Caramel Rice Cakes
A sweet and crunchy snack combining the satisfying crunch of rice cakes with a rich, golden caramel drizzle.
Equipment
- 1 small heavy bottomed saucepan - for melting butter and sugar
- 1 Spatula for stirring the caramel mixture
- 1 spoon for drizzling the caramel evenly
- 1 Cooling Rack for cooling the caramel rice cakes
Ingredients
Caramel Mixture:
- 2 tbsp unsalted butter melted
- 1/2 cup brown sugar packed
- Pinch sea salt to enhance flavor
- 1/2 tsp vanilla extract for depth of flavor
Rice Cakes:
- 8 plain rice cakes crisp and plain
Optional Toppings:
- Optional: Chopped nuts for extra crunch
- Optional: Shredded coconut for garnish
- Optional: Cocoa powder for dusting
Instructions
- Melt the butter and brown sugar in the saucepan over medium heat until the mixture thickens slightly. Add a pinch of sea salt and vanilla extract, stirring continuously.2 tbsp unsalted butter, 1/2 cup brown sugar, Pinch sea salt, 1/2 tsp vanilla extract
- Arrange the plain rice cakes evenly on a clean plate.8 plain rice cakes
- Drizzle the warm caramel evenly over each rice cake using a spoon.8 plain rice cakes
- Allow the caramel-coated rice cakes to cool and set on a cooling rack for 5 minutes to achieve a crunchy texture.Optional: Chopped nuts, Optional: Shredded coconut, Optional: Cocoa powder
Notes
For extra crispiness, lightly toast the rice cakes before drizzling with caramel. Experiment with different toppings such as chopped nuts, shredded coconut, or a dusting of cocoa powder. For a vegan version, substitute butter with coconut oil and brown sugar with maple syrup.