Caramelized Crispy Chocolate Candy

Dec 8th

I’ve said this before but I dislike super “involved” recipes or meal plans. I just saw a triple chocolate mousse cake that, while beautiful, was essentially three separate desserts eaten as one. I mean, I love food and it’s my passion, but I got things to do! These caramelized crispies were a GARNISH for a tart that would probably take four days to make; crispy chocolate candy is all I need – you can keep your tart. 

A VERY short ingredient list but if I were to label this I’d call it “intermediate”. It’s not hard, per se, but if you mess up the caramelization process you won’t have delicious caramel-y crispies you’ll have sugar-coated crispies (which isn’t exactly the worst thing, either).

This was a bit of experimental cooking for me as making candy is something I have no interest in. You didn’t need a thermometer, though, and if you can proceed with faith you will succeed your first time, no problem. The caramelization process of the crispies works like this: crispies get coated in sugar-water, water evaporates and sugar starts to burn (burnt sugar is what caramel is), burnt sugar coats crispies – voila. You’re left with something surprising; a super crunchy, deeply flavored bit of goodness. Cover that in dark chocolate and forget about it. We ate the whole batch in one afternoon (I snacked moderately, my husband snacked ferociously and with wild abandon).

Caramelized Crispy Chocolate Candy

Makes about 4 c. worth

2/3 c. sugar

1/4 c. water

4 c. crisped rice cereal

1/2 c. bittersweet chocolate chips

1. Add sugar and water to a medium saucepan. Bring to a boil and reduce to simmer – let bubble about 2 minutes or until sugar is dissolved.

2. Add crispies and stir to coat in liquid. Increase heat to medium and stir frequently – about 5 minutes. Cereal will look dry and pale. Continue to stir until sugar begins to caramelize and then stir until cereal is coated in deeply colored caramel. The whole process could take up to 15 minutes, depending on your heat).



3. Remove from heat and spread onto silpat liner or parchment paper. Let cool.


4. Microwave chocolate in a small glass bowl on reduced power, stirring every 30 seconds, until smoothly melted. Drizzle over caramelized crispies. Let cool until hardened.


5. Break candy into pieces and store at room temperature.


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