Description
A quick no-bake snack made with crisp rice cakes, glossy melted chocolate, creamy peanut butter drizzle, and a tiny pinch of flaky sea salt.
Ingredients
Scale
- 6 plain rice cakes
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil
- 3 tablespoons creamy peanut butter
- 1/4 teaspoon flaky sea salt
Instructions
- Line a baking sheet with parchment paper and make space in the refrigerator for chilling.
- Add the semi-sweet chocolate chips and coconut oil to a microwave-safe bowl.
- Microwave in 20-second intervals, stirring after each interval, until the chocolate is smooth and glossy.
- Place the rice cakes in a single layer on the prepared baking sheet.
- Spoon the melted chocolate over each rice cake and spread it gently to the edges.
- Warm the peanut butter for a few seconds if needed, then drizzle it over the chocolate.
- Sprinkle each rice cake with a small pinch of flaky sea salt while the chocolate is still slightly soft.
- Refrigerate for 15 minutes, or until the chocolate is firm.
- Serve chilled for the best crunch.
Notes
- Melt the chocolate slowly so it stays smooth and glossy.
- Keep the rice cakes dry before coating so they stay crisp.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Use parchment between layers if stacking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 rice cake
- Calories: 185
- Sugar: 12g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg