles or chocolate covered coffee beans instead of nuts.
To make Rolo Pretzel Delights, preheat oven to 350°Fahrenheit, and cover a cookie sheet with parchment paper. Place 25 pretzels in rows along the cookie sheet, and place one unwrapped Rolo candy on each pretzel. Bake in oven until the caramel in the candy begins to soften, about three to five minutes. Remove from oven, and place one pecan half on each pretzel. Let cool.
To make Rolo Pretzels with Peanut M&Ms, replace pecan half with one peanut M&M per treat.
To make Rolo-Stuffed Pretzel Toffee Cookies, cream 3/4 cup unsalted butter and 2/3 cup sugar with a hand-held mixer for two minutes. Add in 2 large eggs and 2 teaspoons vanilla extract; beat one minute. Mix 2 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 2 teaspoons cornstarch in another bowl. Combine with butter/sugar mixture until well-mixed. Fold in 1 cup pretzel pieces and 1/2 cup toffee pieces.
Cover, and let cook for two hours. Heat oven to 375°F, and line cookie sheet with parchment paper. Roll dough into small balls; add one Rolo per ball, and mold dough around Rolo. Bake eight to 10 minutes until golden. Let cool on cookie sheet five minutes, then transfer to wire rack to finish cooling.