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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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
Pour the melted chocolate over the top of the crispy mixture, spreading it evenly with a spoon or spatula.
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.
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.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 97.8 g | 489% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 399.6 g | 145% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 284.6 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 469 mg | 36% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 1145 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
