Photo: Chocolate Caramel Crispy Cakes Recipe
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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By IslandMeg
Modesto, CA
on May 11, 2012
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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! :-
By egglestonc
Binghamton, NY
on October 27, 2011
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Made these with Milky Way Bars and Rice Krispies and they came out fantastic!!!!
By cupcake absolute
Near Yorktown,VA.
on July 29, 2011
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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...
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