Rice Cake With Peanut Butter

5 from 1 vote

This viral Rice Cake with Peanut Butter is a quick treat I’m obsessed with! Just spread peanut butter on a rice cake, drizzle melted chocolate, and sprinkle a little sea salt for extra flair. Simple, delicious, and totally TikTok-worthy!

Prep Time15

Setting Time30

Total Time45

Course: Breakfast, Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Rice Cake With Peanut Butter

Servings: mini rice cakes

Author: Chelsea Lords

Cost: $6.72

Equipment

Ingredients

1 bag caramel rice cakes 16 total rice cakes
16 teaspoons creamy peanut butter
1/3 cup chocolate melts milk, semi-sweet, or dark chocolate
3/4 teaspoon coconut oil or vegetable oil
Flaky sea salt optional

US - Metric

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.

Video

Notes

Fun Variation Ideas:

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!

Storage: Store at room temperature or in the fridge in an airtight container. Place coated rice cakes in single layers, separated by wax or parchment paper. To freeze, place on a sheet pan and freeze for about 30 minutes. Once fairly frozen, transfer to an airtight container or bag and return to the freezer for up to 3 months.

Nutrition