Millionaires Crispy Cakes
This is crispy cakes on another level – they’ll be the first to go at the bake sale and snatched up so fast at birthday parties! Or you can make a load of new friends at work with these gorgeous bites.
For the base and caramel:
Butter
Dark brown soft sugar
Rice cereal
For the topping:
Dark or milk chocolate
You will also need:
20cm (8in) brownie tin, lined with baking parchment
Step 1 of 5
Heat the sugar and butter in a non-stick pan gently, stirring, until melted. Add the condensed milk and bring to a rapid boil, stirring continuously.
Step 2 of 5
Cook the caramel for a minute or so or until the filling has thickened.
Step 3 of 5
Put one third of the caramel into a large bowl and mix in the rice cereal. Press the mixture into the base of the tin and chill until set (about 15 minutes). Reserve the caramel.
Step 4 of 5
Pour the remaining caramel over the base. Cool, then chill until set.
If the caramel is very thick and cool, put it back on a gentle heat until it softens slightly. This will make it easier to pour over the base. For salted caramel sprinkle the top with a few good pinches of flaky sea salt.
Step 5 of 5
Place the chocolate into a bowl and microwave gently in short 10-20 second bursts until melted, stirring occasionally. Once melted, spread over the caramel for the topping, then chill until set.
Remove from the tin and cut into squares – dip your knife in hot water (then dry on kitchen towel) to make it easier to cut through the chocolate.
Keep in an airtight container in the fridge for 5 days.. if indeed it lasts that long!
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Millionaires Crispy Cakes
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Prep: 20 mins
Cook: 20 mins (plus chilling)
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Quite Easy
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SERVES: 16
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Ingredients
For the base and caramel:
Butter
125gDark brown soft sugar
125gRice cereal
100gFor the topping:
Dark or milk chocolate
150gYou will also need:
20cm (8in) brownie tin, lined with baking parchment
-
Method
Step 1 of 5
Heat the sugar and butter in a non-stick pan gently, stirring, until melted. Add the condensed milk and bring to a rapid boil, stirring continuously.
Step 2 of 5
Cook the caramel for a minute or so or until the filling has thickened.
Step 3 of 5
Put one third of the caramel into a large bowl and mix in the rice cereal. Press the mixture into the base of the tin and chill until set (about 15 minutes). Reserve the caramel.
Step 4 of 5
Pour the remaining caramel over the base. Cool, then chill until set.
If the caramel is very thick and cool, put it back on a gentle heat until it softens slightly. This will make it easier to pour over the base. For salted caramel sprinkle the top with a few good pinches of flaky sea salt.
Step 5 of 5
Place the chocolate into a bowl and microwave gently in short 10-20 second bursts until melted, stirring occasionally. Once melted, spread over the caramel for the topping, then chill until set.
Remove from the tin and cut into squares – dip your knife in hot water (then dry on kitchen towel) to make it easier to cut through the chocolate.
Keep in an airtight container in the fridge for 5 days.. if indeed it lasts that long!