Wednesday, January 14, 2009

Chocolate Caramel Crispy Cakes

Cook Time: 10 min
Level: Easy
Yield: approximately 40


* 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


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

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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