Maple Praline Supreme

One of my favorite desserts, baking the nuts with the brown sugar and butter makes a crunchy buttery filling, plan ahead this needs to stay in the freezer overnight :)

• Ready In: 15 mins
• Yields: 1 9x5 inch loaf pan

Ingredients

• 1 1⁄2 cups  chopped pecans or 1 1⁄2 cups hazelnuts
• 1⁄2 cup  packed brown sugar
• 3  tablespoons butter, melted
• 1 (7 ounce) jar marshmallow cream
• 1⁄2 cup pure maple syrup
• 2  cups  whipping cream, whipped

Directions

1. Combine nuts, brown sugar and butter until well mixed.
2. Spread onto a greased baking sheet.
3. Bake at 350 degrees for 12 minutes, or until browned; cool, crumble, and set aside.
4. In a bowl, combine marshmallow cream and syrup until smooth; fold in whipped cream.
5. Place half of the nut mixture in a greased 9x5-in loaf pan.
6. Top with marshmallow mixture, and then with remaining nut mixture.
7. Cover, and freeze overnight, or until firm.
8. Remove from freezer when ready to serve.
9. Invert onto a serving plate and slice.