Description
Chocolate Peanut Butter Rice Cakes
Your New Favorite Snack Obsession
A crunchy, creamy, naturally gluten-free treat that’s quick, no-bake, and perfect for snacking anytime.
Ingredients
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26 plain or lightly salted rice cakes – large, round ones work best
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32 oz creamy peanut butter – any nut or seed butter works (almond, cashew, SunButter)
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24 oz chocolate chips – dark, semi-sweet, or dairy-free
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Flaky sea salt – for finishing
Optional Toppings:
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Chopped roasted peanuts
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Shredded coconut
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Drizzled almond butter
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Mini marshmallows or pumpkin seeds
Instructions
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Prep the Rice Cakes:
Line two large baking sheets with parchment paper. Arrange rice cakes in a single layer with a little space between them. -
Spread the Peanut Butter:
Warm peanut butter slightly if needed. Spread a generous, even layer onto each rice cake using a butter knife or offset spatula. Cover edges completely to prevent chocolate seepage. -
Melt the Chocolate:
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Double Boiler Method: Place a heatproof bowl over simmering water (bottom of bowl not touching water). Stir constantly until smooth.
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Microwave Method: Heat in 30-second bursts, stirring between each, until just melted. Add ½–1 tsp coconut oil if chocolate is too thick.
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Top with Chocolate:
Spoon or spread melted chocolate over the peanut butter layer. Rustic, swirly patterns are perfect—perfection isn’t required! -
Add Finishing Touches:
Sprinkle flaky sea salt immediately, along with any optional toppings. Work quickly before chocolate sets. -
Chill to Set:
Refrigerate or freeze for 15–20 minutes until chocolate is firm. The freezer speeds up the process if you’re impatient!
Notes
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Prevent Tearing: Warm peanut butter for easier spreading; use a gentle hand.
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Avoid Cracking Chocolate: Stir in coconut oil for more flexibility if chocolate sets too thickly.
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Storage: Layer with parchment paper in an airtight container. Fridge: up to 2 weeks; Freezer: up to 1 month.