Peanut Butter Chocolate Rice (Printable)

Crispy rice cakes layered with peanut butter and chocolate, chilled for a cool, crunchy treat.

# What You’ll Need:

→ Rice Cakes

01 - 3 large plain rice cakes

→ Peanut Butter Layer

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

→ 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 the rice cakes into large chunks or squares and lay 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 the chocolate and coconut oil together in 20 to 30-second intervals, stirring until smooth.
05 - Drizzle or spoon the melted chocolate over the peanut butter-coated rice cakes, ensuring full coverage.
06 - Sprinkle chopped peanuts and sea salt flakes over the chocolate topping if desired.
07 - Place the tray in the freezer for at least 45 minutes or until the chocolate is firm.
08 - Cut into bars or bite-sized pieces and store in an airtight container in the freezer until serving.

# Expert Advice:

01 -
  • No oven required—just a microwave and a freezer, making this perfect for hot days or lazy afternoons.
  • The contrast between crispy rice cakes, creamy peanut butter, and cold chocolate is honestly addictive in the best way.
  • Five minutes of actual work means you can have homemade frozen treats without the guilt or complicated steps.
02 -
  • If your chocolate is too thick and won't drizzle smoothly, it's usually because you overheated it or forgot the coconut oil—thin chocolate is actually easier to work with and sets better.
  • Pulling these straight from the freezer means the chocolate will crack pleasantly against your teeth while the peanut butter is still creamy inside, which is the entire appeal.
03 -
  • Don't skip the coconut oil in the chocolate—it's the difference between drizzleable and frustrating.
  • The moment chocolate still has a slight sheen is when it's perfectly melted; once it looks dull, you've overdone it.
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