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Coconut-Pecan Cereal Bars

  • yield: Makes 16

Ingredients

  • 1 package (7 ounces) sweetened shredded coconut
  • 1 1/2 cups pecan halves
  • Nonstick cooking spray
  • 1 package (10 ounces) marshmallows
  • 4 tablespoons unsalted butter
  • 4 cups cornflakes

Directions

  1. Step 1

    Preheat oven to 350. Spread coconut on one side of a large rimmed baking sheet, and pecans on other side, keeping them separate. Toast until fragrant, 15 to 20 minutes, tossing occasionally.

  2. Step 2

    Meanwhile, coat an 8-inch square baking pan with cooking spray; line with a strip of waxed paper (leaving an overhang on two sides). Spray paper.

  3. Step 3

    In a large nonstick pot over medium-low, heat marshmallows and butter until melted, 5 to 10 minutes, stirring frequently.

  4. Step 4

    Stir in cornflakes, coconut, and pecans. Transfer to prepared pan; press in firmly with a metal spatula (coated with spray to prevent sticking). Cool until firm, about 2 hours. Remove from pan; peel off paper. Using a serrated knife, cut into squares.

Source
Everyday Food, July/August 2007

Reviews (19)

  • 25 Feb, 2013

    My husband and I loved these! I made them for my husband since I had all of the ingredients on hand. I don't normally like the coconut but the pecans really steal the show in this tasty treat! Yum!

  • 27 May, 2012

    I love the recipes but can't figure out how to pring them without all of the reviews please help

  • 1 Aug, 2011

    I love this recipe! I made this for my boyfriend to take to work for a snack for the week and I ended up eating most of the pan. I don't think I normally would have made this but I had all the ingredients and wanted to try something new. Not having to bake was also a plus. They a gooey and crunchy and the taste or the roasted pecans are wonderful.

  • 1 Oct, 2010

    Get over yourselves ladies! I mean really....grow up. Did you strain yourselves by turning on the oven to toast the coconut. Really.....you sound like the elementary kids I teach.

  • 1 Oct, 2010

    ChaseSkye, these ARE NO BAKE.You are not baking the cookie bars, you are
    just toasting the coconut and pecans to enhance their flavor and as a bonus,
    your kitchen has a delightful aroma. Many NO BAKE recipes may have
    one or two items toasted or in this case also marshmellows are "cooked"
    with the butter. It is rare to not have some amount of "cooking" in a
    recipe, just don't take the name of the recipe too literally.......Mykele

  • 30 Jul, 2010

    you can also toast coconut in a dry skillet,not using the oven,watch carefully

  • 27 Jul, 2010

    How are these "no-bake" when the first thing one sees when reading the directions on preparing them is "preheat the oven to 350 degrees"????? And proceeds to tell you it needs to stay on for 15-20 minutes. NO BAKE means no oven to me. Sorry - they may be delicious. But they are NOT "no bake"! (False advertising, Martha!)

  • 20 Jul, 2010

    Could I use frosted corn flakes?

  • 14 Jun, 2010

    These are quick, easy and delicious. I absolutely love them.

  • 3 Jun, 2010

    Made these yesterday for dessert and they turned out great! I added 1/3 cup of chocolate chips for extra flavour.

  • 2 Jun, 2010

    Again, nutritional info can be researched in various books and in online
    sites. You are making and eating cookies....a basically sweet treat
    to be enjoyed but not 24/7.....a cookie or two does not affect the
    normal diet. Those on special diets know enough to make or buy
    sweets that they can enjoy. MS offers these recipes for free
    so just enjoy and quit asking for nutritional add-ons.

  • 2 Jun, 2010

    I would like tosee some nutritional information on the recipes.

  • 1 Jun, 2010

    I don't see why you couldn't make Martha's vanilla marshmallows ( see recipe) and use Splenda or some other sugar substitute for the sugar. They would still have corn syrup but they would be lower in carbs. You might check with a health food store, but the ones I found at Akin's were expensive. I think you would need about one third recipe.

  • 26 Sep, 2008

    These are wonderful! A grown-up's version of the rice krispie treat.

  • 17 Sep, 2008

    these were quick an easy and tasted great with vanilla ice cream. Next time I will add some dried cherries or some chopped marchino cherries

  • 11 Sep, 2008

    Very nice and sounds pretty quick to make. I will try it soon and let you know how we liked it!

  • 11 Sep, 2008

    For diabetics who have to avoid sugar, are there sugar free marshmellows or anything else that can be substituted for the marshmellow to hold it together?

  • 10 Sep, 2008

    Sure you could. Just skip the toasting of the pecans in step 1.

  • 10 Sep, 2008

    I can't open the current comments, so forgive me if this has been addressed:
    Could I use roasted pecans from the store? Salted?