Featured,  Recipes

Chocolate Peanut Butter Rice Cake Bars

Now— I’m going to suggest sprinkling them with pumpkin seeds, sunflower seeds, shredded coconut and cranberries. This looks beautiful and inviting and also adds to the nutritional profile. OR you can sprinkle the top with leftover chopped up Halloween candy.

The toppings can be whatever you have. Use your imagination! Sour gummies are especially fun and delicious on top! If you’re making them for a friend who really values a healthy snack then sprinkle goji or golden berries and crushed pistachios instead of the seeds to create a healthy decadent treat. This would be a lovely and mature upgrade for a pop of colour that is rich in antioxidants. 

More Healthy Snacks: 

Swaps and Substitutions

Try swapping the peanut butter for any other nut or seed butter like almond butter, tahini, or cashew butter!

More Topping Ideas:

  • freeze-dried fruit
  • flaky salt
  • pretzels
  • various nuts and seeds like: pistachios, macadamia nuts, brazil nuts, chia seeds, sesame seeds, cashews, pecans etc
  • add dates or raisins or apricots
  • crushed candy cane
  • marshmallows
  • goji berries
  • cacao nibs

Recipe Steps

Melt chocolate and coconut oil on the stove top using a double boiler or bowl placed over a pot. Place the chocolate and coconut oil in the top of your double boiler or heatproof bowl. Heat a few inches of water to a simmer in the bottom pot. Make sure the top pot or bowl is not touching the hot water. You want the steam to melt the chocolate. Stir until you have a smooth creamy mixture. Remove from the heat.

In a large mixing bowl, break up 5 rice cakes into smaller pieces. Add the peanut butter, melted chocolate and a pinch of salt. Stir to mix well, coating all the rice cake pieces.

Transfer this mixture to a lightly greased 8×8 pan. Spread the mixture out evenly and press down lightly to smooth out the top. 

Sprinkle with the toppings of your choice.

Put the pan in the fridge to cool and fully set. When cool, you can either break up into pieces like chocolate bark or cut into squares. Enjoy!

Tips for Making Rice Cake Chocolate Bars

  • grease the pan or line with parchment so the bars will come out easily.

More Recipes to Enjoy

A close up show of a pan of peanut butter black bean brownies cut into squares one brownie is on its side to display the fudgy texture

These peanut butter swirl black bean brownies are so fudgy and so delicious. The texture can’t be beaten! They seriously are like fudge.

These gluten-free buckwheat flour brownies are fudgy and chocolatey. They really call for a tall glass of ice-cold milk.

Save to Pinterest

Chocolate Peanut Butter Rice Cake Bars

Peanut Butter Chocolate Rice Cake Bars

Rice Cakes are only as good as what you top them with. So let’s shoot straight for the stars and cover them in chocolate! This is an EASY and healthy treat to pull off anytime, even last minute if you stick them in the freezer to cool. Perfect to have waiting for your kids after school or to serve to guests with a cup of tea.
5 from 1 vote
Prep Time 15 mins
Cooling Time 10 mins
Total Time 25 mins
Course Dessert, Snack
Cuisine American
Servings 12 people
Calories 199 kcal

Ingredients
  

  • 1 1/2 cups chocolate chips
  • 1 1/2 tbsp coconut oil
  • 1/3 cup peanut butter
  • 4 rice cakes unflavored
  • pinch of salt

Suggested Toppings

  • 1 tbsp pumpkin seeds
  • 1 tbsp shredded coconut
  • 1 tbsp dried cranberries
  • 1 tbsp sunflower seeds

Instructions
 

  • Melt chocolate and coconut oil on the stove top using a double boiler or bowl placed over a pot. Place the chocolate and coconut oil in the top of your double boiler or heatproof bowl. Heat a few inches of water to a simmer in the bottom pot. Make sure the top pot or bowl is not touching the hot water. You want the steam to melt the chocolate. Stir until you have a smooth creamy mixture. Remove from the heat.
  • In a large mixing bowl, break up 5 rice cakes into smaller pieces. Add the peanut butter, melted chocolate and a pinch of salt. Stir to mix well, coating all the rice cake pieces.
  • Transfer this mixture to a lightly greased 8×8 pan. Spread the mixture out evenly and press down lightly to smooth out the top. 
    Sprinkle with the toppings of your choice.
  • Put the pan in the fridge to cool and fully set. When cool, you can either break up into pieces like chocolate bark or cut into squares. Enjoy!
Keyword Chocolate, chocolate dessert, gluten-free, peanut butter, rice cakes

‘Til next time,

Christy

Google Result Preview
recipe image
Recipe Name
Peanut Butter Chocolate Rice Cake Bars
Author Name
Published On
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 1 Review(s)

Hi! I’m Christy, a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.

One Comment

  • Meg

    5 stars
    This was loved by the whole family! I made 1 pan that was half topped with extra Halloween candy and 1 half with goji berries and pistachios and they were a hit with the kids and the adults. My best tip? The left over crumbs were awesome as a “granola” on my Balkan yogurt tipped with blackberries. I’ll be making this easy treat again! And hoping for lots of granola crumbs again. The brown paper on the bottom is a must for me.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Nourishing Hot Drinks Naturally Sweetened Pumpkin Recipes Gingerbread Bundt Cake Broccoli & Tomato Quiche Coconut Flour Chocolate Chip Cookies
Nourishing Hot Drinks Naturally Sweetened Pumpkin Recipes Gingerbread Bundt Cake Broccoli & Tomato Quiche Coconut Flour Chocolate Chip Cookies
Nourishing Hot Drinks Naturally Sweetened Pumpkin Recipes Gingerbread Bundt Cake Broccoli & Tomato Quiche Coconut Flour Chocolate Chip Cookies