After pressing all the pecans, I immediately transfer the entire baking sheet to a cooling rack. I let the buttons cool completely at room temperature. This allows the chocolate and caramel to re-solidify, creating that perfect, firm-yet-chewy texture. The waiting is the hardest part, as they smell amazing, but a warm Rolo Pretzel Button is a dangerously gooey mess. Once they are completely cool and set, they are ready to be stacked, packed, or devoured.
Pro Tips for Best Results
The oven temperature is critical. 250°F is the sweet spot. I tried 300°F once, thinking it would be faster, and the chocolate seized, the caramel leaked everywhere, and the pretzels burned on the bottom. Low and slow is the only way to achieve that perfect, controlled melt without any kitchen drama.
Work in batches if you have more than one baking sheet’s worth. Trying to rush and press pecans on a huge sheet means the last Rolos will cool and harden before you get to them. Once a Rolo cools, pressing the pecan on will crack the chocolate shell instead of sinking in. I do one sheet at a time for perfect results every time.
Let them cool completely on the parchment paper. Don’t try to move them while they’re warm, as the caramel will act like glue. Once set, they’ll pop right off the parchment. For the shiniest, most professional-looking chocolate, don’t cover them while they cool, as condensation can cause bloom (those white streaks).
Common Mistakes to Avoid
My first batch was a disaster because I used old, stale Rolos from the back of the pantry. The caramel was hardened and didn’t melt—it just got warm and made a gritty mess. Fresh Rolos are soft and pliable. Give one a squeeze in the store; it should yield slightly. If they’re rock hard, they’re too old for this recipe.(See the next page below to continue…)