Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, chocolate turtles, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, pecans, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Pretzels, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
With the holidays right around the corner, I am in full-on baking and treat concocting mode.
How about you? I’ve made a new treat just about every single day for the last week.
Yesterday, I made the Nitpickers no-bake pumpkin cake recipe, which you can find right here on Recipe Roost. Boy, was it ever good! Today, however, I’m not feeling hungry for cake or pie or even cookies for that matter.
No ma’am, today I am craving sweet and salty. So what else could I do other than making pretzel turtle treats? You guys, these are incredibly simple to make and they turn out smashingly well.
You can give these away as little gifts, send to school as a classroom treat (be wary of the pecans and allergies), or simply savor them yourself. I don’t think a candy that has reached this level of goodness could ever be any easier to make.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Allow them to cool completely before serving (you can hasten this along in the fridge.)