Chocolate and caramel 'bug' cakes recipe

  • Serves 16
  • 15mins to prepare and 15-20mins to cook, plus 15mins to cool
  • 362 calories / serving
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Preheat the oven to gas 4, 180ºC, 350ºF.

Cream together the butter and sugar. Add the eggs, chocolate chips and flour and mix well together.

Line 1-2 deep cake/muffin tins with paper cases. Spoon large spoonfuls of the mixture into cake cases. Bake for 15-20 minutes or until the cakes are risen, springy and golden.

To make topping

Place the caramels and cream in a small bowl together. Place in the microwave and heat for about 30 seconds until starting to melt. Stir well together to combine into a creamy melted sauce. Place a teaspoon full of the cooled topping onto each cooled cake and roughly smooth over the top of the cake to cover.

To make ‘Buzzing Pecans’

Take each pecan, use halved glace cherries as eyes and taking each orange segment cut in half lengthways and use as wings! Top each cake with a ‘buzzing pecan’

See all Halloween recipes

  • Ingredients

  • 175g(6oz) soft butter
  • 175g soft light brown sugar
  • 3 eggs
  • 75g chocolate chips
  • 175g (6oz) self raising flour
  • For the topping

  • 100g (3½oz) Tesco soft caramels
  • 5tbsp double cream
  • For the buzzing pecans

  • pecan nuts
  • glace cherries for decoration
  • 2 clementines or mandarins for wings
  • Energy 1510kj 362kcal 18%
  • Fat 25g 36%
  • Saturates 9g 45%
  • Sugars 22g 25%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 31.6g Protein 4.7g Fibre 1.8g


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