PRALINE CRUNCH CUPS

Praline Crunch Cups image

Provided by Vicki in CT

Categories Dessert

Time 17m

Yield 8 serving(s)

Number Of Ingredients 11

1/3 cup butter
1/2 cup Splenda brown sugar blend
3 tablespoons sour cream
1 cup Rice Krispies
1/2 cup pecans, chopped
1/2 cup coconut, shredded
2 tablespoons butter, melted (or more)
1 (8 ounce) package phyllo dough, thawed (you will not be using all of this)
3 ounces mascarpone cheese
2 tablespoons powdered sugar (you can sub sugar substitute if you wish)
8 ounces whipped cream

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