Chocolate Caramel Crispy Cakes Recipes

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CHOCOLATE RICE KRISPIE CAKES



Chocolate Rice Krispie cakes image

Make a kids' classic with these chocolate Rice Krispie cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Time 20m

Yield Makes 9

Number Of Ingredients 7

100g milk chocolate, broken up
50g dark chocolate, broken up
100g butter
4 tbsp golden syrup
100g rice pops (we used Rice Krispies)
50g milk chocolate, melted
sprinkles, mini marshmallows, nuts, Smarties, dried fruit or white chocolate buttons

Steps:

  • Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
  • Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
  • Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.

Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

CHOCOLATE CARAMEL CRISPY CAKES



Chocolate Caramel Crispy Cakes image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h25m

Yield approximately 40

Number Of Ingredients 4

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

Steps:

  • 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.

CHOCOLATE CARAMEL CRISPY CAKES



Chocolate Caramel Crispy Cakes image

A yummy, chocolaty take on the classic "cereal treat", courtesy of the wonderful Nigella Lawson. You can substitute for whichever candy bar and cereal you prefer. Enjoy! Prep time includes time to chill the bars after making.

Provided by periwinklejenn

Categories     Dessert

Time 1h10m

Yield 40 treats, 40 serving(s)

Number Of Ingredients 3

4 (2 ounce) chocolate candy bars (2 oz. bars, recommended Milky Way)
1/4 cup unsalted butter
2 1/2 cups corn flakes (or other preferred cereal)

Steps:

  • 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 stir them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
  • Fill the mini muffin papers (about 40) with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.

Nutrition Facts : Calories 46.8, Fat 2.8, SaturatedFat 1.5, Cholesterol 4.3, Sodium 17.3, Carbohydrate 4.9, Fiber 0.2, Sugar 3.1, Protein 0.6

CHOCOLATE CARAMEL CAKE



Chocolate Caramel Cake image

Make and share this Chocolate Caramel Cake recipe from Food.com.

Provided by Summer Breeze

Categories     Dessert

Time 50m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/2 cup sweetened condensed milk
3/4 cup caramel ice cream topping
3 (1 1/2 ounce) chocolate-covered english toffee bars, coarsely chopped
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Bake cake according to package directions for a 9x13 inch pan and cool on a wire rack for 5 minutes.
  • Make slits across the top of the cake, making sure not to go through to the bottom.
  • In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.
  • Slowly pour over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
  • Let cake cool in pan completely.
  • Top each slice with whipped topping, more chocolate toffee bar chunks, and swirls of carmel topping, if desired.
  • Refrigerate and serve right from the pan!

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