Want to satisfy your craving for something salty, sweet, and crunchy? This quick and easy no-bake dessert has it all! Top a crunchy rice cake with dulce de leche and dip it into melted dark chocolate. A hearty sprinkle of flaky sea salt takes it into new heights. This reminds me of my favorite caramel and biscuit chocolate bar, Twix!
This trending treat originated in the kitchen of Monique Volz of Ambitious Kitchen, and has become a social media sensation. Viewers, like me, have since shared their unique spin on her classic peanut butter and chocolate combination. No matter the spin, it’s five-star reviews across the board just like this recipe!
What is Dulce de Leche?
Dulce de Leche is a sweet and creamy caramel-like sauce from Latin America. Unlike caramel, it’s not made by caramelizing sugar, but rather by slowly cooking sweetened milk until it becomes thick and spreadable.
If you love dulce de leche, try cajeta—it’s made with goat’s milk for an extra twist of funky flavor. Both are widely available at grocery stores, but you can also DIY by simmering a can of sweetened condensed milk in your slow cooker for a few hours. If you can, buy a brand that uses just milk and sugar. Two popular brands are Eagle Brand and Nestlé’s La Lechera.
Dark Chocolate is Best
Use a dark chocolate for this recipe—the bitterness helps balance the sweetness of the dulce de leche and complements the sea salt. Chocolate chips are easiest to use, but if using chocolate bars, chop them into small pieces so that they melt quickly and evenly.
The fastest (and easiest!) way to melt chocolate is in the microwave. Do 30-second increments, stirring well after each time, until the chocolate is fully melted. Add coconut oil to help thin the chocolate for easier dipping. It also creates a “magic shell” that freezes solid.
Alternatively, melt the chocolate in a bowl set over a pot of simmering water—it’s called a double boiler. Don’t let the simmering water touch the bottom of the bowl or get into the chocolate. It’ll seize or burn the chocolate.
How to Make It Your Own
I took a viral idea and made these my own. You can too. Have fun with it!
- Top your rice cakes with chopped nuts, seeds, or toasted coconut.
- Experiment with different spreads, like coconut butter, cookie butter, or even tahini.
- Use bittersweet, semi-sweet, milk, or even white chocolate.
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Layer the rice cakes:
Line a small baking sheet with parchment or wax paper. Spread about 2 tablespoons dulce de leche on each rice cake, leaving a 1/4-inch border around the outer edges. Place them on the baking sheet and sprinkle each with a tiny pinch of salt.
Melt the chocolate:
Add the chocolate chips and coconut oil to a small microwave-safe bowl. Microwave in 30-second increments, stirring after each time, until fully melted.
Dip the rice cakes:
Dip each rice cake (only the side with the dulce de leche) in the melted chocolate. Return them onto the baking sheet and sprinkle with more salt, if you’d like.
Pop the rice cakes in the freezer for about 10 minutes, until the chocolate hardens. Scarf it down immediately!
These treats are best eaten the day of, but you can make extra and keep them frozen for your future happy self! Just make sure to wrap them tightly with plastic wrap and stack them in a freezer-safe bag for up to 1 week in the freezer.
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