Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. This step is crucial for preventing the sticky melted caramel from adhering to the pan.

Unwrap all of the Rolo candies (you will need 50-60 pieces) and set them aside. Ensure you have the same number of toppings (pecans/M&M's) ready.

Place the pretzels onto the prepared baking sheet, ensuring they are lying flat and spaced slightly apart (about half an inch between each one).

Place one unwrapped Rolo candy directly on top of the center of each pretzel.

Carefully transfer the baking sheet to the preheated oven. Bake for approximately 3 to 5 minutes. Watch the candies closely—they are ready when they look glossy and soft, but have not completely melted out of their original shape. They should be soft enough to easily press down.

Immediately remove the baking sheet from the oven. Gently press one pecan half ( or one M&M candy) onto the top of the softened Rolo candy. This action should gently spread the melted chocolate and caramel slightly into the crevices of the pretzel.

Allow the pretzel bites to cool and harden completely before serving or storing. This process can take about 1 to 2 hours at room temperature. For faster setting: carefully transfer the baking sheet to the refrigerator or freezer for 15 to 20 minutes until the chocolate is firm.