Rice Cake with Peanut Butter

Our Rice Cakes with Peanut Butter are dipped in chocolate and topped with Heath bits. The crispy rice cake harmonizes with the creamy peanut butter, creating a satisfying blend. Each bite is elevated by a rich chocolate coating, providing a delicious outer layer that complements the nutty core. Topping it off with Heath bits adds a delightful crunch and a hint of toffee sweetness. Whether it’s a personal treat or a crowd-pleaser for guests, this snack effortlessly balances simplicity and indulgence.

These chocolate peanut butter rice cakes are perfect lunch box snacks. For more easy no-bake treat options your family will love, try my addictive gourmet chocolate bark (just like you’d get at a chocolate shop!) or this lighter white chocolate peppermint version.

Why You’ll Love This Rice Cake with Peanut Butter Recipe

• Simple as can be: No fancy equipment or baking skills needed! Just spread, dip, sprinkle, and freeze – boom, an addictive treat even if you have no baking skills!
• Customization is easy: Swap chocolate types, add nuts, fruit, or sprinkles – make it your own or even give these a theme for a holiday or special event!
• A healthier treat: While these snacks still have some elements that make them a sweet treat, you can totally justify the splurge since they use whole-grain rice cakes. Plus, you can reduce the sugar with natural, protein-packed peanut butter.
• Budget-friendly: No need to break the bank – these chocolate-covered peanut butter rice cakes only require a couple of inexpensive, common ingredients.

I love how easy these are to customize for whatever you have in your cupboard. Keep reading for plenty of great ideas.

What are Rice Cakes?

Rice cakes are light and crunchy snacks made from just that – rice! They’re essentially puffed or flattened rice that’s been compressed into a round shape. They’re pretty low in fat and calories, so they make a good snack item. They can be eaten plain or you can spread them with (or dip them in) peanut butter, hummus, fruit, jam, cream cheese, avocado, or just about anything else you can dream of.

There are different types of rice cakes depending on how they’re processed.

You can buy puffed rice cakes that are made from light and fluffy puffed rice kernels. These are sometimes called ‘bubble rice cakes.’

You can also buy brown rice cakes made of whole-grain brown rice, so they are a bit denser and chewier than white rice cakes. And they tend to be a better source of fiber and nutrients, so that’s what I usually buy.

And if you have a gluten intolerance, you can usually find versions of rice cakes that are made from gluten-free rice flour.

Any of these types of rice cakes will work for this recipe!

Ingredients

• Rice cakes: You can find whole-grain rice cakes for extra fiber and nutrients, or white rice cakes will also work just fine Gluten-free versions are available if you’re avoiding gluten.
• Creamy peanut butter: I like classic smooth for this recipe, but you can use crunchy, too.
• Semi-sweet chocolate chips: You can use any kind you’d like, or even a chopped-up chocolate bar. But semi-sweet chocolate melts easily, and that’s one reason why I use it often
• Coconut oil: This helps thin the chocolate for dipping perfection. If you don’t have coconut, use a few drops of vegetable oil or avocado oil.
• Heath Bar bits: Crunchy, chocolatey heaven in every bite. You can sometimes find a bag already chopped up in the baking aisle, or you can even chop up a Heath Bar.

How to Make Peanut Butter Rice Cakes

STEP ONE: Spread the peanut butter. Spread peanut butter on top of the rice cakes and lay them on a small baking sheet. Place the tray in the freezer for 20 mins.

STEP TWO: Prep the chocolate. Melt the chocolate chips and the coconut oil in a microwave-safe bowl. Melt in 30-second increments, stirring between each.

STEP THREE: Dip in chocolate. Dip the tops of the rice cakes into the melted chocolate and lay flat on a baking sheet. Sprinkle Heath bar bits on top and freeze again for 30 mins.

STEP FOUR: Serve. Once they are frozen, you can remove the rice cakes from the baking sheet and place them into a gallon sized Ziploc bag.

Tips and Recipe Notes

• Spread the peanut butter evenly. This really helps make it easier to dip in chocolate, and they look nicer, too.
• Use a shallow bowl to help you dip more evenly.
• Freeze for at least 30 minutes. Don’t skip the waiting time. This will make the chocolate nice and snappy, and helps the rice cakes store for a longer time.
• If the chocolate is too thick, add a little more oil to thin it out.
• You can have a creamy, melted center if you microwave the rice cakes for a few seconds before biting in.

Recipe Variations

Here are some ingredient substitutions and recipe variations you can try out to keep it interesting (since your kids will want these every week).

• Rice cakes: You can make this same essential recipe by using Ritz, saltine crackers, or pretzels. See what’s in your cupboard and give them a try.
• Peanut butter: Try any kind of butter you want. Almond butter, cashew butter, or even sunflower seed butter will work well.
• Chocolate: Milk chocolate, dark chocolate, white chocolate – your call! Any melted chocolate will work.
• Add fruit: Add some dried cranberries or cherries to the melted chocolate. Chop them up really find and stir them in before dipping.
• Toppings: Heath bars are so yummy, but you can use any kind of chopped up treat you’d like. Try chopped nuts, sprinkles, or coconut flakes! You can also add mini chocolate chips. If you’re serving these right away, you can lay slices of fresh fruit or berries on top while the chocolate is still wet.

How to Store Leftovers:

At room temperature: Store these in an airtight container or Ziploc bag on the counter for a day or two, but if your kitchen is warm, the chocolate might get a bit soft. The fridge is a better option.

In the fridge: Store them in an airtight container for about a week. After a few days, you might find the chocolate starts to get a bit soft or wet.

In the freezer: These will store great in the freezer for up to a month. Just let them sit for a few minutes before eating.

Can I Make This Recipe Ahead of Time?

You bet! Whip up a batch of these rice cakes with peanut butter and chocolate and store them in the freezer. You’ll have them ready to go for whenever you need a quick and easy snack.

Can I Freeze Leftovers?

Absolutely! These rice cakes are made for freezing. Just throw them in a Ziploc bag and they’ll be waiting for you whenever your next craving hits.

Can This Recipe Be Made Gluten-Free?

Sure thing! Just use gluten-free rice cakes and you’re good to go. Always check your own product labels, though, just in case.

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