A friend shared this recipe with me.  It is quick and easy and one that your family will ask for every year.  Enjoy!

1 pkg Rold Gold Tiny Twists pretzels

3 oz pkg foil Rolos (unwrapped)
60 pecan halves

Preheat oven to 250 degrees.

Line two cookie sheets with foil.  Place 30 pretzels on the first sheet.
Place a Rolo on each pretzel (center each).   Bake for 4 minutes at 250 degrees (or a little less).
Remove from oven and press a pecan half into each Rolo, until it spreads.  Let cool for 15 minutes, and then set in the refrigerator to set up.  Repeat procedure with the second cookie sheet.
Store in a sealed container.
Makes 5 dozen

No-bake candy balls have the flavors of a margarita mixed with vanilla wafers and pretzels. These are quite rich.

Prep Time: 30 minutes

Ingredients:

1 (12-ounce) package vanilla wafers

1/2 cup pretzel crumbs (about 1 cup pretzels)

1 (16-ounce) pkg. confectioners’ sugar, sifted

3/4 cup frozen margarita or limeade concentrate, thawed

2 (3-ounce) package cream cheese

1 teaspoon tequila, or to taste, optional

1 teaspoon Triple Sec (orange liqueur), or to taste, optional

Rind from 1 lime, grated fine (divided use)

1 (2.25-ounce) shaker green decorator sugar

1 cup granulated sugar

Preparation:

Place half the vanilla wafers in bowl of food processor fitted with knife blade. Process to fine crumbs. Remove crumbs and reserve. Repeat with remaining wafers. Add pretzels (about 1 cup) to food processor and process to fine crumbs to make 1/2 cup crumbs.

In large bowl, combine wafer crumbs, pretzel crumbs, powdered sugar, margarita concentrate and cream cheese. Add tequila and Triple Sec, if desired. Stir until well blended. Divide mixture in half. Wrap each half tightly in plastic wrap and set aside.

Combine half the grated lime with decorator sugar and half with granulated sugar on small saucers or in small bowls, stirring to distribute lime peel evenly. Remove plastic wrap from 1 portion of the dough and shape into small 1-inch balls. After shaping each ball, roll each in green or white sugar. Work quickly, because the treats dry quickly. Repeat until all dough is used.

Store in an airtight container in refrigerator up to 1 week.

Yield: 7 dozen

12 ounces chocolate chips
1/4 pound butter
1 cup walnuts
10 1/2 ounces colored mini marshmallows
1 cup flaked coconut

Melt chocolate chips in butter. Cool for 5 minutes. Add nuts and marshmallows. Mix. Sprinkle coconut on wax paper. Spoon mixture over coconut. Roll up tightly to form two large 3-inch diameter logs. Refrigerate until firm. Cut into slices.

1 (14-ounce) can sweetened condensed milk
1 Tablespoon peppermint extract
Green or red food coloring (optional)
6 cups confectioners sugar
Additional confectioners sugar
1 1/2 pounds chocolate-flavored candy coating, melted

In large bowl, combine the condensed milk, peppermint extract and food coloring (optional). Add 6 cups confectioners sugar; beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with additional confectioners sugar.

Knead lightly to form smooth ball. Shape into 1-inch balls. Place 2 inches apart on wax-paper-lined baking sheets. Flatten each ball into a 1 1/2-inch patty.

Let dry 1 hour or longer; turn over and let dry on other side for at least 1 hour.

With fork, dip each patty into melted candy coating; draw fork lightly across rim of pan to remove excess coating. Invert onto wax-paper-lined baking sheets; let stand until firm.

8 dozen

1 1/2 cups dark brown sugar
1 1/2 cups white sugar
2 Tbsps. margarine
1/8 tsp. salt
1 1/2 cups evaporated milk
2 cups whole pecans
1 tsp. vanilla extract
1 cup very cold water (to test “hard-ball” stage)
1 tsp. oil (for cookie sheets)

In a large saucepan, combine above ingredients except water. Stir constantly with a wooden spoon over a medium-low flame. Mixture should be at a low boil. Stir bottom and sides continuously. Cook for about 4 minutes until
a drop of the mixture forms a “hard-ball” drop when placed in a cup of cold water, or mixture reaches 260 degrees F. Remove from stove and beat briskly for 2 minutes until mixture cools, thickens, and becomes creamy.

On large pieces of waxed paper, aluminum foil, or oiled cookie sheets, drop 2 or 3 pecans with a tablespoon of mixture for each praline. When all of mixture has been poured, let cool thoroughly. Store in airtight containers.

Serves 10 - yields forty 2-inch pralines

2 pounds sifted confectioners’ sugar
1 can sweetened condensed milk
2 cups flaked coconut
1 stick butter or margarine, melted (4 ounces)
3 cups chopped pecans
Dipping Chocolate (below), melted

Mix all ingredients together, shape into balls, then chill until hard. Dip chilled balls in dipping chocolate and let cool.  Store in airtight container in refrigerator.

Dipping Chocolate
Use melted chocolate almond bark or purchased dipping chocolate, or the mixture below

1 cake paraffin wax
12 ounces semisweet chocolate chips

Melt wax and milk chocolate chips together in double boiler. Dip candy in mixture then cool.

3 c. sugar
3/4 c. light corn syrup
3/4 c. water
2 egg whites, stiffly beaten
1 (3 oz.) pkg. strawberry jello
1 c. chopped nuts (optional)
1/2 c. flaked coconut (optional)

Combine sugar, syrup and water. Bring to a boil, stirring constantly. Then cook without stirring to 260 degrees on candy thermometer. Combine beaten egg whites and jello. Beat until mixture forms peaks. Pour hot syrup in a thin stream into egg whites, beating constantly. Beat until candy loses its gloss and holds its shape. Fold in nuts and coconut. Drop by spoonful onto wax paper.

1 cup butter
1 cup sugar
1 package sliced almonds (Optional)
6 Hershey milk Chocolate bars

Melt butter and sugar in sauce pan over medium heat.  Add package of sliced almonds.  Stir continuously until color of the mix is a caramel color.  (The butter will separate and it is done when it goes back together.  Pour into a 9×13 pan and spread thinly.    Place the 6 Hershey milk chocolate bars on top.  When melted spread te chocolate evenly over the top.  Refrigerate until cool.  Once the toffee is cold, break into pieces.  Store in tissue paper in gift can.