Salted Butterscotch & Pecan No-Bakes

  Desserts

When I was deciding what type of cookie to make for a Christmas swap, I opted for 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.

Salted Butterscotch & Pecan No-Bakes

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TOTAL TIME: Prep: 25 min. + chilling
YIELD: 4 dozen.

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

Instructions

  • 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.

Nutrition Facts

1 cookie: 88 calories, 6g fat (2g saturated fat), 3mg cholesterol, 104mg sodium, 8g carbohydrate (7g sugars, 1g fiber), 1g protein.

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