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-safe 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.
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
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
Serving size: 6 chocolate caramel rice crisps (entire recipe)WW Points: 7Check the WW Points for this recipe and track it in the WW app.
(You must be logged into WW on a smartphone or tablet.Old WW Points: 4 PointsPlusI 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.
