Makes 6 cupcakes
Peanut Caramel Rice Crispy Cakes
Classic chocolate easter rice crispy cakes, with a nice hit of rich Peanut Caramel. They're super easy and really tasty. A perfect treat to make for easter. The addition of Peanut Caramel and butter makes the mixture slightly softer than the average rice crispy cake, and easier to scoff!
You'll need 6 - 8 paper muffin cups for this recipe.
Peanut Caramel Rice Crispy Cakes Recipe
Ingredients
- 150 g dark chocolate, broken into pieces
- 100 g unsalted butter
- 75 g peanut caramel
- 100 g rice crispies
- 100 g mini eggs
- 1 handful roasted peanuts
Method
- Place the chocolate and peanut caramel in a metal bowl. Cut the butter into small-ish pieces and add to the bowl, then place it over a pan of simmering water. Stir until melted.
- Put the rice crispies into another larger bowl and add the chocolate mixture. Stir until thoroughly mixed, then transfer to the muffin cups.
- Whilst the rice crispies are still warm, before the chocolate has firmed up, decorate them with 3 - 4 mini eggs each and a scattering of roasted peanuts. Allow to cool for 30 mins before eating.
