Chocolate Caramel Crispy Cakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 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
Instructions
- 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.
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