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.
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VERIFIED BY Taste of Home Test Kitchen
- 1 cup chopped pecans
- 1 cup crisp rice cereal
- 3/4 cup sweetened shredded coconut
- 1 package (10-12 ounces) vanilla or white chips, melted
- 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
Reviews forPecan Coconut Clusters
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MY REVIEW
Reviewed Aug. 25, 2016
"Combination of great flavors and texture! easy to make for last minute but pretty enough to give away. During holidays these can be dressed up by adding 1/2 cup dried cranberries. Used white chocolate melting bark. As a volunteer feild editor for Taste of Home I enjoy recipes that look and taste great!"
MY REVIEW
Reviewed Apr. 8, 2010
"GREAT!"
