Peanut Butter Chocolate Rice Bars (Printable Version)

Crispy rice cakes layered with peanut butter and chocolate, frozen into delicious bars.

# What You'll Need:

→ Rice Cakes

01 - 3 large plain rice cakes

→ Peanut Butter Layer

02 - 6 tablespoons creamy peanut butter

→ Chocolate Topping

03 - 3.5 ounces semi-sweet or dark chocolate, chopped
04 - 1 tablespoon coconut oil (optional)

→ Garnish (optional)

05 - 1 tablespoon chopped roasted peanuts
06 - Pinch of sea salt flakes

# How to Make It:

01 - Line a baking sheet or tray with parchment paper.
02 - Break rice cakes into large chunks and place them in a single layer on the lined tray.
03 - Spread 1 tablespoon of peanut butter evenly over each rice cake piece.
04 - Combine chocolate and coconut oil in a microwave-safe bowl; heat in 20-30 second intervals, stirring until smooth.
05 - Drizzle or spoon melted chocolate over each peanut butter-coated rice cake, ensuring full coverage.
06 - Sprinkle chopped peanuts and sea salt flakes over the chocolate layer, if desired.
07 - Freeze the tray for at least 45 minutes until chocolate hardens.
08 - Slice into bars or bite-sized pieces and store frozen until serving.

# Expert Advice:

01 -
  • They're ready in under an hour from start to finish, no oven required.
  • The contrast between the crispy rice cake, creamy peanut butter, and snappy chocolate shell is ridiculously satisfying.
  • You can eat them straight from the freezer as a guilt-free snack that tastes indulgent.
02 -
  • Don't let the chocolate cool too much before drizzling or it'll be thick and hard to work with—room temperature is your sweet spot.
  • Serving them ice-cold straight from the freezer makes all the difference; at room temperature they lose their snap and become chewy.
03 -
  • Melting chocolate in short bursts rather than one long microwave session prevents overheating and seizing.
  • A pinch of sea salt flakes on top transforms these from simple to sophisticated, waking up all the flavors.
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