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Salted Butterscotch & Pecan No-Bakes

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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    4 dozen


  • 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


  • 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.
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.
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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