Chocolate Caramel Crispy Cakes
Indulge your sweet tooth with these irresistible Chocolate Caramel Crispy Cakes—an easy no-bake treat perfect for satisfying cravings or impressing guests. Featuring crunchy rice cereal coated in a rich, golden caramel made from butter, sugar, and golden syrup, these treats are topped with a luscious layer of melted milk and dark chocolate for a deliciously decadent finish. Ready in just 30 minutes and suitable for both individual cupcake-style servings or sliced squares, this versatile recipe is ideal for parties, dessert buffets, or simply a quick homemade snack. With its indulgent combination of creamy caramel, crisp texture, and silky chocolate, these crispy cakes are guaranteed to be a crowd-pleaser every time.
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Ingredients
- 100 grams Rice cereal
- 100 grams Granulated sugar
- 100 grams Unsalted butter
- 4 tablespoons Golden syrup or light corn syrup
- 200 grams Milk chocolate
- 50 grams Dark chocolate
Directions
Step 1
Line a 12-cup muffin tin with paper cupcake liners, or grease a 9x9-inch baking dish and line it with parchment paper for easy removal.
Step 2
In a medium saucepan over low heat, combine the granulated sugar, unsalted butter, and golden syrup. Stir continuously until the mixture is melted and smooth.
Step 3
Increase the heat to medium and allow the mixture to gently bubble for 2-3 minutes, stirring constantly to prevent burning. The mixture should turn a golden caramel color.
Step 4
Remove the saucepan from heat and immediately stir in the rice cereal. Mix gently but thoroughly until the cereal is evenly coated with the caramel mixture.
Step 5
Scoop the mixture into the prepared cupcake liners, pressing gently to compact, or spread evenly into the prepared baking dish and press down with the back of a spoon.
Step 6
Melt the milk chocolate and dark chocolate together in a heatproof bowl using either a microwave (in 20-second intervals, stirring in between) or a double boiler on the stovetop.
Step 7
Pour the melted chocolate over the top of the crispy mixture, spreading it evenly with a spoon or spatula.
Step 8
Let the cakes cool and set at room temperature for 1-2 hours, or place them in the refrigerator for about 30 minutes if you're in a hurry.
Step 9
If using a baking dish, remove the entire slab by lifting it out with the parchment paper and cut into squares or rectangles. If using cupcake liners, simply serve as-is.
Step 10
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (630g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3141.4 |
| Total Fat 165.7g | 0% |
| Saturated Fat 95.8g | 0% |
| Cholesterol 271.0mg | 0% |
| Sodium 857.4mg | 0% |
| Total Carbohydrate 405.7g | 0% |
| Dietary Fiber 13.7g | 0% |
| Total Sugars 303.9g | |
| Protein 26.3g | 0% |
| Vitamin D 137.3IU | 0% |
| Calcium 431.2mg | 0% |
| Iron 70.7mg | 0% |
| Potassium 1451.5mg | 0% |
Source of Calories