3 c. chopped pecans
2 1/2 c. flaked coconut
1 1/4 c. chopped candied cherries
1 1/4 c. chopped candied pineapple
1 c. chopped dates
2 c. sweetened condensed milk

In a bowl, combine the first 5 ingredients. Stir in milk. Fill paper-lined miniature muffin cups 2/3 full.

Bake at 300°F for 20 to 25 minutes or until golden brown. Cool for 10 minutes before removing from pans to waxed paper to cool completely. Let stand for 24 hours in an airtight container at room temperature before serving.

Yield: 8 dozen.