Salted Butterscotch & Pecan No-Bakes

Name: Salted Butterscotch & Pecan No-Bakes
Prep time: 25 min
Total time: 25 min
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

TEST KITCHEN APPROVED

Total Time:Prep: 25 min. + chilling

By Taste Of Home Editorial Team

Recipe by Stacey Ritz, Sudbury, Ontario

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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. —Stacey Ritz, Sudbury, Ontario

Note: 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.

TEST KITCHEN APPROVED

Salted Butterscotch & Pecan No-Bakes

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Yield:4 dozen

Prep:25 min

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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

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Directions

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.