Beware! these viral chocolate peanut butter rice cakes are addicting! They’re also ridiculously easy to make, keep well in the fridge or freezer, and are made with just a few simple and real ingredients. Naturally gluten-free and easily made dairy-free/vegan.
CHOCOLATE PEANUT BUTTER RICE CAKES
If you like Reese’s peanut butter cups, then you’re going to LOVE these viral chocolate peanut butter rice cakes!
They’re a cinch to make using just a few simple, real ingredients. In fact, you probably already have most of the things you’ll need in your pantry!
Reese’s Rice Cakes are made with crunchy rice cakes, smooth and creamy peanut butter, and melty chocolate that thickens into a hard shell. What really takes these next level is a sprinkling of flaky sea salt. Yum.
It’s the perfect healthy snack to satisfy your sweet tooth without feeling like garbage after. Some viral recipes are better than others, and I declare this one a solid win.
WAIT! Don’t lose this post! Save this image on Pinterest
Table of contents
Looking for more healthy recipes? Try my Ninja Creami Orange Julius Protein Ice Cream, or give this Black Bean Brownie Batter a whirl!
INGREDIENTS IN CHOCOLATE PEANUT BUTTER RICE CAKES
I love this easy recipe because it’s so quick to make with just a few simple ingredients. Definitely a popular snack at my house, the kids beg me to make it all the time!
***Ingredient amounts and instructions are in the recipe card at the bottom of this post.
1 package plain rice cakes
A standard package has about 13 whole grain rice cakes. Any brand will work, Quaker is available in most stores and is labeled gluten-free but if you want to be extra safe, Lundberg Farms makes some that are certified gluten-free.
I usually get lightly salted rice cakes, but anything that isn’t flavored will work just fine.
1 (16 ounce) jar peanut butter
You can use creamy or crunchy, depending on your preference. If you don’t like peanut butter or can’t tolerate it, feel free to swap out your favorite nut or seed butter!
Almond butter, cashew butter, and Sunbutter all work great. Natural peanut butter also works if that’s your thing.
1 (12 ounce) package chocolate chips
I love using dark chocolate, but you can use semi-sweet or milk chocolate.
You can use dairy free chocolate chips to make this recipe dairy free and vegan!
flaky salt
Technically flaky salt is optional in this recipe, but it definitely levels up your peanut butter cup rice cakes!
You can find flaky salt in the spice section of your local grocery store-most stores sell it! It’s a bit more pricy than regular salt but lasts forever and is well worth the price.
HOW TO MAKE PEANUT BUTTER CUP RICE CAKES
This recipe is easy-peasy!
Full ingredients and instructions are in the printable recipe card at the bottom of this post.
Step 1: Melt Chocolate
Gather your ingredients and melt the chocolate.
To melt in the microwave:
Pour the chocolate chips into a microwave-safe bowl and heat on full power for 30-second intervals. After each interval, stir the chocolate chips for a good 15 seconds. The chocolate will continue to melt as you stir.
Overheating your chocolate can make it thick instead of properly melted, so be generous with your stirring and heat the chocolate only as much as is necessary.
Other ways to melt chocolate
If you don’t have a microwave or are looking for other ways to melt your chocolate, King Arthur has an excellent review of all the different ways you can melt chocolate.
Step 2: Spread peanut butter
Use a knife or spatula to spread peanut butter over the rice cake. You can spread all the way to the edge, or leave a bit of space around the outside as shown in the pics.
PRO TIP: You can use any nut or seed butter you like.
Step 3: Top with Melted Chocolate
Sprinkle some chopped peanuts on top of the peanut butter if you want, then pour melted chocolate chips over the top. Gently spread the chocolate so that it forms a thin layer over the rice cake.
Step 4: Top with Flaky Salt and Chill
Finish with a touch of flaky salt. Set all peanut butter cup rice cakes in a single layer on a baking sheet (you can line with parchment paper for easy clean up if you want), and place in the fridge or freezer to set.
I like to freeze them for 5-10 minutes until the chocolate is hardened, then transfer to the fridge for storage.
HOW TO STORE CHOCOLATE PEANUT BUTTER CUP RICE CAKES
Store chocolate peanut butter rice cakes in an airtight container in the fridge or freeze. Separate layers with a piece of parchment paper or wax paper so they don’t stick together.
Peanut butter cup rice cakes will stay good in the fridge for 3-4 days and freeze for longer.
Technically you can store them for longer since there isn’t much in them that will go bad, but the rice cakes will get a little softer as they sit.
WAYS TO ENJOY CHOCOLATE PEANUT BUTTER RICE CAKES
Chocolate peanut butter rice cakes make the perfect after-school snack! My kids get so excited when they come home to a tray of these and I love that I can make them ahead of time, then just pull them out of the fridge.
Honestly, I’ve enjoyed this rice cake treat for breakfast. I mean, it’s not that different from a slice of peanut butter toast, right??
And when those afternoon sugar cravings hit, you can ditch the processed candy bars and grab a chocolate peanut butter rice cake instead. Tastes like a Reese’s but with a satisfying crunch. I really think you’re going to love this recipe!
MORE RECIPES YOU’LL LOVE
Viral 4-Ingredient Gluten Free Biscuits
Ninja Creami Chunky Monkey Protein Ice Cream (better than Ben and Jerry’s!)
Chocolate Chip Cookie Dough Energy Bites
Chocolate Brownie Protein Balls
Flourless Tahini Swirl Brownies
Making this recipe? Please leave a star rating! I love hearing from my readers and your reviews help more people find gluten-free recipes that actually taste good.
Connect with me on Instagram, Pinterest, and Facebook
CHOCOLATE PEANUT BUTTER RICE CAKE RECIPE
Chocolate Peanut Butter Rice Cakes
Beware! these viral chocolate peanut butter rice cakes are addicting! They're also ridiculously easy to make, keep well in the fridge or freezer, and are made with just a few simple and real ingredients. Naturally gluten-free and easily made dairy-free/vegan.
Ingredients
- 13 plain rice cakes (I used lightly salted)
- 1 (16 ounce) jar creamy peanut butter (see notes)
- 1 (12 ounce) package chocolate chips
- Flaky salt
- optional: chopped peanuts
Instructions
- Melt chocolate chips by heating in the microwave in a microwave-safe bowl for 30 second intervals (full power). Stir thoroughly between each interval and heat only as much as necessary to melt the chocolate. Set aside.
- Spread 1-2 tablespoons of peanut butter evenly over each rice cake.
- Divide melted chocolate evenly over each of the rice cakes, spreading gently to cover the surface. I like to add a bit of space around the edges so it isn't messy to hold.
- Sprinkle with a touch of flaky salt.
- Place all the finished rice cakes in a single layer on baking sheets and refrigerate or freeze until the chocolate is set. This will take around 10 minutes in the freezer, and about 45 minutes in the fridge.
- Store chocolate peanut butter rice cakes in an airtight container in the fridge for 3-4 days or in the freezer for a couple weeks. Separate layers with parchment paper to keep them from sticking to one another.
Notes
You can make as many or as few as you want. You'll just need 1 rice cake, 1-2 tablespoons of peanut butter, and 2 tablespoons of chocolate chips per serving.
You can use any nut or seed butter you want, creamy or crunchy varieties. My favorites are peanut butter, almond butter, and Sunbutter. If you're using a natural nut butter that is freshly ground, it might be hard to spread without breaking the rice cake.
Be sure all your ingredients are labeled gluten-free if needed.
Don't skip the flaky salt! It really takes these to the next level. You can substitute sea salt in a pinch or leave it off altogether if you're watching your sodium.
This recipe can be made nut-free by using Sunbutter, and/or dairy-free by using vegan chocolate chips.
Nutrition Information:
Yield: 13 Serving Size: 1Amount Per Serving: Calories: 65Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 86mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 1g