These bars offer a unique twist on the traditional marshmallow rice treats by adding the luxurious flavor of dulce de leche. The result is a chewy, caramel-infused snack that requires minimal effort and no oven time. They’re perfect for all ages, easy to transport, and come together in under 30 minutes with just a handful of ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crispy rice cereal
Mini marshmallows
Unsalted butter
Dulce de leche (canned or homemade)
Vanilla extract
Pinch of salt (optional)
Additional dulce de leche (for drizzling, optional)
Directions
Line a 9×13-inch baking pan with parchment paper or grease it lightly.
In a large pot, melt the butter over medium-low heat.
Add mini marshmallows and stir until completely melted and smooth.
Stir in the dulce de leche and a pinch of salt, if using. Mix until fully combined and creamy.
Remove from heat and stir in the vanilla extract.
Immediately add the crispy rice cereal and fold until evenly coated.
Press the mixture into the prepared pan using a greased spatula or wax paper. Press gently to avoid compacting too much.
Let cool at room temperature for at least 30 minutes.
Optional: Drizzle with additional warmed dulce de leche before slicing.
Cut into squares and serve.
Servings and timing
This recipe makes about 20 to 24 bars. Prep time: 10 minutes Cool time: 30 minutes Total time: about 40 minutes
Variations
Add chocolate chips: Stir in mini chocolate chips after mixing in the cereal for a chocolatey touch.
Sprinkle with sea salt: A light sprinkle of flaky salt on top enhances the caramel flavor.
Use flavored cereal: Try vanilla or chocolate-flavored rice cereal for a fun twist.
Top with white chocolate drizzle: Melted white chocolate pairs beautifully with dulce de leche.
Add crushed cookies: Mix in chopped vanilla wafers or graham crackers for extra crunch and flavor.
Storage/Reheating
Store bars in an airtight container at room temperature for up to 4 days. To keep them longer, refrigerate for up to a week, but let them sit at room temperature before serving for best texture. Freezing is not recommended as it can affect the crispiness of the cereal. No reheating is needed—these bars are best enjoyed as-is.
FAQs
What is dulce de leche?
Dulce de leche is a sweet, thick caramel-like sauce made from slowly heating sweetened milk. It’s rich, creamy, and used widely in Latin American desserts.
Can I make my own dulce de leche?
Yes, you can simmer a can of sweetened condensed milk or bake it in the oven to make homemade dulce de leche.
Can I use large marshmallows instead of mini?
Yes, just chop them up or allow extra melting time. About 10 oz of large marshmallows equals 5 cups of minis.
How do I keep the bars from sticking to the pan?
Line the pan with parchment paper or lightly grease it with butter or spray to ensure easy removal.
Can I double the recipe?
Yes, double all ingredients and use a larger pan or two 9×13 pans. Adjust pressing and cooling time accordingly.
Can I add nuts to the recipe?
Absolutely—chopped pecans or almonds add a nice crunch and pair well with dulce de leche.
Are these bars gluten-free?
Yes, as long as you use a gluten-free crispy rice cereal, the recipe is naturally gluten-free.
Can I make this dairy-free?
Use dairy-free butter, marshmallows, and a dairy-free dulce de leche alternative. The texture may vary slightly.
Can I microwave the mixture instead of stovetop?
Yes, melt the butter and marshmallows in a large microwave-safe bowl in 30-second intervals, then stir in the dulce de leche and continue as usual.
How firm should the bars be?
They should hold their shape but remain soft and chewy. Don’t press too hard into the pan to keep them from becoming dense.
Conclusion
Leche Crispy Rice Bars are an irresistible blend of crispy texture and caramel sweetness, bringing a fresh and flavorful spin to a classic treat. Easy to make and even easier to love, these bars are perfect for sharing—or keeping all to yourself. Whether for a special occasion or an everyday indulgence, they’re sure to become a new favorite in your dessert rotation.
Leche Crispy Rice Bars are a chewy, no-bake dessert that combines classic crispy rice treats with the creamy, caramel flavor of dulce de leche. Perfectly gooey and easy to make, they’re a delicious twist on a nostalgic favorite.
Author:Catherine
Prep Time:10 minutes
Cook Time:0 minutes (stovetop only)
Total Time:40 minutes
Yield:20 to 24 bars
Category:Dessert, Snack
Method:No-Bake
Cuisine:Fusion, Latin American
Diet:Gluten Free
Ingredients
6 cups crispy rice cereal
4 tbsp unsalted butter
5 cups mini marshmallows (about 10 oz)
1/2 cup dulce de leche (canned or homemade)
1 tsp vanilla extract
Pinch of salt (optional)
2–3 tbsp additional dulce de leche, warmed (optional, for drizzling)
Instructions
Line a 9×13-inch baking pan with parchment paper or grease lightly.
In a large pot over medium-low heat, melt the butter.
Add mini marshmallows and stir until completely melted and smooth.
Stir in the dulce de leche and a pinch of salt if using. Mix until fully combined and creamy.
Remove from heat and stir in the vanilla extract.
Quickly add the crispy rice cereal and fold until evenly coated.
Press the mixture gently into the prepared pan using a greased spatula or wax paper.
Let cool at room temperature for at least 30 minutes.
Optional: Drizzle with warmed dulce de leche before slicing.
Cut into squares and serve.
Notes
Use parchment paper for easy removal and cleaner cuts.Don’t press too hard when setting the mixture to keep bars light and chewy.Add-ins like chocolate chips, sea salt, or nuts can enhance the flavor.Store at room temperature in an airtight container for best texture.Best enjoyed within 3–4 days—freezing not recommended.
