Ingredients

50 chocolate covered butterscotch balls

50 mini pretzels

50 pecan halves

Directions

1.  Preheat the oven to 350 F.

2.  Place the pretzels in a single layer on a cookie sheet.  Balance one chocolate covered butterscotch ball on each pretzel.  Carefully put the cookie sheet in the oven, trying not to let any of the balls roll off.

3.  Bake for 2 minutes.

4.  Remove from the oven.  Immediately, while they are still warm, gently press one pecan half, flat side down, onto each chocolate covered butterscotch ball.  Press it just hard enough to make the butterscotch squish into the pretzel holes.  This is what makes them stick together when they cool.

5.  Let them cool to room temperature for at least 30 minutes.  When they are cooled, transfer to an airtight container and store at room temperature.