Description
These no-bake Rice Krispie cookies are rich, chewy, and inspired by pecan pie flavors, coated in chocolate and finished with a touch of sea salt. A perfect sweet treat with caramel-like depth and crunchy texture.
Ingredients
- 200 g brown sugar (1 cup)
- 60 mL water (¼ cup)
- ½ tsp salt
- 1 tbsp corn syrup (optional)
- 240 mL heavy cream (35% fat) (1 cup or coconut milk for a vegan version)
- ½ cup chopped pecans
- 2 cups rice krispie cereal (or any puffed rice cereal)
- 226 g semisweet chocolate chips (melted)
- Sea salt flakes (to top)
Instructions
- Place the brown sugar, water, salt, and corn syrup in a saucepan over medium-high heat, stirring until the sugar dissolves.
- Bring to a boil and let it cook for about 5 minutes until slightly thickened.
- Add the heavy cream and stir until fully incorporated.
- Return to a boil and cook until the mixture reaches 250°F (120°C) using a candy thermometer.
- Remove from heat, stir in the chopped pecans, and allow the mixture to cool to about 180°F (82°C).
- Gently fold in the rice krispie cereal, being careful not to crush it.
- Scoop portions onto a parchment-lined tray and shape into firm balls before they set.
- Allow the cookies to cool completely and harden.
- Dip each cookie into melted chocolate and sprinkle with sea salt before the chocolate sets.
- Place on parchment paper and let the chocolate fully set before storing.
Notes
- Use coconut milk and vegan chocolate chips for a dairy-free version.
- Do not overmix the cereal to maintain a light, crispy texture.
- A candy thermometer helps achieve the correct chewy consistency.
- Store in an airtight container at room temperature for up to 5 days.
- Great for holiday treats or make-ahead desserts.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
