These Chocolate-dipped Rice Krispie No Bake Pecan Pie Cookies have all the nutty deliciousness of pecan pies! And they are no bake, dairy-free friendly, vegan-friendly. Plus they make excellent gifts for the holidays.EASY - An easy and delicious no bake recipe with pecan pie flavors. Great for beginners, but make sure not to handle the mix while it's hot. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
240mLheavy cream (35% fat)1 cup (or coconut milk for a vegan version)
½cupchopped pecans
2cupsrice krispie cerealor any puffed rice cereal
226gsemisweet chocolate chipsmelted (vegan chocolate for a dairy-free, vegan version)
Sea salt flakesto top
Instructions
Place the first 4 ingredients in a saucepan and heat over medium-high heat, while stirring to melt the sugar.
200 g brown sugar, 60 mL water, ½ tsp salt, 1 tbsp corn syrup
Bring to a boil and let it thicken over medium heat, for about 5 minutes.
Add the cream and mix it in until completely incorporated.
240 mL heavy cream (35% fat)
Bring the mix back to a boil and place a candy thermometer in the mix. Let the sugar syrup cook until it reaches 250°F / 120°C.
Remove from the heat and mix in the pecans and let it cool down to about 180°F / 82°C.
½ cup chopped pecans
Add the rice krispie cereal next, and mix gently to mix the cereal through. Be careful not to crush the puffed rice.
2 cups rice krispie cereal
Using a cookie scoop, scoop equal portions of the butterscotch chocolate cookie mix onto a parchment paper-lined tray. Before the cookies set, roll them firmly into balls.
Let the cookies cool down and harden completely.
Dip each of the cooled cookie in melted chocolate and sprinkle sea salt before the chocolate sets. (Place the pecan pie cookies on parchment paper until the chocolate sets).
226 g semisweet chocolate chips, Sea salt flakes
Store in an air-tight container until you’re ready to serve.