No-Bake Chocolate Praline with Cornflakes
Votes: 1
Time: 2 hours 40 minutes
Complexity: easily
Servings: 18
Complexity: easily
Servings: 18
Nutritional value per serving:
Calories 99, total fat 7 G., saturated fats 4 G., proteins 1 G., carbohydrates 9 G., fiber 0 G., cholesterol 13 mg, sodium 37 mg, sugar 6 G.
Calories 99, total fat 7 G., saturated fats 4 G., proteins 1 G., carbohydrates 9 G., fiber 0 G., cholesterol 13 mg, sodium 37 mg, sugar 6 G.
This no-bake dessert made with crunchy cornflakes and pecan bits is perfect for a simple treat. Simply top them with homemade chocolate caramel, divide into individual mounds on baking sheets, and let them set. For decoration, drizzle the praline with melted white chocolate. These handmade treats make a wonderful holiday treat or gift for loved ones.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup pecans
- 2 cups cornflakes
- 6 tablespoons unsalted butter
- 1/4 cup cane syrup or 2 tablespoons each molasses and light corn syrup
- 2 tbsp. heavy cream
- A pinch of salt
- 30 g of chopped dark semi-sweet chocolate
- 30 g chopped white chocolate
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Recipes with similar ingredients: cornflakes, pecans, cream, cane syrup, dark chocolate, white chocolate
Cooking the dish according to the recipe:
- Toast the pecans in a medium skillet over medium heat, stirring occasionally, for about 5 minutes. Transfer to a cutting board, let cool, then coarsely chop.
- Line 2 baking sheets with parchment paper. In a large bowl, combine the pecans and cornflakes.
- Prepare the caramel:
In a medium saucepan, combine the butter, cane syrup, heavy cream, and salt. Bring to a simmer over medium heat and cook, stirring with a wooden spoon, until the caramel begins to pull away from the sides of the pan and forms a loose ball, about 5 minutes. Remove from the heat. Once the caramel stops bubbling, stir in the semisweet chocolate until completely melted. - Pour the chocolate caramel over the cornflake-nut mixture and stir to coat completely. Scoop out 1 heaping tablespoon of the mixture and drop it onto the prepared baking sheets. Use your fingers to shape the mixture into a compact shape. Let it set for about 1 hour.
- Place the white chocolate in a small bowl and melt in the microwave in 30-second intervals, stirring, until smooth. Drizzle the white chocolate over the cookies and let them set for another hour.
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