Creamy chocolate, chewy caramel, and crispy cocoa rice make an irresistible combination.
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INGREDIENTS
¼ cup of butter
200g of sweetened condensed milk
15 caramels
1 cup of chocolate
1/3 cup of Cocoa Crispies cereal
DIRECTIONS
In a small pan over medium heat, add the butter and sweetened condensed milk
Stir until the butter has melted.
Add the caramels and turn the heat to medium low.
Stir this continuously, so the caramels don’t burn.
Insert a candy thermometer and cook until the caramel reaches 242F.
Pour the caramel into some jars and let it come to room temperature.
Once it’s cooled, take some caramel and form it into a small rectangle. Continue until you have as many as you’d like.
Temper the chocolate and mix in the cereal.
Dunk a piece of caramel in the chocolate and coat it completely, then place it on a lined cutting board.
Add some chocolate-covered cereal to the top of the caramel.
Sprinkle some dry crispies as a topping.
Continue this with the rest of the caramels, then leave them to set.
