Save Pin I stumbled onto this combination during a chaotic afternoon when I needed something sweet but refused to turn on the oven. The rice cakes were sitting there looking sad and forgotten, the peanut butter jar was half empty, and I had chocolate chunks leftover from a failed baking attempt. Five minutes later I was eating something that tasted suspiciously like a candy bar but with that irresistible crispy crunch.
My college roommate walked in while I was drizzling chocolate over a batch and literally stopped mid sentence. She stood there watching until I finally handed her a piece straight from the freezer, still slightly frosty. We ate half the tray standing up while debating whether these counted as healthy because rice cakes are technically a grain. The logic was flawless at the time.
Ingredients
- Plain rice cakes: The large ones give you more surface area for the good stuff and stay satisfyingly crispy even after freezing
- Creamy peanut butter: Unsweetened lets the chocolate shine but sweetened makes it feel more like dessert
- Semi sweet or dark chocolate: Chop it yourself so it melts evenly and you can snack on the rogue pieces
- Coconut oil: This keeps the chocolate from seizing and gives you that gorgeous glossy finish
- Roasted peanuts: The crunch against the smooth chocolate is what makes these feel special
- Sea salt flakes: Do not skip this unless you hate being happy
Instructions
- Prep your station:
- Line a baking sheet with parchment paper because you will thank yourself later when cleanup takes three seconds
- Break and arrange:
- Break the rice cakes into chunks and spread them out so nothing is touching
- The peanut butter moment:
- Spread about a tablespoon on each piece going almost to the edges but not over
- Melt like you mean it:
- Heat chocolate and coconut oil in 20 second bursts, stirring between each until you have liquid silk
- The chocolate waterfall:
- Drizzle or spoon that melted magic over every peanut butter covered piece
- Add the extras:
- Sprinkle peanuts and salt immediately before the chocolate sets
- The waiting game:
- Freeze for at least 45 minutes until everything is firm and you can tap it without leaving marks
- Cutting time:
- Cut into bars or bite size pieces while still cold then store them in the freezer
Save Pin These became my go to contribution for every potluck and movie night because they disappear in minutes and people always assume I spent way more time on them. The contrast between frozen chocolate and room temperature peanuts is something I did not appreciate until I forgot to add them once and the whole experience felt flat.
Make Them Your Way
Swap the peanut butter for almond or cashew butter if you are feeling fancy. Add a tiny drizzle of honey or maple syrup to the nut butter before spreading it if you want these sweeter. Dairy free chocolate works perfectly so everyone can enjoy them without modification.
Storage Secrets
Keep these in the freezer always. They get slightly soft in the fridge and lose that magical snap when you bite into them. Airtight containers or freezer bags work equally well but do not expect them to last longer than a week anyway.
Serving Moments
Serve them straight from the freezer for that perfect crunch. These work for everything from afternoon snacks to impromptu dessert when guests show up unexpectedly.
- Let them sit for maybe 30 seconds after removing from the freezer so they are not rock hard
- Cut them into smaller pieces than you think you need because they are rich
- Double the recipe immediately because one batch is never enough
Save Pin Sometimes the simplest recipes are the ones that stick around because they just work every single time. These rice cakes have saved me during late night studying, impromptu gatherings, and moments when only chocolate and peanut butter would do.