Peanut Butter Chocolate Rice Cakes (Printable Version)

Layers of peanut butter and chocolate atop crispy rice cakes make a perfect frozen snack.

# What You’ll Need:

→ Rice Cakes

01 - 3 large plain rice cakes

→ Peanut Butter Layer

02 - 6 tablespoons creamy peanut butter (unsweetened or sweetened, as preferred)

→ Chocolate Topping

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

→ Garnish (optional)

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

# Step-by-Step Guide:

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 - In a microwave-safe bowl, melt chocolate and coconut oil together in 20-30 second intervals, stirring until smooth.
05 - Drizzle or spoon melted chocolate over peanut butter-coated rice cakes, ensuring full coverage.
06 - Sprinkle chopped peanuts and sea salt flakes on top as desired.
07 - Place tray in freezer for at least 45 minutes until chocolate is firm.
08 - Cut into bars or bite-sized pieces and store in an airtight container in the freezer until ready to serve.

# Additional Tips::

01 -
  • No oven required, no fancy baking skills needed, just real chocolate and peanut butter doing what they do best.
  • They're frozen straight, so you get that satisfying contrast between crispy rice, smooth chocolate, and creamy peanut butter in every bite.
  • Makes enough to feel like you've accomplished something, but simple enough that you can knock them out while your coffee is still hot.
02 -
  • Don't skip the parchment paper or you'll be fighting to separate these from the tray; it's the one step that saves you frustration.
  • Coconut oil isn't just fancy—it actually changes the texture of the chocolate coating, making it smoother and easier to coat evenly.
  • These need to stay frozen, so don't leave them sitting on the counter; they'll turn into a melted mess within minutes.
03 -
  • If your chocolate starts to seize or thicken while melting, add a tiny bit more coconut oil and stir slowly until it comes back together.
  • Room temperature peanut butter spreads easier, but it melts into the chocolate better if it's been chilled first—let it sit in the fridge for 10 minutes before you start.
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