With the modification of adding dark rum to the espresso (instead of Marsala wine):
http://www.veggywood.com/2010/07/19/vegan-tiramisu-finally/

See the Zimbrick Honda Facebook page for a photo of my first attempt (http://www.facebook.com/ZimbrickHonda).

Melt butter, add all other ingredients. Stir constantly, cook until the candy thermometer reaches 250 degrees.
Poor into a greased pan, 9×13. Let cool , cut into bite size pieces, wrap in small pieces of wax paper.

Rolo-Pretzel Turtles (makes 20)

20 small mini pretzels (pretzel shape is best)
20 Rolo candies, unwrapped
20 pecan halves

Preheat oven to 300 degrees. Arrange pretzels in a single layer on a parchment lined cookie sheet. (They can go pretty close together if necessary.) Place one Rolo candy on each pretzel. Bake for 4 minutes.

While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely and store in an airtight container.

That’s it. Enjoy!

Soft Pretzels
Water Approximately 1 cup, but variable
Oil ¼ cup
Sugar 2 Tbsp.
Bread flour 4 cups
Yeast 2 ¼ Tsp.
Baking soda
Egg white
Pretzel salt

I cheat a little and let a bread machine set on the dough cycle make the dough. Add the water a little at a time as the dough mixes until you get the right consistency. I use bread flour with the machine and you can use either vegetable oil or olive oil depending on what you prefer. When the dough is complete, I place it on a silpat though you could use a floured surface. Divide the dough into 4 pieces and divide each of the quarters into 6 pieces. Roll each piece into a rope shape. Longer ropes make thinner, crunchier pretzels. Twist the rope into a pretzel shape then put them on parchment paper on a cookie sheet and let them sit uncovered until they get puffy (10-20 minutes depending on the room temperature). Boil 2 quarts of water and about 1/3 of a cup of baking soda in a pot. Drop each pretzel into the pot and cook for 10 seconds per side. Lift out with something slotted to let them drain and put them back on the parchment. After they dry, brush the tops with egg white and sprinkle on the salt. Bake the pretzels for about 12 minutes at 425 degrees. They are great either warm or cold. I like to serve them with horseradish mustard!