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Pecan Coconut Clusters Recipe

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Crisp rice cereal and chopped pecans add crunch to these no-bake bites sent in by Norene Wright of Manilla, Indiana. "This recipe is quick to fix, and the results are truly rich," she writes.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:42 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 42 servings

Ingredients

  • 1 cup chopped pecans
  • 1 cup crisp rice cereal
  • 3/4 cup flaked coconut
  • 1 package (10-12 ounces) vanilla or white chips, melted

Nutritional Facts

1 serving (1 each) equals 69 calories, 5 g fat (2 g saturated fat), 1 mg cholesterol, 17 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. Place pecans in a 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 2-3 minutes or until pecans are toasted, stirring every 45 seconds. In a bowl, combine the pecans, cereal and coconut. Add melted chips; mix well. Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Let stand until set. Yield: about 3-1/2 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Pecan Coconut Clusters in Quick Cooking November/December 2003, p10

Nutritional Facts

1 serving (1 each) equals 69 calories, 5 g fat (2 g saturated fat), 1 mg cholesterol, 17 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.

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Reviewed Apr. 8, 2010

GREAT!

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