Peanut Butter Chocolate Rice (Printable)

Crispy rice cakes with creamy peanut butter and melted chocolate, frozen for a delicious snack.

# What You’ll Need:

→ Rice Cakes

01 - 3 large plain rice cakes

→ Peanut Butter Layer

02 - 6 tablespoons creamy peanut butter

→ Chocolate Topping

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

→ Garnish

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

# How-To:

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 parchment-lined tray.
03 - Evenly spread 1 tablespoon of creamy peanut butter over each rice cake piece.
04 - In a microwave-safe bowl, melt chocolate and coconut oil together in 20-30 second intervals, stirring until smooth.
05 - Drizzle or spoon the melted chocolate over the peanut butter-covered rice cakes, coating each piece thoroughly.
06 - Sprinkle chopped peanuts and sea salt flakes on top, if desired.
07 - Place the tray in the freezer for at least 45 minutes until the chocolate sets firmly.
08 - Cut into bars or bite-sized pieces and store in an airtight container in the freezer until ready to serve.

# Expert Hints:

01 -
  • Five minutes of active work for weeks of happy snacking
  • The texture contrast is absolutely addictive
02 -
  • Serving these straight from the freezer is nonnegotiable for the right texture
  • The chocolate will seize if you get even one drop of water in it so keep everything dry
03 -
  • Work quickly once the chocolate is melted because it starts setting up fast
  • Place the tray in the fridge for 15 minutes before the freezer to prevent condensation
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