The recipe then instructs to melt chocolate and drizzle it overtop, but sprinkling chocolate chips on top of each crust as it comes out of the oven and allowing it to melt with the heat of the crusts and then spreading it would save you an extra pot to wash. Chill and top with a spoonful of chilled rice pudding, then drizzle with caramel sauce.
You might need to buy:
- Pudding:
- lightly packed dark brown sugar 50 mL
- cornstarch 5 mL
- salt pinch
- 2% milk 250 mL
- vanilla 1 mL
- cooked U.S. long grain white or brown rice 375 mL
- good quality caramel topping or dulce de leche sauce 75 mL
- Crust:
- graham cracker crumbs 500 mL
- Additional caramel sauce for garnish