Caramel chocolate crispie ?>

Caramel chocolate crispie

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I came up with this recipe years ago as an alternative to millionaire shortbread as I don’t personally like the shortbread base on it but love the toffee/caramel part. I’ve used Cadbury’s dairy milk here but I sometimes make it with milky bar or you can have a milk choc base with a white choc topping, it’s lovely however you choose to make it.

Ingredients and recipe as follows –

Ingredients-

4 large cakes Cadbury’s choc

Rice Krispies

8oz butter

8oz granulated sugar

4 dessert spoons syrup

1 tin condensed milk

Method-

Break up two cakes of chocolate into a bowl and put in microwave for a couple mins stopping every 30 seconds and stirring until melted. Add rice crispies (I don’t measure them, I just keep adding them until all the choc is mixed through them evenly)

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Press into baking tray until flat and put into fridge to set while making toffee.

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To make toffee put butter, syrup & condensed milk into pan and melt on a low heat before adding sugar and  bring slowly to the boil stirring all the time and then simmer for 5 minutes still stirring continuously

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Once toffee is ready pour over chilled base and leave to cool.

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Once cooled melt the other 2 cakes of choc and mix rice crispies and add as a topping to the caramel.

Add crushed smarties to top to decorate and leave to set before cutting into small squares

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Louise xxx

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