Peanut Butter Chocolate Cakes (Printable)

Crispy rice cakes with creamy peanut butter and rich chocolate, frozen for a no-bake delight.

# Ingredient list:

→ Rice Cakes

01 - 3 large plain rice cakes

→ Peanut Butter Layer

02 - 6 tablespoons creamy peanut butter (unsweetened or sweetened)

→ 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

# Step-by-Step Guide:

01 - Line a baking sheet or tray with parchment paper.
02 - Break rice cakes into large chunks or squares and lay them in a single layer on the prepared tray.
03 - Spread 1 tablespoon of peanut butter evenly over each rice cake piece.
04 - Melt chocolate and coconut oil together in a microwave-safe bowl using 20-30 second intervals, stirring until smooth.
05 - Drizzle or spoon melted chocolate over the peanut butter-covered rice cakes ensuring full coverage.
06 - Sprinkle chopped peanuts and sea salt flakes on top if desired.
07 - Place the tray in the freezer for at least 45 minutes until chocolate firms.
08 - Cut into bars or bite-sized pieces and store in an airtight container in the freezer until ready to serve.

# Expert Advice:

01 -
  • You get that perfect salty sweet crunch without any actual baking or waiting for dough to rise
  • These freeze beautifully so you always have something satisfying when the sugar craving hits at 11pm
02 -
  • Melt the chocolate slowly even if you are impatient because seized chocolate is basically edible sadness
  • The parchment paper is non negotiable unless you enjoy chipping frozen chocolate off baking sheets
03 -
  • Work quickly once the chocolate is melted or it will start thickening up on you
  • Use the back of a warm spoon to smooth out any chocolate that pools too thick in one spot
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