Ingrédients pour Peaches Cream Crunch
- Rice Krispies
- 1 cup pecans (optional, for toasting and crust)
- Flaked Coconut
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- Mini Marshmallows
- 1/2 cup milk
- Heavy Cream
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- Water
- 4 cups sliced fresh peaches
- Fresh strawberries (optional, for garnish)
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Comment préparer Peaches Cream Crunch
- **Toast Pecans (Optional):** Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 8-10 minutes, or until fragrant. Let cool completely.
- **Prepare the Crust:** In a medium saucepan over medium heat, combine 1/2 cup (1 stick) butter and 1 cup packed light brown sugar. Bring to a gentle boil, stirring constantly.
- **Combine Dry Ingredients:** In a large bowl, combine 6 cups crushed corn flakes cereal, 1 cup toasted pecans (optional), and 1 cup sweetened shredded coconut.
- **Combine Wet and Dry:** Pour the melted butter and brown sugar mixture over the cereal mixture. Stir until evenly coated.
- **Reserve Crumble:** Set aside 3 cups of the cereal mixture for topping.
- **Press into Pan:** Press the remaining cereal mixture firmly into the bottom of a half sheet pan (18x26 inch) or a 9x13 inch baking dish (for a smaller batch).
- **Blind Bake Crust:** Bake at 350°F (175°C) for 5 minutes. Remove from oven and let cool completely.
- **Make Marshmallow Filling:** In a medium saucepan over low heat, combine 1 cup mini marshmallows and 1/2 cup milk. Stir constantly until marshmallows are melted and smooth. Remove from heat and let cool completely.
- **Whip Cream and Fold:** In a large bowl, beat 2 cups heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Gently fold in the cooled marshmallow mixture.
- **Assemble and Freeze:** Spread the marshmallow cream evenly over the cooled crust. Freeze for at least 4 hours, or until firm.
- **Prepare Peach Topping:** In a medium saucepan over medium heat, combine 1 cup peach juice, 1/2 cup granulated sugar, and 2 tablespoons lemon juice. Bring to a simmer.
- **Thicken Topping:** Whisk in 2 tablespoons cornstarch until smooth. Cook for 3-4 minutes, or until thickened. Stir in 4 cups sliced fresh peaches.
- **Add Topping and Chill:** Remove dessert from freezer. Pour the warm peach topping evenly over the marshmallow cream. Sprinkle with the reserved crumb mixture.
- **Chill and Serve:** Refrigerate for at least 30 minutes before serving. Garnish with fresh strawberries, if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
158g
Fat
61g
Carbs
17g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups Low Protein Desserts Fruit Oven Potluck Dinner Party Fall Holiday Event Kid Friendly Picnic Spring Summer Easter Freezer Dietary Low Sodium Seasonal Independence Day Low In Something Pitted Fruit Peaches Novelty To Go Equipment Number Of Servings
