Puffed Rice Square with Salted Caramel

When I was faced with the task of coming up with my first dessert after cutting out the gluten, I figured I would start from the bottom and begin re-working classic (and easy!!) desserts from my childhood. So, here we have it! The Canadian (??) puffed wheat square – reworked and taken the next level with salted caramel. I’ve made real caramel before; I’ve made cheat caramel before, also made dulce de la leche, coconut milk dulce de la leche – this is the easiest of them all.


Salted Caramel Topping

1/8 cup Earth Balance (or other vegan margarine)
1/4 brown sugar
1 tablespoon light corn syrup
1/8 teaspoon sea salt
1/4 teaspoon real vanilla extract
Tiniest pinch of baking soda

In a thick bottomed saucepan, melt margarine over medium heat. Add sugar, corn syrup and salt and let it come to a boil while stirring constantly. Once boiling, stop stirring and let it boil for two minutes. Take off the heat and add the vanilla and baking soda and whisk together.

Puffed Rice Square

Makes one 9 x 13 baking dish

6 cups puffed rice cereal
1/3 cup Earth Balance (or other vegan margarine), plus extra for greasing pan
1/2 cup brown sugar
1/3 light corn syrup
3 tablespoons cocoa powder

Grease a 9 x 13 baking dish. Melt butter, sugar, corn syrup and cocoa powder in a medium sized sauce pan over medium heat and bring to a boil, stirring often. Once the mixture is boiling, reduce the heat to low and let it simmer for about 2 minutes. Measure your cereal into a large bowl and pour the sugar mixture over it. Combine, until evenly coated, with a greased spatula. Press the sticky cereal into the prepared baking dish. Drizzle with desired amount of caramel, sea salt (if desired) and put in the fridge to set until completely cool, usually a couple of hours.