Chocolate Caramel Crispy Cakes

Total Time:
1 hr 25 min
Prep:
15 min
Inactive:
1 hr
Cook:
10 min

Yield:
approximately 40
Level:
Easy

Ingredients
  • 4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way)
  • 1/2 stick unsalted butter
  • 2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes)
  • Special equipment: approximately 40 mini muffin papers
Directions
  • Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.

  • Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.


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    This recipe is featured in:

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