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Coconut-Pecan Cereal Bars
Yields:
16
A delicious recipe that takes marshmallow squares to the next level with toasted pecans and coconut.
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Ingredients
- 1 package sweetened shredded coconut
- 1 1/2 cups Pecan halves
- nonstick cooking spray
- 1 package marshmallows
- 4 Tbsp. unsalted butter
- 4 cups cornflakes
Directions
- Step 1Preheat oven to 350 degrees F. Spread coconut on one side of a large rimmed baking sheet, and pecans on other side, keeping them separate. Toast until fragrant, 15 to 20 minutes, tossing occasionally.
- Step 2Meanwhile, coat an 8-inch square baking pan with cooking spray; line with a strip of waxed paper (leaving an overhang on two sides). Spray paper.
- Step 3In a large nonstick pot over medium-low, heat marshmallows and butter until melted, 5 to 10 minutes, stirring frequently.
- Step 4Stir in cornflakes, coconut, and pecans. Transfer to prepared pan; press in firmly with a metal spatula (coated with spray to prevent sticking). Cool until firm, about 2 hours. Remove from pan; peel off paper. Using a serrated knife, cut into squares.
Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
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