Rice Cake with Dulce de Leche and Dark Chocolate
Rice Cake with Dulce de Leche and Dark Chocolate

Plain, store-bought rice cakes get a major upgrade with dulce de leche and dark chocolate. It’s a heavenly treat that requires no baking skills.

Want your craving for something salty, sweet, and crisp? This quick and easy no-bake dessert packs a punch! Top a crunchy rice cake with dulce de leche and dip it in melted dark chocolate. A hearty sprinkling of flaky sea salt takes it to new heights. This reminds me of my favorite caramel and cookie candy bar, Twix!

This trendy treat originated in the kitchen of Ambitious Kitchen’s Monique Volz and has become a social media sensation. Viewers, like me, have since shared her unique take on her classic peanut butter and chocolate combo. Regardless of the spin, it’s five-star reviews across the board, as is this recipe!

Dulce de leche is a sweet and creamy caramel-like sauce from Latin America. Unlike caramel, it’s not made by caramelizing sugar, but by slowly boiling 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 touch of funky flavor. Both are widely available at grocery stores, but you can also make your own by simmering a can of sweetened condensed milk in your slow cooker for a few hours. If you can, buy a brand that only uses milk and sugar. Two popular brands are Eagle Brand and La Lechera by Nestlé.

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 the easiest to use, but if you’re using candy bars, chop them up into small pieces so they melt quickly and evenly.

The quickest (and easiest!) way to melt chocolate is in the microwave. Make 30-second increments, stirring well after each time, until the chocolate is completely melted. Add coconut oil to thin the chocolate for easier dipping. It also creates a “magic shell” that freezes solid.

Alternatively, you can melt the chocolate in a bowl set over a pot of simmering water—this is called a double boiler. Don’t let the boiling water touch the bottom of the bowl or get into the chocolate. It will grab or burn the chocolate.

Here’s how to make it your own

I took a viral idea and made it my own. You can also. 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, semisweet, milk, or even white chocolate.

The best treats are so easy to make

  • Chocolate covered pretzels
  • Christmas cracker candy
  • peppermint bark
  • Classic blondies
  • Chocolate Hazelnut Mazo Toffee

Rice cake with dulce de leche and dark chocolate

preparation time
10 mins

cooking time
1 min

total time
11 minutes

4 servings

4 rice cakes


  • 4 simply unsalted rice cake

  • 1/2 Cup bought in store dulce de leche

  • 1/4 teaspoon flaky sea-saltplus more for garnish

  • 1/2 Cup dark chocolate chips

  • 1 tablespoon coconut oil (of any kind)


  1. Layer rice cakes:

    Line a small baking sheet with parchment or wax paper. Spread about 2 tablespoons of dulce de leche on each rice cake, leaving a 1/4-inch border around the outside edges. Place them on the baking sheet and sprinkle each with a small pinch of salt.

    Simple tip!

    Is your dulce de leche very runny? Place the rice cakes in the freezer while you melt the chocolate to firm it up a bit.

  2. Melt chocolate:

    Place the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second increments, stirring after each time, until completely melted.

  3. Dip rice cake:

    Dip each rice cake (only the side with the dulce de leche) in the melted chocolate. Place them back on the baking sheet and sprinkle with more salt if you like.

  4. Freeze:

    Place the rice cakes in the freezer for about 10 minutes until the chocolate hardens. Turn it off immediately!

    These treats are best eaten during the day, but you can make them extra and freeze them for your future happy self! Just wrap them tightly in plastic wrap and stack in a freezer safe bag in the freezer for up to 1 week.

    loved the recipe? Let’s star down!

nutritional information (per serving)
535 calories
25g Fat
73g carbohydrates
6g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!