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