“A pillsbury recipe -- looks great for holiday gifts and general snacking purposes. Cooking time is cooling time.”
1hr 10mins
1 tray

Ingredients Nutrition

  • 16 ounces chocolate-flavored candy coating, chopped
  • 12 cup dried pineapple rings, coarsely chopped
  • 34 cup dried banana pieces, broken into large pieces (sweetened kind)
  • 12 cup pecans, toasted and chopped
  • 13 cup dried cherries
  • 12 cup vanilla baking chips


  1. Line a 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.
  3. Add remaining fruit mixture to melted candy coating; toss to coat. Cool 5 minutes at room temperature.
  4. 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.
  5. Break into 1 1/2x1 1/2-inch pieces. Store in airtight container.

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