Chocolate Caramel Crispy Cakes

Show: Episode:

Picture of Chocolate Caramel Crispy Cakes Recipe Photo: Chocolate Caramel Crispy Cakes Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 39 Reviews
Total Time:
1 hr 25 min
Prep
15 min
Inactive
1 hr 0 min
Cook
10 min
Yield:
approximately 40
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 39 reviews

  • on May 11, 2012

    Flag

    I changed this recipe a bit but it's gorgeous. Quite delicate and very silky to eat. Easy to make too.

    I used 2 x 4 oz Cadbury Caramello bars but I also made it again to test the butter part and used something similar, so anything with caramel and chocolate would be good.

    I misread the butter part and used ONE stick of butter - aka 1/2 cup. I stirred the caramel/choc/butter with a whisk until it almost was 'gooey' looking. Then threw in the rice crispies and stirred till they were well coated.

    I used 2 cups of rice bubbles or crispies and I got 30 mini cup cakes out of them. I used about a teas per cup, using two teas to get the gooey mix into the cups. So yummy, I got orders for them the first week I made them! :-

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 27, 2011

    Flag

    Made these with Milky Way Bars and Rice Krispies and they came out fantastic!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 29, 2011

    Flag

    This is a simple Recipe with little time involved and Tastes Divine.I have a "cookie" recipe very similar with more steps.Same end results, yet Better Flavours.Good Luck on New Endevours...

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Moist Chocolate Cake Xmas Trees

Moist Chocolate Cake Xmas Trees

Rated 4 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.