Monday, November 10, 2008
caramel-coconut topper
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Caramel-Coconut Topper
In a small saucepan over low heat stir together;
1-1/3 cup caramel topping
1 cup toasted shredded coconut
1/2 cup chopped toasted pecans.
Heat until warm.
Makes about 2-3/4 cups
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