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Rice Cake with Peanut Butter and Chocolate

Rice Cake with Peanut Butter and Chocolate Recipe By: Cece Kirkwood. This post may contain affiliate links.

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The oh so delicious Rice Cake with Peanut Butter and Chocolate snack…

TikTok made me do it

I mean, I really was interested in trying out this recipe too, but yeah… TikTok make me do it. Imagine your very own, oversized, extra chocolatey and peanut buttery goodness… 

Oh and did I mention crunchy? Oh yeah, this delectable chocolate loveliness has a healthy crunch to it. Not just from the Rice Cake, but also from the crunchy peanut butter that I suggest adding. Trust me, you won’t regret it. 

I don’t have much more to add to this delicious snack, other than a couple tips. So… shall we dig in? 

The Process 

Prepare your workspace by gathering all the ingredients and place the rice cakes onto a small, parchment lined tray. This will make it easier to take in and out of the freezer in the later steps. 

Then, spread 1-2 tbsp of peanut butter (or maybe even more) on each rice cake and place into the freezer for 10-15 minutes. The peanut butter should be pretty set after this, but take a quick test by lightly patting your fingers onto the PB. It shouldn’t stick to your fingers. 

With about 5 minutes left, melt the chocolate in a microwave safe bowl by placing it in the microwave for 30 second intervals. Stir between each interval and keep a close eye! You don’t want them to burn! 

Remove your rice cakes from the freezer and gently dip each rice cake into the chocolate. Don’t worry if it’s not perfect.

Top with some flakey sea salt and more chocolate chips, because WHY NOT! But move fast here, the chocolate will start to set pretty quickly.

Place into the freezer for about 15 minutes or until the chocolate has completely set. Finally, remove and enjoy! 

The Tips 

The following are a few quick tips to make sure your Rice Cakes with Peanut Butter and Chocolate turn out spectacularly delicious every time…

  1. Melt the chocolate in a bowl that is larger than the size of your rice cakes – this will make for easy dipping and less mess!
  2. The Peanut Butter amount is totally up to you.I like a nice thick layer of PB, so I went a little heavy, using a little more than 2 tbsp per rice cake, but you can do a thinner layer if you’d like. Eyeball it and have fun! 
  3. This is probably the one time I’ll tell you that the science behind the bake doesn’t matter THAT much!
  4. Store any leftovers in an airtight container in the fridge. They’ll last for a few days there!  

The Rice Cake with Peanut Butter and Chocolate Recipe

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Rice Cake with Peanut Butter and Chocolate

  • Author: Cece
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Yield: 2 Rice Cakes 1x

Ingredients

Scale
  • 2 rice cakes
  • 24 tbsp Peanut Butter or other nut butter spread (I used chunky, but you don’t have to) 
  • 4 oz semi sweet or dark chocolate chips, melted
  • A couple of handfuls of chocolate chips to top
  • Flakey Sea Salt to top

Instructions

  • Place the rice cakes onto a small, parchment lined tray. This will make it easier to take in and out of the freezer!
  • Spread 1-2 tbsp of peanut butter on each rice cake and place into the freezer for 10-15 minutes. 
  • With about 5 minutes left, melt the chocolate in a microwave safe bowl* by placing it in the microwave for 30 second intervals. Stir between each interval and keep a close eye! You don’t want them to burn! 
  • Remove your rice cakes from the freezer. Make sure the peanut butter isn’t too sticky! It should be mostly set and not stick to your fingers when you touch the top.
  • Gently dip each rice cake into the chocolate. Don’t worry if its not perfect.
  • Top with some flakey sea salt and more chocolate chips, because WHY NOT! 
  • Place into the freezer for about 15 minutes or until the chocolate has completely set.
  • Remove and enjoy!

Notes

*Melt the chocolate in a bowl that is larger than the size of your rice cakes. This will make things simpler for dipping!

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