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Coconut-Pecan Haystacks

Makes about 20 / These tasty clusters bound with dark chocolate are guaranteed to spread joy during the holidays.

8 ounces bittersweet or semisweet chocolate, finely chopped

1 cup finely shredded unsweetened coconut, divided

3/4 cup finely chopped toasted pecan pieces (about 5 ounces), divided

1/2 cup dried cranberries

1. Line a baking sheet with waxed paper. Melt chocolate in a large bowl over a pan of hot water. Stir occasionally just until melted and smooth. Remove from heat. Stir in 3/4 cup coconut, 1/2 cup pecans, and cranberries. Spoon tablespoon-sized mounds onto waxed paper. Mix remaining coconut and pecans in a small bowl and sprinkle over tops. Chill until firm, about 1 hour. Refrigerate in an airtight container for up to two weeks.

PER SERVING (1): 108 cal, 67% fat cal, 9g fat, 4g sat fat, 0mg chol, 1g protein, 9g carb, 2g fiber, 1mg sodium

TAGS: General
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