I have a nostalgic fondness for chocolate crispy cakes – these, based on the excellent Paul A. Young recipe for salted caramel with milk chocolate, are both deliciously sticky and dangerously light. The salted peanuts rescue them from overbearing sweetness, though feel free to substitute other nuts, or indeed chocolate chips if you’d prefer.
1. Mix together the Rice Krispies and peanuts. Grease a shallow tray roughly 28 x 18cm.
2. Melt the butter and sugar together in a wide pan until they come to a simmer. Simmer gently for 5 minutes, until amber and beginning to smoke, then take off the heat and stir in the cream, followed by the chocolate and a pinch of salt.
3. Once you have a smooth mixture, stir in the Rice Krispies and peanuts until well mixed and spoon into the prepared tray. Smooth the top and leave to set; once cool, refrigerate to help it along.