Chocolate Caramel Crispy Cakes

1. 1

   Break the candy bars into bits and drop them into a saucepan.

2. 2

   Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.