1 lb. white chocolate
¾ c. chopped pecans
¾ c. toasted coconut
½ c. miniature marshmallows
½ c. chopped dried cherries
½ c. chopped dried pineapple
Melt the chocolate in a double boiler. Add all ingredients and stir in. Spread on parchment paper in 11×14-inch rectangle pan. Cut into squares when set. When cool, break apart.
Deborah Black, Sandusky
