Rolo Pretzel Sandwiches have a chewy caramel and peanut buttter filling, the crunch of pretzels, and a chocolate coating. They make a great salty-sweet snack or holiday candy.
Preheat oven to 325 degrees and line a rimmed baking sheet with parchment paper.
Arrange half the pretzels on the baking sheet and place a rolo on top of each one.
In a small bowl, mix together 1/3 cup peanut butter and powdered sugar. Spread about a teaspoon on each of the remaining pretzels.
Place the rolo topped prezels in the oven for 2 to 3 minutes.
Take a peanut butter coated pretzels and press it peanut butter side down on top of a rolo topped pretzel to make a sandwich. Press just until the rolo goes to the pretzel edges.Repeat with remaining pretzels.
Refrigerate for at least 30 minutes.
Place chocolate chips and coconut oil or shortening in a microwave-safe bowl or heavy bottomed saucepan. Microwave at 20 second intervals until melted or heat over low heat, stirring frequently, until melted.
One at a time, dip the sandwiches in the chocolate and then place on parchment paper to set up.I place them on a fork to lower them into the chocolate and flip them over. As you lift them, you can run the fork along the edge of the bowl or saucepan to get rid of the excess chocolate.
Once set, heat the remaining peanut butter in the microwave for about 12 seconds. Stir it and transfer to a plastic bag. Snip the corner and drizzle the peanut butter on top of the sandwiches.