BANANA CRUNCH CUPS

Ingredients:

Salted Caramel

1	cup	sugar
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM
1/4	cup	DARI CREME CLASSIC
1	tbsp	iodized rock salt

Crunch Topping

1	cup	MAGNOLIA ALL PURPOSE FLOUR
	pinch	iodized fine salt
1/2	cup	brown sugar
3/4cup	cup	DARI CREME CLASSIC, cubed

Filling

6	pc	lakatan bananas, sliced
1/3	cup	unsalted roasted peanuts

Procedure:

For the caramel, cook sugar in a saucepan until melted and golden in color. Add cream and mix well. When mixture becomes smooth, add margarine and salt. Let cool and set aside.
For the topping, combine flour, salt and sugar in a bowl. Add margarine in flour and mix with hands until mixture forms pea size crumbs.
For the filling, in a bowl, combine bananas and peanuts. Mix well. Arrange in ramekins or baking cups.
To assemble, top bananas with prepared caramel and flour mixture. Bake for 10-12 minutes in the oven toaster.

Makes 6-8 servings.

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