Chocolate Crispy Caramel Slice
Chocolate Crispy Caramel Slice
Ingredients
For the Crispy Chocolate Layers
- 1 1/2 cups milk chocolate chips
- 1/4 cup unsalted butter
- 4 cups crispy rice cereal
For the Caramel Filling
- 1 cup dulce de leche
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
- 1
Prepare the bottom crispy chocolate layer: In a microwave-safe bowl, combine 3/4 cup of milk chocolate chips and 2 tablespoons of unsalted butter. Microwave in 30-second intervals, stirring after each, until melted and smooth. Be careful not to overheat.
⏱️ 2 min
- 2
Add 2 cups of crispy rice cereal to the melted chocolate mixture. Stir gently until the cereal is evenly coated. Press this mixture firmly and evenly into the bottom of an 8-inch round pie or tart pan. Use the back of a spoon or your fingers to create a compact layer. Place in the refrigerator to chill while preparing the filling.
⏱️ 5 min
- 3
Prepare the caramel filling: In a medium bowl, beat the softened cream cheese until smooth. Add the dulce de leche, powdered sugar, and vanilla extract. Beat until well combined and creamy.
⏱️ 5 min
- 4
In a separate small bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the dulce de leche mixture until just combined. Do not overmix.
⏱️ 3 min
- 5
Spread the caramel filling evenly over the chilled crispy chocolate base in the pie pan. Return the pan to the refrigerator to chill for at least 30 minutes to allow the filling to set slightly.
⏱️ 5 min
- 6
Prepare the top crispy chocolate layer: In a clean microwave-safe bowl, combine the remaining 3/4 cup of milk chocolate chips and 2 tablespoons of unsalted butter. Microwave in 30-second intervals, stirring after each, until melted and smooth.
⏱️ 2 min
- 7
Add the remaining 2 cups of crispy rice cereal to the melted chocolate mixture. Stir gently until the cereal is evenly coated. Carefully spoon and spread this mixture over the set caramel filling. Gently press down to ensure it adheres.
⏱️ 5 min
- 8
Chill the Chocolate Crispy Caramel Slice: Cover the pie pan loosely with plastic wrap and refrigerate for at least 1 1/2 hours, or until completely firm. This will make it easier to slice.
⏱️ 90 min
- 9
To serve, remove from the refrigerator. If desired, melt a small amount of extra chocolate and drizzle or spread a thin layer on top before slicing. Use a sharp knife to cut into slices. Serve chilled or at room temperature.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Crispy Caramel Slice
Ingredients
For the Crispy Chocolate Layers
- 1 1/2 cups milk chocolate chips
- 1/4 cup unsalted butter
- 4 cups crispy rice cereal
For the Caramel Filling
- 1 cup dulce de leche
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
- 1
Prepare the bottom crispy chocolate layer: In a microwave-safe bowl, combine 3/4 cup of milk chocolate chips and 2 tablespoons of unsalted butter. Microwave in 30-second intervals, stirring after each, until melted and smooth. Be careful not to overheat.
⏱️ 2 min - 2
Add 2 cups of crispy rice cereal to the melted chocolate mixture. Stir gently until the cereal is evenly coated. Press this mixture firmly and evenly into the bottom of an 8-inch round pie or tart pan. Use the back of a spoon or your fingers to create a compact layer. Place in the refrigerator to chill while preparing the filling.
⏱️ 5 min - 3
Prepare the caramel filling: In a medium bowl, beat the softened cream cheese until smooth. Add the dulce de leche, powdered sugar, and vanilla extract. Beat until well combined and creamy.
⏱️ 5 min - 4
In a separate small bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the dulce de leche mixture until just combined. Do not overmix.
⏱️ 3 min - 5
Spread the caramel filling evenly over the chilled crispy chocolate base in the pie pan. Return the pan to the refrigerator to chill for at least 30 minutes to allow the filling to set slightly.
⏱️ 5 min - 6
Prepare the top crispy chocolate layer: In a clean microwave-safe bowl, combine the remaining 3/4 cup of milk chocolate chips and 2 tablespoons of unsalted butter. Microwave in 30-second intervals, stirring after each, until melted and smooth.
⏱️ 2 min - 7
Add the remaining 2 cups of crispy rice cereal to the melted chocolate mixture. Stir gently until the cereal is evenly coated. Carefully spoon and spread this mixture over the set caramel filling. Gently press down to ensure it adheres.
⏱️ 5 min - 8
Chill the Chocolate Crispy Caramel Slice: Cover the pie pan loosely with plastic wrap and refrigerate for at least 1 1/2 hours, or until completely firm. This will make it easier to slice.
⏱️ 90 min - 9
To serve, remove from the refrigerator. If desired, melt a small amount of extra chocolate and drizzle or spread a thin layer on top before slicing. Use a sharp knife to cut into slices. Serve chilled or at room temperature.
⏱️ 3 min