Praline Crunch Cups Recipes
PRALINE CRUNCH CUPS
Perfectly splendid dessert. Can make ahead so perfect for quick prep or for when company comes. For RSC. Regarding the phyllo dough sheets: ****ATTN: I have seen both 9X13" size phyllo dough sheets and 12X20" size sheets. You do the math to determine if you can get 8 squares out of one size sheet or not. So you may not need two sets but only one.
Provided by Vicki in CT
Categories Dessert
Time 17m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt 1/3 cup butter on stove and add Splenda brown sugar. Stir and cook for 2 minutes. Add sour cream and cook 4 minutes while stirring. Remove from heat. Add cereal, nuts, and coconut. Stir until coated.
- Meanwhile, place sheet of phyllo dough on counter top (or large flat surface). Brush melted butter over sheet. Layer on another sheet and layer with butter. Repeat forming a stack of four sheets. ***SEE COMMENT IN DESCRIPTION*****Do this process again making another stack of four sheets. Cut into squares, approximately 4" or large circles. Your objective is to make the correct size to fit into MINI muffin tins. Place these cut pieces into MINI sized muffin cups that have been sprayed with Pam. Form to fit.
- Mix marscapone cheese and powdered sugar. Spoon one teaspoon into each muffin cup.
- Spoon heaping teaspoon of cooked mixture over cream cheese mixture. At this point can be done ahead of time and refrigerated until baking.
- Bake at 375 degrees for 11-16 minutes, or until golden.
- Serve a dollop of whipped cream on each portion.
Nutrition Facts : Calories 352.3, Fat 22.8, SaturatedFat 11.9, Cholesterol 34.9, Sodium 264.4, Carbohydrate 34.7, Fiber 2.1, Sugar 9.1, Protein 3.6
PRALINE CEREAL CRUNCH
A sweet and salty snack like this is hard to resist. The recipe makes 10 cups, so it's great to make when hosting a party. -Glene Bolin, Paradise, California
Provided by Taste of Home
Categories Snacks
Time 1h10m
Yield 10 cups.
Number Of Ingredients 7
Steps:
- In a 13-in. x 9-in. baking pan, combine cereal and pecans; set aside. In a microwave-safe bowl, combine the brown sugar, corn syrup and butter. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until mixture comes to a boil, stirring occasionally. Stir in vanilla and baking soda., Pour over cereal mixture; stir to coat evenly. Bake at 250° for 1 hour, stirring every 20 minutes. Turn onto waxed paper to cool. Break into bite-size pieces.
Nutrition Facts : Calories 203 calories, Fat 12g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 174mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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