A while back, I picked up this little book called Cupcakes in the bargain section of the bookstore. It was the pictures in the book that really drew me to the cash register. Each brief cupcake recipe came with a beautiful picture of the finished product and as a bonus, there were some neat decorating tips in there as well. It's lovely to look at even if I don't intend to make many of the recipes. But I did tag a couple of ideas for the future. One thing that I found cute was a recipe for "no-bake chocolate cakes." It's really just a candy bar dressed up a bit. I thought it would be a great little treat for Halloween when we all feel a little less guilty about consuming candy in general. So here it is.
Milky Way bars (milk chocolate, nougat, caramel) are the basis for these little chocolate candy cakes. Chop the bars up and melt them with a bit of butter and stir in crispy rice cereal. The little "cakes" get topped with some milk chocolate and decorated with a little piece of the candy bar if you like. I had intended these little treats for kids but I took a bite and found it hard to stop. I'd forgotten how good crispy rice cereal tastes! Man, it's good with chocolate. I guess it's no wonder I like them so much since I love Nestlé's Crunch...it's been too long since I had one of those.
As much as our tastes may change as we grow older, I think convenience store candy bars have a special little place in our hearts for nostalgia's sake. I have fond memories of how much I loved Caramellos and Symphony bars as a kid. And of course there are M&M's and Nestlé's Crunch - old time favorites that I still enjoy today. When I had my first full-time job out of college, I used to stash one or two candy bars (I think Nestlé's Crunch and Mars bars - the ones with almonds) in my bag all the time. The hours were long and we were often traveling. Heaven forbid I show signs of weakness by being hungry so I would sneak off to some corner and wolf down a candy bar when I had the chance. Not very nutritional but those things were lifesavers for me then.
Of course, our 6-year old loved these. It was funny because he asked me "mommy, where did you get the recipe?" and asked me to show him. I think these are a fun little Halloween treat or just fun to make if you feel like playing with some candy. I was also thinking these would be great made in an 8x8 or 9x9 inch square pan and cut into bars.
These chocolate candy "cakes" are very easy to do but it can get a little messy since we're dealing with melted chocolate and cupcake liners and such.
You'll need Milky Way bars, butter, crispy rice cereal, and melted milk chocolate (recipe follows at the end).
Start by chopping up some Milky Way bars and melting them with a bit of butter. Stir over a low heat until melted and relatively smooth.
Add the crispy rice cereal and stir it in. Be warned that rice cereal could start flying around and out of the pan.
Press this firmly into cupcake liners set in their tin. You can make regular or mini sizes.
Spoon a little melted milk chocolate over the top.
Top each with a small slice of Milky Way chocolate bar to let people know what they're eating. Or you could sprinkle some extra rice crispy cereal over the top.
Pop them in the refrigerator for about 20-30 minutes until set (they set very quickly). If the weather is very cool, it could just sit out to set.
These are tasty little things, much better than I anticipated. If you bite into one, you are likely to finish it so it might be wise to stick with mini ones.
Happy upcoming Halloween!
Recipe:
Chocolate candy "cakes"
Adapted from the book, cupcakes
- Makes 12 standard size "cakes" -
5 Milky Way candy bars
4 tablespoons butter
3 1/2 cups crispy rice cereal
7 ounces milk chocolate, melted
Line a standard muffin tin with 12 liners.
Chop 4 Milky Way bars coarsely. Slice the remaining bar into 12 pieces for decorating the tops of the finished "cakes".
Place chopped bars and butter into a pan over low heat. Stir until the mixture is melted and relatively smooth. Turn off the flame, add rice cereal and stir together until evenly mixed.
Press the mixture firmly into the 12 cupcake liners. Spread melted milk chocolate over the top and place a piece of the sliced Milky Way bars on each. Refrigerate the "cakes" for about 20-30 minutes until set. If the weather is very cool, you could leave the "cakes" out at room temperature to set.
These chocolate candy "cakes" are very easy to do but it can get a little messy since we're dealing with melted chocolate and cupcake liners and such.
You'll need Milky Way bars, butter, crispy rice cereal, and melted milk chocolate (recipe follows at the end).
Recipe:
Chocolate candy "cakes"
Adapted from the book, cupcakes
- Makes 12 standard size "cakes" -
5 Milky Way candy bars
4 tablespoons butter
3 1/2 cups crispy rice cereal
7 ounces milk chocolate, melted
Line a standard muffin tin with 12 liners.
Chop 4 Milky Way bars coarsely. Slice the remaining bar into 12 pieces for decorating the tops of the finished "cakes".
Place chopped bars and butter into a pan over low heat. Stir until the mixture is melted and relatively smooth. Turn off the flame, add rice cereal and stir together until evenly mixed.
Press the mixture firmly into the 12 cupcake liners. Spread melted milk chocolate over the top and place a piece of the sliced Milky Way bars on each. Refrigerate the "cakes" for about 20-30 minutes until set. If the weather is very cool, you could leave the "cakes" out at room temperature to set.
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