Rice Cake with Peanut Butter
Our Rice Cake 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.
Servings: 4
Calories: 369kcal
Ingredients
- 4 large rice cakes
- 4 tablespoons creamy peanut butter
- 1/2 cup semi sweet chocolate chips
- 1 tablespoon coconut oil
- 4 tablespoons Heath bits
Instructions
- 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.
- Prep the chocolate then dip. Melt the chocolate chips and the coconut oil in a microwave-safe bowl. Melt in 30-second increments, stirring between each. 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.
- Serve. Once they are frozen, you can remove the rice cakes from the baking sheet and place them into a gallon sized Ziploc bag.
Video
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.
Nutrition
Calories: 369kcal | Carbohydrates: 32g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 125mg | Potassium: 244mg | Fiber: 3g | Sugar: 19g | Vitamin A: 11IU | Calcium: 24mg | Iron: 2mg