Chocolate, toffee and pretzel candies

Ingredients:

• 24 pecan halves
• 24 mini pretzels
• 24 squares iris
• 2 bars (100g each) of milk chocolate (36% cocoa content), melted in the microwave
• Coarse sea salt, optional

Preparation:

1. Toast the pecans: Preheat oven to 160°C.
   
   Place the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly browned, 5–6 minutes. Transfer them to a plate to cool.
2. Line a baking sheet with parchment paper or a silicone baking mat.
3. Carefully place the pretzels on a baking sheet, then top each with a toffee. Bake until the toffee is soft (but not completely melted!), 4–5 minutes. Remove the baking sheet from the oven and gently press a nut half onto each toffee to fill the pretzel. Set aside to cool. Remove the cooled pretzels with caramel and nuts from the baking sheet.
4. Chocolates: Spoon the melted chocolate into 24 1.5 teaspoon heaps across the baking sheet, then place a pretzel in the middle of each heap, making sure it's centered. Let the chocolate set completely (you can speed up the process in the refrigerator).