Rice Cake Brittle

Guest post by: Kathryn Barlow of kbarlowdesign.com

I came about testing this while I was trying to find a gluten-free dessert to bring to a party. I’d been planning on making Breton Brittle, and wanted to try to find a gluten-free version since I already had all the ingredients for breton brittle. I asked my friends to see if they could recommend a good gluten-free substitute for Breton crackers, but no one could recommend anything that would have a similar taste/texture. My better half suggested rice cakes, and I figured it would be worth a shot!

I tested a batch of Breton Brittle with one corner as a gluten-free rice cake (be careful which brand you get – Quaker rice cakes have a possible cross-contamination issue due to where/how it’s manufactured. I went with Lundberg lightly salted, which had a guarantee on the packaging). I could hardly wait to try it, and was surprised at what a different sort of snack/dessert it made! Regular Breton Brittle is super sweet and kind of heavy/dense. The rice cakes made it lighter and airier with more crunch. I’m pouring toffee and chocolate over rice cakes – how could that not be delicious, really. Over the next couple of days I let various people sample each kind, and was surprised how some people were 100% on board with Breton while others preferred the rice cakes! It was about a 50/50 split and a handful of people that loved both.

Without further ado, here’s the recipe and step by step instructions!

Rice Cake Brittle

- 1 package gluten-free rice cakes
- 1 cup butter
- 1 cup brown sugar
- 1 cup chocolate chips

Line cookie sheet (jelly-roll pan) with heavy aluminum foil (over sides of pan).
Position rice cakes in pan leaving as little space between them as possible. Break up rice cakes to fill in the holes as best you can without crumbling them too tiny. Pre-heat oven to 400F.

rice cake brittle

Bring brown sugar and butter to a boil in a medium saucepan stirring occasionally to mix butter and sugar. Let it boil for 20 seconds.

rice cake brittle


Pour immediately over rice cakes. Bake at 400F for 5 mins. (It will bubble and spread)

rice cake brittle

Remove from oven, sprinkle with chocolate chips, let them melt for a minute or so, then spread chocolate with a wet spoon.




Leave overnight in the fridge to harden/set. If you are super impatient, you can sometimes get away with 3-4 hours, but it’s best to give it as much time to set as possible. Once set, it can be broken into chunks.

I keep mine in the fridge to prevent it melting, and found that it freezes really well. I also may or may not have eaten a bowl of this for breakfast one day after a party… it’s really addictive!

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