Peanut Butter Chocolate Rice Cakes (Print out)

Crispy rice cakes topped with peanut butter and chocolate for a quick frozen treat.

# 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 (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 - In a microwave-safe bowl, melt chopped chocolate and coconut oil together in 20-30 second intervals, stirring until smooth.
05 - Drizzle or spoon melted chocolate over the peanut butter-covered rice cakes, ensuring even coverage.
06 - Sprinkle chopped peanuts and sea salt flakes over the chocolate layer if desired.
07 - Place the tray in the freezer for at least 45 minutes until the chocolate is firm.
08 - Once set, cut into bars or bite-sized pieces and store in an airtight container in the freezer until serving.

# Expert Advice:

01 -
  • Zero baking involved, just assembly and patience while your freezer does the heavy lifting.
  • They hit that sweet spot between crispy, creamy, and chocolatey that somehow satisfies every craving at once.
  • Perfect for when someone drops by unexpectedly or you need a quick dessert that looks like you tried harder than you actually did.
02 -
  • Don't skip the freezer time no matter how impatient you feel, because room temperature peanut butter and chocolate create a texture that's more sad than satisfying.
  • If your chocolate is too thick to drizzle, you definitely need that coconut oil next time, or just accept that you'll have thicker chocolate coverage than a perfect coating.
03 -
  • Melting chocolate in short bursts instead of one long time keeps you from getting that grainy, burned taste that ruins everything.
  • The moment the chocolate hits the peanut butter it starts cooling, so if you work fast and have everything ready before you melt the chocolate, your coating will be glossier and more even.
Go back