Reimagining Joy (With Pecans)

I’m not above scarfing down many of the candy bars that populate the displays near cash registers. Including Almond Joy. However, I’m a southern girl who prefers pecans over every other nut and so, when I made these at home, I used toasted pecans instead.

I looked up several recipes on the internet but went with the one my friend, Conan, sent to me. This one didn’t enrobed them in chocolate – just put everything together and let the morsels work their magic with the pecans, coconut and sweetened condenses milk.

A quick and easy recipe that is very addicting.

Pecan Joy

14 ounces shredded, sweetened coconut
14 ounce can of sweetened condensed milk
2 cups bittersweet chocolate morsels
1 cup toasted and salted pecans, chopped

Preheat oven to 325 degrees F.

Line two baking sheets with parchment paper.

In a large bowl, mix the coconut, sweetened condensed milk, chocolate chips and pecans. Stir until combined.

Using a small ice cream scoop, press together portions of the mix onto the parchment covered baking sheets. Use damp fingers to push everything together into a tidy round.

Bake for 17-20 minutes, rotating the baking sheets midway through baking. The pecan joys will be done when the edges and bottom turn golden brown.

Cool on a rack and store in an airtight container.

2 thoughts on “Reimagining Joy (With Pecans)

  1. Pingback: June 2020 Coronavirus Journal | Mary Griggs

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