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Maple Praline Supreme Recipe

This is such an easy dessert to fix well in advance and tuck in the freezer for a special treat anytime. Maple syrup has the right flavor to make it dynamite.—Pat Bixby, Lake Elmore, Vermont

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Maple Praline Supreme Recipe

Prep: 20 min. + freezing

Yield: 8-10 Servings

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Ingredients

1-1/2 cups chopped pecans or hazelnuts
1/2 cup packed brown sugar
3 tablespoons butter, melted
1 jar (7 ounces) marshmallow creme
1/2 cup maple syrup
2 cups heavy whipping cream, whipped

Directions

In a bowl, combine the nuts, brown sugar and butter. Spread onto a greased baking sheet. Bake at 350° for 12 minutes or until browned. Cool; crumble and set aside.
In a bowl, combine marshmallow creme and syrup until smooth; fold in whipped cream. Place half of the nut mixture in a greased 9-in. x 5-in. loaf pan. Top with marshmallow mixture and remaining nut mixture. Cover and freeze overnight or until firm. Invert onto a serving plate and slice. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 slice) equals 467 calories, 34 g fat (14 g saturated fat), 74 mg cholesterol, 75 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Maple Praline Supreme in Taste of Home February/March 1998, p45