Halloween Crispy cakes
How to make Halloween Chocolate Crispy cakes, easy step by step instructions.
Ingredients
Method
- 80g / 3oz Corn flakes
- 40g / 2oz Rice Crispies
- 30g / 1oz Mini marshmallows
- 200g / 7oz Milk chocolate
- Various spooky sweets of your choice
- Break the chocolate into small pieces and place in a bowl, Microwave on medium power first for 1 minute, then for 20 seconds and then 10 second intervals until the chocolate has melted, target temperature is 32°C / 90°F.
- Once melted gently mix in the corn flakes, rice crispies and mini marshmallows.
- Place the 12 paper cake cases in a 12 cup muffin tin and fill each one with the mixture.
- Decorate with your spooky sweets whichever way like.
- Place the tray in the refrigerator for 30 minutes until the chocolate has set.
Equipment & products used in my kitchen
