3/4
cup dried sweetened banana chips, broken into large pieces
1/2
cup chopped pecans, toasted*
1/3
cup dried cherries
1/2
cup white vanilla baking chips
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Steps
1
Line large cookie sheet with waxed paper. In 2-quart saucepan, melt candy coating over low heat, stirring constantly.
2
In medium bowl mix pineapple, banana chips, pecans and cherries; reserve 1/2 cup. Add remaining fruit mixture to melted candy coating; toss to coat. Cool 5 minutes at room temperature. Gently fold in baking chips. Spread mixture evenly into 12x9-inch rectangle on waxed paper-lined cookie sheet; sprinkle with reserved fruit mixture. Cool until set, about 30 minutes.
3
Break into 1 1/2x1 1/2-inch pieces. Store in airtight container.
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Out of waxed paper? Just grease the cookie sheet.
Look for either dark or milk chocolate candy coating for this recipe.
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