These salted caramel chocolate quinoa crisps are crunchy, chocolatey, and filled with a chewy peanut butter caramel center. They’re no-bake and made with only 5 main ingredients.
A Quick Look At This Recipe
✅ Recipe Name: Salted Caramel Chocolate Quinoa Crisps (No Bake)
🕒Ready In: ~20 minutes active prep + about 1 hour 30 minutes chilling
👪 Serves: 8 large crisps or 12 smaller crisps
🍽 Nutrition: For 8 large servings you get 298 calories 5 grams of protein and 4 grams of fiber. For 12 servings you get 200 calories, 3 grams of protein and 2.5 grams of fiber.
🥣 Main Ingredients: Chocolate, puffed quinoa, peanut butter, maple syrup, coconut oil
📖Dietary Info: Vegetarian, gluten-free, can be made dairy-free and nut-free
If you've made my 2-Ingredient Chocolate Quinoa Crisps (Undercover Dupe), think of this as the more indulgent cousin. Same crispy chocolate quinoa base, but this time it's wrapped around a salted peanut butter caramel filling for even more of a treat!
Although this recipe is very much a treat or dessert, I love making it at home so you can use healthier fat sources (e.g., peanut butter) and control the amount of sugar added.
If you love easy no-bake chocolate treats you will love my healthier rice krispie treats, but if you want something high protein try my protein crisp bars or my protein rice krispie squares.
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Key Ingredients
The complete ingredient list with measurements can be found in the recipe card below.
- Chocolate: Use a good quality dark, milk, or semi-sweet chocolate, whichever you prefer. Chocolate chips or a chopped bar both work. For dairy-free, use a dairy-free dark chocolate.
- Puffed quinoa: This gives the shell its crunch. Puffed quinoa can vary quite a bit by brand, so it's best to measure by volume (cups) rather than relying only on the gram weight. If you can't find puffed quinoa regular rice krispies or a puffed crisp rice cereal will also work.
- Smooth peanut butter: Look for one made with just peanuts (and maybe salt). For nut-free, swap in sunflower seed butter or a smooth tahini.
- Maple syrup: Honey works as a swap if you're not vegan.
- Coconut oil: Helps the caramel filling firm up when chilled. I would avoid swapping for any oil that is not solid at room temperature.
- Vanilla extract: Rounds out the flavor of the caramel filling.
- Fine sea salt: Balances the sweetness in the filling. Flaky sea salt on top is optional but adds a nice finishing crunch and salty bite.
Recipe Variations
Muffin tray method: For a neater, more uniform shape, use a mini silicone muffin tray. Add a spoonful of chocolate quinoa to each hole, press in a frozen caramel disc, then top with more chocolate quinoa.
Extra crunch: Stir a tablespoon of chopped roasted peanuts into the caramel filling before chilling.
Higher protein: Instead of using puffed quinoa use soy protein crisps or pea protein crisps instead.
How To Make Caramel Chocolate Quinoa Crisps
Below are the simple steps for how to make this recipe with visuals I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Line a baking tray with parchment paper.
- Make the caramel filling. Add the peanut butter, maple syrup, melted coconut oil, vanilla extract, and salt to a small bowl. Mix until smooth. If the mixture looks a little lumpy, warm it in the microwave for 10 to 15 seconds, then stir again.
- Spoon the caramel mixture onto the parchment paper in small rounds, about 3.5 to 4 centimeters (1½ inches) wide. You should get 8 larger discs or 12 smaller ones. Place the tray in the freezer for 20 to 30 minutes, or until firm enough to lift.
- Melt the chocolate in a heatproof bowl in the microwave in 20 to 30 second bursts, stirring between each one until smooth.
- Add the puffed quinoa to the melted chocolate and stir until coated.
- Spoon half of the chocolate quinoa mixture onto a parchment-lined tray in 8 to 12 small circles, slightly wider than your caramel discs.
- Remove the caramel discs from the freezer and place one on top of each chocolate quinoa base. Spoon the remaining chocolate quinoa mixture over the top, gently pressing around the edges to cover the caramel completely.
- Use a circular cookie cutter to help shape the crisps, or make them in a silicone muffin tray for a neater finish.
- Sprinkle with flaky sea salt, if using. Place in the fridge for at least 1 hour, or until fully set. You can also use the freezer for 20 to 30 minutes if you want them to set faster.
Video of How to Make Salted Caramel Chocolate Quinoa Crisps
See this recipe in action below! I hope it inspires you to make these 🤍
Expert Tips for Making This Recipe
- Use enough chocolate. If your quinoa mixture looks dry or hard to coat evenly, it needs more chocolate.
- Don't skip the freezer step for the caramel discs. If they're too soft when you try to sandwich them, they'll squish out the sides instead of staying centered.
- Work with cold caramel discs. Straight from the freezer, they're much easier to handle and won't stick to your fingers.
- Press gently but firmly around the edges in the final step so the caramel is fully sealed inside the chocolate shell.
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Storage
Fridge: Store in an airtight container in the fridge for up to 1 week.
Freezer: Store in an airtight container in the freezer for up to 3 months. If eating straight from frozen, let them sit out for about 10 minutes before eating so the caramel center softens slightly.
Nutrition Notes
The nutrition information below is for 8 large servings, if you decide to make these into 12 servings you get 200 calories, 3 grams of protein and 2.5 grams of fiber per crisp.
Nutrition information was calculated using the USDA FoodData Central database and verified brand data for accuracy. Estimates are based on the exact ingredients and amounts listed, so your numbers may vary slightly depending on the brands and measurements you use.
Recipe FAQs
No. Puffed quinoa is quinoa that's been heated under pressure until it expands into a light, crispy texture, similar to puffed rice. Cooked quinoa will not work in this recipe and will not give you the same crunch.
Yes, but I don’t usually recommend it for this recipe. Homemade puffed quinoa can be quite hit or miss, and it doesn’t always get as light and crispy as store-bought puffed quinoa.
For the best texture, I recommend using ready-made puffed quinoa. It keeps these chocolate quinoa crisps crunchy, light, and much more foolproof.
Yes. Swap the peanut butter for sunflower seed butter or smooth tahini.
If you’re making these for someone with a nut allergy, make sure to double-check all ingredients, including the chocolate, puffed quinoa and toppings, as some products may contain traces of nuts or be made in a facility that handles nuts. Also note that tahini contains sesame, which is another common allergen.
More Chocolate Recipes You'll Love
- Chocolate Peanut Butter Protein Balls
- Pea Protein Chocolate Crispsie Cakes
- Chocolate Yogurt Kiwi Bites
- Chocolate Tahini Cups
📖 Recipe
Salted Caramel Chocolate Quinoa Crisps (No Bake)
Ingredients
For the chocolate quinoa crisps
- 200 grams chocolate melted (about 1 heaped cup chocolate chips or chopped chocolate)
- 2 cups puffed quinoa about 140 grams, measure by volume as this can vary by brand
For the salted peanut butter caramel filling
- 85 grams smooth peanut butter ⅓ cup
- 50 grams maple syrup 2½ tablespoons
- 1 tablespoom coconut oil melted
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
Optional topping
- Flaky sea salt
Instructions
- Line a baking tray with parchment paper.
- In a small bowl, mix the peanut butter, maple syrup, melted coconut oil, vanilla extract, and fine sea salt until smooth. If the mixture looks lumpy, warm it in the microwave for 10 to 15 seconds, then stir again.85 grams smooth peanut butter, 50 grams maple syrup, 1 tablespoom coconut oil, ½ teaspoon vanilla extract, ⅛ teaspoon fine sea salt
- Spoon the caramel mixture onto the parchment paper in 8 to 12 small rounds, about 3.5 to 4 centimeters (1½ inches) wide. Freeze for 20 to 30 minutes, until firm enough to lift.
- Melt the chocolate in a heatproof bowl in the microwave in 20 to 30 second bursts, stirring between each one, until smooth.200 grams chocolate
- Add the puffed quinoa to the melted chocolate and stir until coated. Add extra quinoa only if the mixture still looks glossy and well coated.2 cups puffed quinoa
- Spoon half of the chocolate quinoa mixture onto a parchment-lined tray in 8 to 12 small circles, slightly wider than the caramel discs.
- Place a frozen caramel disc on top of each chocolate quinoa base. Spoon the remaining chocolate quinoa mixture over the top, gently pressing around the edges to fully cover the caramel.
- Optional: Use a circular cookie cutter to help shape the crisps.
- Sprinkle with flaky sea salt, if using. Chill in the fridge for at least 1 hour, or in the freezer for 20 to 30 minutes, until fully set.Flaky sea salt
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Sean says
These are very good. The caramel inside particularly.
Maria Lucey RD says
Thank you! So glad you liked them xx