Salted Butterscotch & Pecan No-Bakes Recipe

Salted Butterscotch & Pecan No-Bakes Recipe
Salted Butterscotch & Pecan No-Bakes Recipe photo by Taste of Home
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Salted Butterscotch & Pecan No-Bakes Recipe

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When I was deciding what type of cookie to make for a Christmas swap, I decided to make something with coconut, pudding mix and salted caramel. Boxed, these could make a great gift as well. I like to drizzle caramel over the tops of the cookies before serving for a special touch.—Stacey Ritz, Sudbury, Ontario
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1-3/4 cups pecans, toasted
  • 1-1/2 teaspoons kosher salt
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 cups unsweetened finely shredded coconut
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 1/2 cup sugar
  • 48 pecan halves, toasted

Directions

Place 1-3/4 cups pecans and salt in a food processor; pulse until pecans are finely ground. Transfer to a large bowl. Stir in milk, coconut and pudding mix until blended. Refrigerate, covered, 30 minutes or until mixture is firm enough to roll.
Shape mixture into forty-eight 1-in. balls; roll in sugar. Top each with a pecan half, flattening slightly. Store in airtight containers in the refrigerator. Yield: 4 dozen.
Editor’s Notes: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally. Look for unsweetened coconut in the baking or health food section.
Originally published as Salted Butterscotch & Pecan No-Bakes in Cookies & Candies Bookazine 2014, p119

  • 1-3/4 cups pecans, toasted
  • 1-1/2 teaspoons kosher salt
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 cups unsweetened finely shredded coconut
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 1/2 cup sugar
  • 48 pecan halves, toasted
  1. Place 1-3/4 cups pecans and salt in a food processor; pulse until pecans are finely ground. Transfer to a large bowl. Stir in milk, coconut and pudding mix until blended. Refrigerate, covered, 30 minutes or until mixture is firm enough to roll.
  2. Shape mixture into forty-eight 1-in. balls; roll in sugar. Top each with a pecan half, flattening slightly. Store in airtight containers in the refrigerator. Yield: 4 dozen.
Editor’s Notes: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally. Look for unsweetened coconut in the baking or health food section.
Originally published as Salted Butterscotch & Pecan No-Bakes in Cookies & Candies Bookazine 2014, p119

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