- Snyder’s of Hanover® Pretzel Rods (one per rose)
- Ready cooked bacon (2 slices per rose)
- 15 caramel squares
- Muffin pan and toothpicks
- Preheat oven to 350⁰F.
- For each rose, roll a slice of bacon, starting with a tightly rolled center to resemble the interior cluster of rose petals. Roll another slice of bacon around the bacon roll. Insert a toothpick through the base of the rose to hold it together and place in a muffin tin. Repeat to create as many roses you need for your bouquet.
Hint: To create rose buds, simply roll the bacon in a tighter roll.
- Meanwhile, in a small saucepan, melt 5 caramel squares over low heat. This will be the “glue to secure the bacon roses onto the pretzel rods. Alternatively, you can use royal icing.
- Gently remove the toothpicks from the roses; dip an end of the pretzel rod into the melted caramel and secure a bacon rose atop the dipped pretzel rod. Stand in a tall cup to allow the caramel to set. Repeat with remaining roses.
- Soften the remaining caramels in a microwave at 50% power for 10 – 15 seconds. Mold into a ball and slightly flatten. Immediately roll into a thin sheet. For each rose, cut a strip of caramel 2 ½” long and 1” high. With scissors or a knife, remove 4 evenly spaced triangles from the length of the strip – these will form the caramel petals. Wrap a strip of the cut caramel strip around the base of each rose, gently pressing to secure.