No Bake Snickers Crispy Cakes

By Sugar Salt Magic · 45 min

Ingredients

Instructions

1. Grease and line an 8x8 inch tin with baking paper.
2. Put the 3 cups of rice bubbles in a large bowl and set aside.
3. Set aside a handful of the Snickers pieces. Add the rest with the butter and honey to a small saucepan and heat on low, stirring constantly, until melted and the only lumps are the peanuts.
4. Pour the mixture over the rice bubbles, add the reserved ¼ cup of Snickers pieces and mix well.
5. Press the mixture firmly into the prepared tin to make a firm base, then chill in the fridge while you make the caramel.
6. Heat the caramels and cream in a saucepan on low, stirring constantly, until melted and smooth. Pour over the base and chill for at least 1 hour to set.
7. Microwave the chopped milk chocolate in 20-second bursts, stirring well between each, for about 1 minute in total. Do not heat longer or it may burn.
8. Pour the melted chocolate over the cold slice and leave it to set for 1 to 2 hours. Slice and serve, best straight from the fridge.

Summarized from Sugar Salt Magic's video. Watch it for the details.