Peanut Butter Chocolate Rice Cakes (Printable)

Crispy rice cakes layered with peanut butter and chocolate, frozen for a delicious no-bake treat.

# Ingredient list:

→ Rice Cakes

01 - 3 large plain rice cakes

→ Peanut Butter Layer

02 - 6 tablespoons creamy peanut butter (unsweetened or sweetened)

→ Chocolate Topping

03 - 3.5 oz semi-sweet or dark chocolate, chopped
04 - 1 tablespoon coconut oil (optional)

→ Garnish (optional)

05 - 1 tablespoon chopped roasted peanuts
06 - Pinch of sea salt flakes

# How to Make It:

01 - Line a baking sheet or tray with parchment paper.
02 - Break rice cakes into large chunks or squares and place them in a single layer on the prepared tray.
03 - Spread 1 tablespoon of peanut butter evenly over each rice cake piece.
04 - Melt chocolate and coconut oil together in a microwave-safe bowl using 20-30 second intervals, stirring until smooth.
05 - Drizzle or spoon melted chocolate over peanut butter-covered rice cakes, ensuring each piece is well coated.
06 - Sprinkle with chopped peanuts and sea salt flakes if desired.
07 - Place tray in the freezer for at least 45 minutes or until chocolate is firm.
08 - Cut into bars or bite-sized pieces and store in an airtight container in the freezer until serving.

# Expert Suggestions:

01 -
  • You probably have everything you need right now
  • Takes fifteen minutes active time then the freezer does the work
  • That frozen creamy crunchy texture hits every craving at once
02 -
  • Melting chocolate in the microwave takes less time than you think, check after 20 seconds
  • The parchment paper matters, these will stick to bare trays and you will hate yourself
03 -
  • Work quickly once the chocolate is melted or it will start to seize up
  • Room temperature rice cakes hold the peanut butter better than cold ones
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