White Chocolate Glaze with Toasted Coconut and Pecans Recipe

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For a sweet breakfast, try this glaze on fruit-filled crepes, but be sure to add the pecans and coconut to the glaze for a delightful texture and crunch.
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  • 4 tablespoons butter OR margarine, divided
  • 1/2 cup flaked coconut
  • 1/3 cup chopped pecans
  • 1-1/4 cups white chocolate chips OR white vanilla chips
  • 1/4 cup lime juice


  • In a skillet, melt 1 tablespoon butter.
  • Add coconut and pecans; continue mixing until coconut is light brown.
  • Remove from heat. Cool.
  • In a large bowl, combine chips, lime juice and remaining butter.
  • Microwave on medium-high for 30 to 40 seconds. Mix until smooth.
  • Pour glaze over bars, spreading evenly. Top with coconut mixture.These recipes are from the January 2006 issue of Heart of the Home.
  • Recipes from this issue:

    Bars, Cakes and Breads for Glaze: