Peanut Butter Chocolate Rice Cakes (Printable Version)

Crispy rice cakes topped with peanut butter and chocolate, frozen into satisfying snack bars.

# What You Need:

→ Rice Cakes

01 - 3 large plain rice cakes

→ Peanut Butter Layer

02 - 6 tablespoons creamy peanut butter

→ 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

# Step-by-Step:

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

# Expert Advice:

01 -
  • They satisfy that frozen candy bar craving without any actual baking or fancy equipment
  • The texture contrast between crispy rice, creamy peanut butter, and snap-hard chocolate hits every pleasure center at once
02 -
  • The chocolate sets up faster if you spread the rice cakes out with space between them instead of piling them together
  • Eat these straight from the freezer because room temperature turns the chocolate soft and the rice cake disappointingly soggy
03 -
  • Work quickly once the chocolate is melted because it starts thickening up and becomes harder to drizzle
  • A offset spatula or the back of a spoon spreads peanut butter more evenly than a knife
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