Smashed Bugs Candy sort of looks like its namesake, but they are really bites of pure heaven. These crunchy chocolate caramel candies are easy to create for parties, bake sales, gifts, and, of course, Halloween. Be sure to let the kids help until until the heating stage.
Smashed Bugs Candy Recipe
2 cups (about) square snack pretzels
1 package (12 ounces) Rollo® chocolate-covered caramel candies, wrappers removed
9 (about) large marshmallows
1 cup (about) pecan halves
Preheat oven to 300 F. Line baking sheets with Silpats or kitchen shears with vegetable oil. Cut each of the large marshmallows in half, then each half into 4 equal pieces (8 pieces per each large marshmallow).
Place pretzels in rows 1 inch apart on lined baking sheets. Top with chocolate caramel candies. Place marshmallow piece on top. Bake for 3 minutes only. Remove from the oven and immediately place pecan half on top of each, gently pressing down so all layers stick together.
Let cool. (May refrigerate to set chocolate.)
Cover and store in a cool place or refrigerate. If you refrigerate, let the candies stand at least 15 minutes at room temperature to soften up a bit. Best served at room temperature.
Yield: about 56 candies
Smashed Bugs Candy Recipe Photo ©2022 Peggy Filippone