These 5 ingredient rice crispie millionaires are a fabulous no bake, gluten free recipe. A dulche de leche rice crispy base, crowned with a thick layer of milk and white chocolate – these are SUCH a tasty treat.
These were born out of a random recipe brainwave I had one morning, while thinking up ways to use up a tin of Carnation Caramel (gosh that stuff is GOOD!). And I’m so glad I acted on that brainwave and created these because they are utterly delicious and we’ve loved munching them this week.
They keep really well in the fridge for up to 5 days. Simply store them in a tupperware box or cover with cling film. They’d also been fine at room temperature when the weather is cooler.
What Can I Use Instead of Carnation Caramel?
This is a commonly available ingredient in the UK, but I’m here for you international readers! In Australia, I believe Nestle Top n Fill Caramel is the same thing.
For readers elsewhere, this is a essentially tinned dulche de leche, made from milk and sugar. Hopefully you will have a similar product locally. Do let me know if you have success with a specific brand (and your location), so I can add details here for other readers.
I’ve added butter to the base to help the squares set and I found it worked really nicely, as well as boiling the dulche de leche for a few minutes to thicken it.
Which Rice Crispies Can I Use?
Any gluten free ones should work nicely – rice crispies, rice pops, rice snaps. I used some supermarket own brand ones (Asda free from), but a different variety will be just as good, as long as it’s a specifically gluten free one. Note Kelloggs Rice Krispies (and other main stream varieties) are not gluten free.
Steer clear of puffed rice though (this Kallo variety for example), as these will give you a more foamy than crispy base.
If you aren’t gluten free and have found yourself craving these, standard rice crispies will work perfectly too.
5-Ingredient Rice Crispie Millionaires Recipe
You’ll find the recipe for these rice crispie millionaires below, along with some method photos to help guide you. Any questions while you are making it, please do message me on social media (@myglutenfreeguide) or email me at email@example.com.
If you enjoy these gluten free rice crispie millionaires, please do leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.
Thanks so much! Laura xxx
Gorgeous dulche de leche rice crispy squares crowned with a thick layer of milk and white chocolate. This easy no bake recipe is gluten free and only uses 5 ingredients!
- 80g unsalted butter
- 397g tin Carnation Caramel
- 200g gluten free rice crispies/rice pops
- 300g milk chocolate
- 50g white chocolate
- Add the butter and the Carnational caramel to a medium non-stick saucepan. Place over a medium heat and allow the butter to melt, while occasionally stirring with a wooden spoon. Once melted, bring the caramel to the boil then turn the heat down to a gentle simmer (small bubbles only) and cook for a further 8 minutes.
- Tip the rice crispies into the pan with the caramel and stir until all the rice crispies are well coated with caramel.
- Tin a 20cm square tin or dish with non-stick baking paper (you may also wish to lightly grease the tin to stop the paper sliding around). Tip the caramel rice crispies into the tin and use a fork to press them into an even layer across the base. Cover with cling film and place in the fridge to chill for 30 minutes.
- Once chilled, chop the milk chocolate into small pieces and place in a microwave-safe bowl. Microwave for 30 seconds, leave to sit for a minute then stir. Repeat this once or twice, until the chocolate is melted. Pour the melted milk chocolate over the chilled rice crispie base.
- Chop the white chocolate into small pieces and place in a microwave-safe bowl. Melt per the process in step 4. Then drizzle it over the milk chocolate and then drag and swirl a skewer or fork through the two chocolates to create a marbled effect.
- Cover with cling film and place in the fridge to chill for at least 30 minutes or until the chocolate has just set but is not completely chilled - it's much easier to cut them before the chocolate goes rock solid. Now, remove from the tin and cut into 12 or 16 pieces (depending how big you want the millionaires to be). Then pop them back in the fridge until you want to eat them. They're keep for up to 5 days.
To make a salted caramel variation, add 0.5 tsp Maldon salt flakes to the caramel base, and sprinkle the chocolate layer with a big pinch of salt flakes during cooling.
I hope you enjoy making and eating these rice crispie millionaires! For more gluten free bakes and no bake treats, why not try some of my other recipes too:
Enjoy! Laura xxx