Chocolate Caramel Crispy Cakes

"Quick-n-easy and great for parties!"
 
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photo by la petite chef photo by la petite chef
photo by la petite chef
Ready In:
30mins
Ingredients:
3
Yields:
30 mini muffin papers
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ingredients

  • 4 (2 ounce) chocolate candy bars (recommended -- Mars Bars or Milky Way)
  • 14 cup unsalted butter
  • 2 12 cups crunchy sweetened corn flakes cereal (recommended -- Cornflakes)
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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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RECIPE SUBMITTED BY

Hello! My name is Marielle! I am an Architect-Interior Designer and Foodie. Being half Italian and half French I've always enjoyed the art and passion of cooking... and my Gourmet Mother has led the path for me! Please Check out my site (below) It has a compilation of Homemade recipes and ones I've found on tv or online. It's hard for me to constantly update both sites, so please check me out! la petite chef mixes (thoroughly) humor, food, a dash of disaster and a cup of originality. End result? Fabulous!! Please help yourself and leave comments!! and enjoy! “The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit.” ~Julia Childs
 
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