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Rice Cake With Peanut Butter

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


  • 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


  • 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.



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!


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