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.
Servings: 12 people
Calories: 199kcal
Ingredients
- 1 ½ cups chocolate chips
- 1 ½ tbsp coconut oil
- ⅓ 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 8x8 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!
Nutrition
Calories: 199kcal