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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Recipe Information
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)
Instructions
In a large mixing bowl, crush the cornflakes slightly with your hands or the back of a measuring cup. Set aside.
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.
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.
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.
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.
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-second intervals, stirring after each interval, until smooth and fully melted.
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.
Refrigerate the cups for at least 1 hour or until the chocolate has fully set.
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
Calories |
3381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 448.0 g | 163% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 217.4 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 164 mg | 13% | |
| Iron | 80.8 mg | 449% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
