1-2-3-Whiteout!
"Pecan clusters that are sweet, crunchy and salty and white-cholately. Recipe is courtesy of my DH's brother who is no longer able to see. I'm preserving a recipe that he made only two years ago at Christmas. This recipe starts with Recipe #251108 and does not include prep time for that recipe. Nice for Christmas...see optional note."
- Ready In:
- 7mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 946.0 ml of toasty pecans (see recipe # above)
- 340.19 g bag toffee pieces
- 453.59 g almond bark
-
Optional
- 59.16 ml granulated sugar, divided
- 0.13 ml red food coloring
- 0.13 ml green food coloring
directions
- Spray a glass pan with cooking spray and line with wax paper (the spray will glue the paper down). Spray wax paper with cooking spray. CARYN'S NOTE: I don't use the wax paper,just spray really good.
- Melt almond bark in microwave in a microwave safe bowl, stirring every 30 seconds until melted. Don't overdo the nuking or it becomes hard as a rock!
- Work quickly so almond bark doesn't harden on you before second pour! Pour a thin layer of melted almond bark on bottom of pan. Sprinkle all the pecan pieces in almond bark Sprinkle toffee bits on top of pecans. Pour rest of almond bark on top.
- Let set then slice w/sharp knife into squares. Wrap in waxed paper inside a sealed container. Keeps for 1 week (if it lasts that long).
- To make this festive looking for Christmas, just mix up your colored sugar (2 TB sugar plus 2 drops food coloring) in a little ziploc bag with your fingers and then sprinkle on top of the whiteout. Pretty!
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RECIPE SUBMITTED BY
Caryn Dalton
United States
I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.
