Rice Cake with Peanut Butter is a viral TikTok snack for a reason! Spread peanut butter on a mini rice cake, top with melted chocolate, and finish with a pinch of sea salt.
author’s note
Snack Time Just Got Better!
A couple of months ago, my sister sent me a viral TikTok video with a version of this recipe. It showed a big rice cake topped with peanut butter and a hardened chocolate shell. She texted it to me with the caption, “Make me this?!”
Of course, I had to give it a twist. I made a smaller, easier-to-eat version that’s perfect for an after-school snack. And I couldn’t just use plain rice cakes. Caramel-flavored rice cakes all the way!
Rice Cake With Peanut Butter Ingredients
| Ingredient | Notes |
|---|---|
| Ghirardelli® chocolate-flavored melting wafers | I like dark chocolate best, but use your favorite. See the quick tip box below. |
| Caramel rice crisps | Caramel adds great flavor, but any sweet rice crisps will work. Large rice cakes are fine if you can’t find the minis. |
| Peanut butter | Use a creamy peanut butter you enjoy. |
| Coconut oil | A little coconut or vegetable oil thins the chocolate so it spreads smoother. |
Quick Tip
The better the quality of chocolate, the better the flavor will be overall. You’ll get both a better melt and a richer flavor. My favorite chocolate for these rice cakes is Ghirardelli® or Guittard®. Cheaper brands can have a waxier content that is less flavorful.
How To Make A Rice Cake With Peanut Butter
- Line a sheet pan with parchment paper to prevent sticking and keep cleanup easy.
- Melt chocolate slowly and stir often. Microwave in short bursts, and let it continue melting as you stir to avoid burning.
- Keep all liquids away from the chocolate because it can seize and harden.
- Use heat-safe bowls instead of plastic for microwaving the chocolate wafers.
Variations
Switch Things Up
- Add sea salt flakes before the chocolate sets for a salty-sweet bite.
- Use large rice cakes if you can’t find minis or want a bigger treat.
- Try a different flavor like chocolate rice cakes for a double-chocolate snack.
- Make it apple cinnamon with almond butter, white chocolate, and a sprinkle of cinnamon.
Storage
Rice Cake With Peanut Butter Storage
- Store at room temp in an airtight container with parchment or wax paper between layers.
- They’re also delicious chilled. I like them straight from the fridge.
- To freeze: Freeze on a baking sheet for 30 minutes, then transfer to an airtight container. Freeze up to 3 months. Thawed chocolate may turn white, but it’s still safe to eat.
More Quick Snacks:
Rice Cake With Peanut Butter
Video
Equipment
- Sheet pan (15" x 10")
Ingredients
- 1 bag caramel rice cakes 16 total rice cakes
- 16 teaspoons creamy peanut butter
- 1/3 cup chocolate melting wafers milk, semi-sweet, or dark chocolate
- 3/4 teaspoon coconut oil or vegetable oil
- Flaky sea salt optional
Instructions
- Line a sheet pan with parchment paper or a silicone liner and set aside.
- Place 16 mini rice cakes on the pan. Top each with 1 teaspoon of peanut butter, spreading it smoothly.
- Combine chocolate melts and solid coconut oil. Microwave in 20-second bursts, stirring for 15 seconds between each burst, until fully melted.
- Spoon melted chocolate over the rice cakes to coat the tops. Repeat until all rice cakes are covered. If desired, sprinkle with sea salt flakes. Set aside to harden at room temperature.
Recipe Notes
- Make a large rice cake with peanut butter if you can’t find minis or prefer a bigger size. Use plain or caramel-flavored rice cakes.
- Try different flavors. Caramel is our favorite, but chocolate is also delicious for a double-chocolate treat.
- For apple-cinnamon rice cakes, top with almond butter and a white chocolate coating. Sprinkle with cinnamon before the chocolate hardens for extra flavor!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These rice cakes with peanut butter are a delightful treat! The combination of textures and flavors is fantastic. A perfect snack or dessert option for any time of day.
I am so thrilled to hear this! Thanks so much! 🙂
Love dark chocolate and peanut butter together but I think I’ll wait until this So Cal heatwave is finished before I make these.
You can stick them in the freezer and they’re just a little cold and so delicious! 🙂