Line a cookie sheet with foil. Spread the mini pretzels out on the foil, and top each with a piece of Rolo candy. Bake at 250°F for 4 minutes. Remove the pan from the oven. Put a pecan or walnut half on top of a Rolo, and press it down, so the melted candy fills the pretzel. If the Rolo resists when you try to push it down, put the cookie sheet back in the oven for 1 more minute so it can melt more. Top all of the Rolos with the pecan or walnut halves as directed above. Slide the piece of foil (with the candy still on it) off the warm cookie sheet on the a cool cookie sheet. Put the cool sheet with the candy on it into the refrigerator for 15-20 min or until the chocolate is set. Remove the cookie sheet from the refrigerator.
Put the candy in a rigid container, separating the layers with waxed paper. You can use the freezer bags, but be warned that the pretzels will get broken as the bag is jostled around in your freezer. Seal, label and freeze.
Remove the desired amount of candy pieces from the freezer and allow to come to room temperature. You can serve them chilled, note the caramel is easier to eat at room temperature.
Per Piece: 43 Calories; 2g Fat (46.0% from fat); 1g Protein: 5g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 34mg Sodium.
Exchanges: 1/2 Other Carbohydrates
Please note that this receipe was adapted from 30 Day Goumet Freezer Cooking Website