Homemade Caramel Rice Cakes
Crispy homemade caramel rice cakes coated in rich buttery caramel. A quick, sweet snack that's perfect for dessert, parties, or everyday treats.
Equipment
- Saucepan, wooden spoon, spatula, parchment paper, baking tray, measuring cups and spoons
Ingredients
- 8 plain rice cakes mini or regular
- 2 tablespoons butter
- ½ cup brown sugar
- ¼ cup heavy whipping cream
- 2 tablespoons corn syrup
Instructions
- Melt the butter in a saucepan over medium heat.
- Stir in the brown sugar and corn syrup until fully combined.
- Slowly add the heavy whipping cream while stirring constantly.
- Cook for about 7 minutes until the caramel becomes thick and smooth.
- Dip each rice cake into the warm caramel, coating evenly.
- Place the coated rice cakes on a parchment-lined tray.
- Allow the caramel to cool and harden completely.
- Add optional toppings before serving if desired.
Notes
- Use plain, unsalted rice cakes for the best balance of sweetness.
- Cook the caramel over medium heat and stir constantly to prevent burning.
- Do not overcook the caramel, as it will continue to firm up while cooling.
- Line your tray with parchment paper to prevent sticking.
- Allow the caramel rice cakes to cool completely before serving for the perfect crispy texture.
- Sprinkle flaky sea salt over the warm caramel for a delicious salted caramel version.
- Customize with toppings such as melted chocolate, chopped nuts, shredded coconut, crushed cookies, or freeze-dried fruit.
- Store leftovers in an airtight container at room temperature for up to 1 week.
- Avoid refrigerating, as moisture can soften the rice cakes and reduce their crunch.
- For a healthier variation, drizzle lightly with caramel and top with fresh fruit instead of additional candy or chocolate.
