Chocolate Caramel Crispy Cakes

Easily my favourite television channel, Discovery Travel & Living goes to the places I want to go to & shows me the kind of food I want to eat & cook. One among the many great shows on the channel is Nigella Feasts. The absolutely gorgeous Nigella Lawson cooks up some great food and has me eating out of the palm of her hand. One such little sweet delight I tried last evening is an anytime-of-day chocolate snack. Simple and easy to make, these things are delicious.

What you need:

• 8 to 10 Mars bars
  
• Half cup cooking butter (unsalted)
  
• 1 half bag of plain Kellogs cornflakes
  
• 1 bag of plain, unsalted cashews (diced) or unsalted peanuts

The How:

• Heat a large pot for a couple of minutes and add in the unsalted butter
• As the butter begins to melt, begin to break your Mars bars into smaller than bite size bits and toss them into the pot, stirring the chocolate into the butter (make sure you're not tossing the chocolate in straight from the refrigerator because you'll be stirring all day waiting for it to melt)
• Continue this process of stirring in the chocolate while ensuring it melts with the pot on fairly low flame
• Once all your chocolate is in and is turning into a nice, gooey mix increase the flame slightly and keep stirring to make the mix as smooth as possible
• The chocolate should now be a nice, thick batter. Allow it to cool for a few minutes and add the half bag of cornflakes and nuts of your choice into the mix
• Stir well and ensure the cornflakes & nuts are mixed into all parts of the chocolate
  
• Divide the now thicker mix into small roundish portions into little paper cup cake holders or if you don't have those, shape them into rough roundish shapes with your hand and place them individually on a tray of cooking foil
  
• Allow these to cool in your freezer for around 3 hours or so and you have a delicious, gooey, crunchy tray of chocolate caramel crispy cakes! Ummm!