Chewy, gooey, and irresistibly sweet—these Caramel Rice Crispy Treats take a classic childhood favorite and give it a decadent twist. With rich homemade caramel made from coconut milk or cream, and the option to drizzle with chocolate, these treats are perfect for parties, lunchboxes, or whenever I want something nostalgic yet indulgent. They’re also a no-bake wonder, which means I can whip them up without turning on the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup coconut milk or heavy cream
1/2 cup brown sugar or coconut sugar
1/4 cup coconut oil or butter
1/4 tsp salt
1 1/2 tsp pure vanilla extract
4 cups crisp rice cereal (gluten-free if needed)
Optional: melted chocolate for drizzling
Directions
I start by lining an 8-inch square pan with parchment paper for easy removal later.
In a medium saucepan, I combine coconut milk, brown sugar, coconut oil, and salt.
I bring this mixture to a gentle boil over medium heat, stirring frequently.
Then, I reduce the heat and let it simmer for about 15 minutes, stirring occasionally, until it thickens slightly into a rich caramel.
I remove it from the heat and stir in the vanilla extract.
In a large mixing bowl, I pour the caramel over the crisp rice cereal and stir until everything is well-coated.
I press the mixture firmly into the prepared pan using a spatula or clean hands.
I let it cool at room temperature or refrigerate until it’s fully set.
Once set, I cut it into squares and, if I’m feeling fancy, drizzle with melted chocolate.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 12 bars
Calories per serving: Approximately 180 kcal
Variations
I love how flexible this recipe is. I can substitute the coconut milk with heavy cream for a richer taste, or go fully dairy-free with coconut oil. For a fun twist, I sometimes mix in a handful of mini chocolate chips, shredded coconut, or chopped nuts before pressing the mixture into the pan. If I’m serving these at a holiday party, I might even top them with crushed peppermint or a sprinkle of sea salt for extra flair.
Storage/Reheating
I store these bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If I refrigerate them, I like to let them sit out for 10–15 minutes before eating so they soften up a bit. These treats don’t need reheating, but they do freeze well. I wrap them individually and freeze for up to 1 month—perfect for packing a quick snack later on.
FAQs
How do I make sure the caramel doesn’t burn?
I keep the heat at medium when bringing it to a boil and reduce it once it starts to thicken. Stirring frequently and watching it closely helps prevent burning.
Can I use store-bought caramel instead?
Yes, but I prefer homemade—it gives a richer, more natural flavor and lets me control the ingredients for dietary preferences.
What’s the best way to press the mixture into the pan?
I use a spatula or lightly oiled hands to press the mixture evenly and firmly into the pan. This ensures the bars hold together well once they set.
Are these treats vegan?
They can be! I use coconut milk and coconut oil to keep them vegan. Just make sure the crisp rice cereal is also vegan-friendly.
Can I double the recipe?
Absolutely. I double the ingredients and use a 9×13-inch pan instead. It works perfectly and yields more bars for sharing.
Conclusion
These Caramel Rice Crispy Treats are my go-to when I want something sweet, satisfying, and simple to make. Whether I need a quick dessert, a lunchbox snack, or a party-ready treat, they always deliver. With their rich caramel flavor and crispy texture, they’re a delightful twist on a classic—and once I make them, they never last long.
Recipe:
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Caramel Rice Crispy Treats
- Total Time: 25 minutes
- Yield: 12 bars
- Diet: Vegan
Description
Chewy, gooey, and sweet Caramel Rice Crispy Treats made with homemade coconut milk caramel. A no-bake dessert that’s easy to make, vegan-friendly, and perfect for parties or lunchboxes.
Ingredients
1/2 cup coconut milk or heavy cream
1/2 cup brown sugar or coconut sugar
1/4 cup coconut oil or butter
1/4 tsp salt
1 1/2 tsp pure vanilla extract
4 cups crisp rice cereal (gluten-free if needed)
Optional: melted chocolate for drizzling
Instructions
- Line an 8-inch square pan with parchment paper.
- In a medium saucepan, combine coconut milk, brown sugar, coconut oil, and salt.
- Bring to a gentle boil over medium heat, stirring frequently.
- Reduce heat and simmer for about 15 minutes, stirring occasionally, until the mixture thickens into a caramel.
- Remove from heat and stir in vanilla extract.
- In a large bowl, pour the caramel over the crisp rice cereal and mix until well-coated.
- Press the mixture firmly into the prepared pan using a spatula or clean hands.
- Let cool at room temperature or refrigerate until fully set.
- Once set, cut into squares and drizzle with melted chocolate if desired.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Let refrigerated treats sit out for 10–15 minutes before serving for better texture.
Wrap and freeze individually for up to 1 month.
For a fun twist, add chocolate chips, shredded coconut, or chopped nuts before pressing into the pan.
Top with crushed peppermint or sea salt for a festive variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
