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
