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ROLO® People

Details

Time
1 hour 30 minutes
Skill Level
Beginner
Yields
8 decorated cookies

Bring a smile to the face of your friends and family with the cookies that smile back. Made with ROLO® Creamy Caramels in Milk Chocolate and pretzels, these kid-friendly cookies are as fun to make as they are to eat.

Ingredients & Directions

Prep Time
30 minutes
Cool Time
1 hour

Ingredients

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

Cookie Sheet
Cookie Sheet
Parchment Paper
Parchment Paper
Pastry Bag or Food Storage Bag
Pastry Bag or Food Storage Bag
Mixing Bowl
Mixing Bowl
Mixer
Mixer
1

Remove wrappers from caramel candies; set aside. Line tray or cookie sheet with parchment paper. Place frosting or Royal Icing* in pastry bag fitted with small tip for writing. (or place in heavy-duty (freezer) food storage bag; cut off one corner about 1/4 inch from point).

2

Assemble pretzel people by attaching hair (pretzels); positioning eyes (caramel candies) and then adding other features with frosting. Allow frosting to set up before storing in airtight container.

Curly Hair: Pipe thick layer of frosting on hairline. Press 4 to 5 mini pretzel twists into frosting. Add additional frosting if needed and add another layer of pretzels so that the pretzels are positioned on top and between the pretzels of the first layer. Repeat for third layer of pretzel "ringlets".

Straight Hair: Pipe frosting on hairline. Break pretzel sticks to desired hair length. Press "hair" into frosting for desired fullness. To attach eyes, pipe frosting dots onto back of two caramel candies for each cookie and press onto cookie at the desired spot. Add small dot of frosting to the center of each "eye". *Royal Icing may also be used. It will dry harder and stronger than most frosting.

Royal Icing: Stir together 2-1/4 cups powdered sugar and 1 tablespoon pasteurized dried egg whites (meringue powder). Add 3 tablespoons warm water. Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, if too thick. Divide icing into small bowls for each color desired and tint with food coloring. Transfer icing to pastry bags with desired tip. Cover icing and tips of pastry bags with damp paper towels to keep icing from drying out. (Some garnishes may need a firmer icing to hold their shape. Stir in small amounts of additional powdered sugar to get desired consistency). 1 cup icing.

Additional questions?