Rice Cake With Peanut Butter

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Rice Cake With Peanut Butter is a viral TikTok sensation and we’re here for it! Spread creamy peanut butter over a mini rice cake and then spoon on melted chocolate. Add a sprinkle of sea salt if you’re feeling fancy!

Overhead image of Rice Cakes With Peanut Butter

This Rice Cake With Peanut Butter recipe is a BONUS recipe as part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. This (obviously) isn’t a dinner recipe, but a fun back-to-school snack or addition to a balanced breakfast. Click here to see all the recipes in the series!

Rice Cake With Peanut Butter

A couple of months ago, my sister sent me a viral TikTok video with a version of this recipe. The video shared a large rice cake topped with peanut butter and a hard chocolate shell. She captioned the message, “Make me this?!”

Naturally, I had to add my own twist to it and make a more manageable (smaller) version for the perfect after-school snack. And no plain rice cakes here — caramel flavor or bust! 🙂 

Ingredient shot-- image of the ingredients used in this recipe

Rice Cake With Peanut Butter Ingredients

Only four ingredients in these mini rice cake treats:

  1. Ghirardelli’s® chocolate-flavored melting wafers: We like dark chocolate best here, but use your favorite melting wafer flavor. See the “quick tip” box below.
  2. Caramel rice crisps: We love the flavor of the caramel rice crisps, but use any (sweet) rice crisps you can find or enjoy. If you can’t find the minis, large rice cakes will work just fine too.
  3. Peanut butter: A good creamy peanut butter you enjoy is best here.
  4. Coconut oil: A little coconut or vegetable oil helps thin the chocolate helping it to go on the rice cakes 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.

Process shot of Rice Cake With Peanut Butter-- images of the rice cakes being set out, peanut butter being spread, and then chocolate being melted

How To Make A Rice Cake With Peanut Butter

  • Start with a parchment-paper-lined sheet pan. This keeps any chocolate from sticking to the pan and ripping apart the rice cakes. Also, it keeps the mess to a minimum!
  • Melt the chocolate slowly and stir it often. To avoid burning the chocolate, don’t rush the melting process. Microwave the chocolate in bursts of time, remembering that the chocolate is still melting even after you take it out of the microwave. Make sure to give the chocolate plenty of time to melt outside of the microwave as you stir.
  • Don’t allow any liquid near the chocolate. If it gets wet, it will seize and harden, and you don’t want that. Here’s why.
  • Microwave the chocolate wafers in sturdy, heat-safe bowls instead of using plastic or melamine. 

Process shots-- images of the chocolate being drizzled on top and then sea salt being sprinkled over

VARIATIONS

  • If you love salty-sweet flavors, add a small sprinkle of sea salt flakes to the chocolate coating before it hardens.
  • Make a large rice cake with peanut butter. If you can’t find the minis or want a bigger rice cake, grab the large rice cakes instead.
  • Try a different flavor. We love caramel best, but chocolate is also tasty (double-chocolate treat!). 
  • Try apple-cinnamon rice cakes. We love these apple cinnamon rice cakes topped with almond butter and a white chocolate coating. Sprinkle on some cinnamon before the white chocolate hardens for even more flavor!

Overhead image of Rice Cakes With Peanut Butter on a plate with a bite out of two of them

STORAGE

Storage

Store at room temperature in an airtight container. Place coated rice cakes in single layers, separated by wax or parchment paper.

They’re also tasty chilled (my favorite way to enjoy them)! We’ll often keep them in the refrigerator, eating them right out of the fridge.

Can you freeze ’em? Yes! Place them on a baking sheet and freeze for about 30 minutes. Once fairly frozen, transfer to an airtight container or bag and return to the freezer. Freeze for up to 3 months. When thawed, the chocolate on top may look white/milky — they’re perfectly safe to eat, this is just the milk solids from the chocolate rising to the top.

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Rice Cake With Peanut Butter

5 from 1 vote
Rice Cake With Peanut Butter is a viral TikTok sensation and we're here for it! Spread creamy peanut butter atop a rice cake and then spoon on melted chocolate. Add a sprinkle of sea salt if you're feeling fancy!
Print Recipe

Rice Cake With Peanut Butter

5 from 1 vote
Rice Cake With Peanut Butter is a viral TikTok sensation and we're here for it! Spread creamy peanut butter atop a rice cake and then spoon on melted chocolate. Add a sprinkle of sea salt if you're feeling fancy!
Course Breakfast, Dessert, Snack
Cuisine American, Vegetarian
Keyword Rice Cake With Peanut Butter
Prep Time 15 minutes
Setting Time 30 minutes
Total Time 45 minutes
Servings 16 mini rice cakes
Calories 55kcal
Author Chelsea Lords
Cost $6.72

Ingredients

  • 1 bag caramel rice cakes (we'll use ~16)
  • 16 teaspoons creamy peanut butter
  • 1/3 cup dark chocolate melts (or use milk/semi-sweet chocolate)
  • 3/4 teaspoon coconut (or vegetable) oil
  • Optional: sea salt flakes

Instructions

  • PREP: Line a sheet pan with parchment paper or a silicone liner and set aside.
  • RICE CAKES: Set out 16 mini rice cakes on the pan. Top each rice cake with about 1 teaspoon of peanut butter and spread/smooth it on the surface the best you can.
  • DARK CHOCOLATE: Combine chocolate melts and solid coconut oil. Melt in microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds until fully melted.
  • COAT RICE CAKES: Once the chocolate is melted, spoon it over the top of the rice cakes to coat the top. Repeat until all of the rice cakes are covered in chocolate. If desired, add a sprinkle of sea salt flakes. Set rice cakes aside to harden at room temperature.

Video

Recipe Notes

Fun Variation Ideas:
  • Make a large rice cake with peanut butter. If you can't find the minis or want a bigger rice cake, grab the large rice cakes (plain or caramel flavored) instead.
  • Try a different flavor. We love caramel best, but chocolate is also tasty (double-chocolate treat!).
  • Try apple-cinnamon rice cakes. We love these apple cinnamon rice cakes topped with almond butter and a white chocolate coating. Sprinkle on some cinnamon before the white chocolate hardens for even more flavor!

Nutrition Facts

Serving: 1serving | Calories: 55kcal | Carbohydrates: 3.4g | Protein: 1.4g | Fat: 4.2g | Cholesterol: 0.2mg | Sodium: 23.1mg | Fiber: 0.5g | Sugar: 1.8g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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2 Comments

  1. Love dark chocolate and peanut butter together but I think I’ll wait until this So Cal heatwave is finished before I make these.

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