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When I’m craving something sweet, crunchy and just a little bit salty, this is the kind of treat I reach for.
These chocolate-dipped caramel rice crisps come together in minutes and hit that sweet-and-crunchy spot without a lot of fuss.
It is one of those simple little “why didn’t I think of that sooner?” recipes—easy enough for everyday, but fun enough to share.
Why I Love These Chocolate Caramel Rice Crisps
- Just a few simple ingredients
- Ready in minutes
- Sweet, crunchy and a little salty; easy portion control
- Great for a quick treat or small dessert
Ingredients and Substitutions
- Mini Caramel Rice Crisps – The base of the recipe. You can also use plain rice cakes or other flavors.
- Chocolate Melting Wafers – Melt smoothly and set well. Dark, milk or white chocolate all work.
- Sprinkles (optional) – Adds a fun touch, especially for sharing or holidays.
Calories and WW Points
According to my calculations, the entire recipe (6 crisps) has about 115 calories and 7 WW Points.
To see your personalized WW Points, track this recipe in WW App!
(You must be logged into WW on a smartphone or tablet.)
Old WW plan: 4 PointsPlus
How to Make Mini Chocolate Caramel Rice Crisps, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Place 6 mini caramel rice crisps on a plate.
Step 3: Add the chocolate melting wafers to a small microwave (affiliate link)-safe bowl. Microwave (affiliate link) at 50% power in 30 second increments, until melted. Be sure to stir chocolate after 30 seconds to see if it’s melted—you can easily burn the chocolate if cooked too long.
Step 4: Carefully dip each crisp in the melted chocolate until coated halfway and then place on plate. Alternatively, spoon a little chocolate over a crisp and spread until lightly covered. Repeat with remaining crisps.
Step 5: Lightly shake sprinkles (if using) over wafers. If you want the chocolate to firm up, you may want to refrigerate for a few minutes.
Variations
- Use chocolate chips instead of melting wafers (add a little oil if needed for smoother consistency)
- Try white or milk chocolate for a different flavor
- Skip sprinkles for a simpler everyday version
If you have made Mini Chocolate Caramel Rice Crisps, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Chocolate-Dipped Caramel Rice Crisps (Easy 3-Ingredient Treat)
Equipment
Ingredients
- 6 Quaker Caramel Rice Crisps
- 6 Ghirardelli Dark Chocolate Melting Wafers
- Optional: sprinkles
Instructions
- Gather and prepare all ingredients.
- Place 6 mini caramel rice crisps on a small plate.
- Add the chocolate melting wafers to a small microwavesafe bowl. Microwave at 50% power in 30 second increments, until melted. Be sure to stir chocolate after 30 seconds to see if it's melted—you can easily burn the chocolate if cooked too long.
- Carefully dip each crisp in the melted chocolate until coated halfway and then place on plate. Alternatively, spoon a little chocolate over a crisp and spread until lightly covered. Repeat with remaining crisps.
- Lightly shake sprinkles (if using) over wafers. If you want the chocolate to firm up, you may want to refrigerate for a few minutes.
Notes
(You must be logged into WW on a smartphone or tablet. Old WW Points: 4 PointsPlus I prefer to use Ghirardelli Melting Chocolate Wafers because they taste great and will firm nicely after melting. I have seen these melting wafers in milk chocolate, dark chocolate and white chocolate—I prefer the dark chocolate. If desired, you could substitute the melting wafers with your favorite chocolate chips. You may want to add a few drops of water to get a good dipping or spreading consistency after melting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Hungry Girl Magazine (affiliate link), Winter 2020 edition
