Gail Simmons Shares 'Food & Wine''s Dulce de Leche Crispies

Make These Cookies Your Holiday Tradition!

Gail Simmons, the special projects director of Food + Wine, joins to judge the finale of the "GMA" cookie search, plus the Cookie Monster makes a special appearance.
Servings:Over 8
Difficulty: Easy
Cook Time: min

Gail Simmons, special projects director for "Food & Wine" magazine, shared this delicious Dulce de Leche crispies recipe from Food & Wine with "Good Morning America." Simmons, also a judge on the hit cooking competition "Top Chef," joined "GMA" to judge the Great American Cookie Search, which saw viewers from across the country submit their favorite holiday cookie recipes.


  • 3/4 cup crispy rice cereal
  • 1 1/2 teaspoons vegetable oil, plus more for coating
  • 3 1/2 ounces blanched sliced almonds (1 1/4 cups)
  • 5 tablespoons dulce de leche at room temperature, plus more for topping
  • Salt
  • Cooking Directions

    Preheat the oven to 350°. In a small bowl, toss the rice with 1 teaspoon of the vegetable oil. Spread the oiled rice in an even layer on a large nonstick rimmed baking sheet. Bake until the rice is very crisp, about 10 minutes. Transfer to a plate and let cool to room temperature.

    In a large bowl, mix the sliced almonds with the toasted rice. Using a rubber spatula, blend in the 5 tablespoons of dulce de leche and the remaining 1/2 teaspoon of oil, stirring well to coat the rice and almonds thoroughly.

    Lightly oil 2 large nonstick rimmed baking sheets. Scoop rounded tablespoons of the rice-almond mixture onto the pan and gently flatten them into 2 1/2-inch-wide disks. Lightly sprinkle the crispies with salt. Bake them until they are lightly browned, about 15 minutes.

    Let the dulce de leche crispies cool on the baking sheets for 1 minute. Using a spatula, carefully transfer them to a platter to cool completely. Dollop each one with 1/4 teaspoon of the remaining dulce de leche and serve.

    The crispies can be stored in an airtight container overnight.

    Recipe reprinted with permission from Gail Simmons/Food & Wine magazine.

    Recipe styled by Karen Pickus, chef/food stylist, "Good Morning America.”

    Recipe Summary

    Main Ingredients: crispy rice cereal, vegetable oil, almonds, dulce de leche

    Course: Cookies

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