Praline Crescent Dessert Food

PRALINE CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Sprinkle with pecans., In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in vanilla. Pour over pecans. Refrigerate 1-2 hours or until set., In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate 1-2 hours or until set., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate 1-2 hours or until set., Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with pecans. Refrigerate leftovers. ,

PRALINE CRESCENT DESSERT

Steps:

• 1. Heat oven to 375. Melt margarine in medium saucepan over low heat. Add brown sugar;cook 2 minutes, stirring constantly. Add sour cream; cook 4 minutes, stirring occasionally. Remove from heat. Add cereal, nuts and coconut; stir until evenly coated. Separate dough into 8 triangles. Place each triangle in ungreased muffin cup; press dough to cover bottom and sides. Combine cream cheese and powdered sugar. Spoon rounded teaspoonful into each cup; spread over bottom. Divide brown sugar mixture evenly into cups.
• 2. Bake at 375 for 11 to 16 minutes or until deep golden brown. Serve warm or cool topped with whipped cream. Store in refrigerator.

PRALINES

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.

PRALINE CEREAL CRUNCH

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.