Praline Crunch Cups
Indulge in the irresistible combination of crunch and sweetness with these Praline Crunch Cups—a show-stopping no-bake treat that’s equal parts decadent and easy to make! These layered delights feature a base of lightly toasted pecans and crushed cornflakes, coated in a rich caramel sauce made from brown sugar, butter, and cream. Topped with a silky layer of melted semi-sweet chocolate and a hint of sea salt, each bite is a harmonious blend of buttery, nutty, and chocolatey flavors. Perfect for parties, gifting, or a midweek indulgence, these praline cups come together in just 30 minutes with minimal effort. Plus, they’re easy to customize and store, making them a go-to recipe for sweet tooth cravings!
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Ingredients
- 3 cups Cornflakes cereal
- 1 cup Pecan halves
- 0.5 cup Light brown sugar
- 0.5 cup Unsalted butter
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract
- 1 cup Semi-sweet chocolate chips
- 0.25 teaspoon Sea salt (optional)
Directions
Step 1
In a large mixing bowl, crush the cornflakes slightly with your hands or the back of a measuring cup. Set aside.
Step 2
Toast the pecan halves on a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant. Let them cool, then chop into small pieces and add to the crushed cornflakes.
Step 3
In a medium saucepan, combine the light brown sugar, unsalted butter, and heavy cream. Heat over medium heat, stirring constantly, until the mixture is fully melted and begins to bubble gently, about 3-4 minutes.
Step 4
Remove the saucepan from the heat and stir in the vanilla extract. Immediately pour the mixture over the cornflakes and pecans, mixing well to coat everything evenly.
Step 5
Line a muffin tin with paper cupcake liners. Divide the praline mixture evenly among the liners, pressing it gently into the bottom of each cup to form a solid base.
Step 6
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-second intervals, stirring after each interval, until smooth and fully melted.
Step 7
Spoon a layer of melted chocolate over each praline cup, smoothing it with the back of a spoon. Sprinkle a tiny pinch of sea salt on top of each cup if desired.
Step 8
Refrigerate the cups for at least 1 hour or until the chocolate has fully set.
Step 9
Remove the cups from the muffin tin and serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (729.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3381.4 |
| Total Fat 185.9g | 0% |
| Saturated Fat 69.5g | 0% |
| Cholesterol 154mg | 0% |
| Sodium 2412.0mg | 0% |
| Total Carbohydrate 448.0g | 0% |
| Dietary Fiber 30.3g | 0% |
| Total Sugars 217.4g | |
| Protein 40.3g | 0% |
| Vitamin D 363.6IU | 0% |
| Calcium 164.2mg | 0% |
| Iron 80.8mg | 0% |
| Potassium 810.0mg | 0% |
Source of Calories