- Why You’ll Love This Dish
- Doctor’s Tips
- What You Need to Make the Best Ever Delicious Rice Cake
- How to Make This Quick and Easy 10 Minute Snack
- More Treats With Chocolate
- Serving Suggestions
- Common Questions
- Ready to Fall in Love With the Easiest Snack Ever?
Peanut butter chocolate rice cakes are basically my answer to, “What snack destroys cravings but isn’t a sugar bomb?” These crispy, chunky rice cakes get fancy with a layer of creamy peanut butter and oozy chocolate, all made in about as much time as it takes to reheat leftovers. Sound familiar? I’m always frazzled around 3 p.m. looking for a treat with zero guilt and tons of flavor. Trick is, you don’t have to be some kitchen wizard. Don’t even need the oven. If you’re into quick, delicious treats like my favorite peanut butter oatmeal, you’re totally in the right spot.
Why You’ll Love This Dish
Okay, here’s the deal. I’ve tried a lot of snacks. This one is, hands down, in my top three for when I need something sweet but not, like, overboard. It’s got that crunch, but the peanut butter makes it feel more like a dessert you’d get at a five-star restaurant (you know, if chefs used rice cakes). Also, there’s only a handful of ingredients, so you won’t have to buy any weird stuff. I swear by quick snacks because… well, who has patience? If you’ve got kids, roommates, partners, or just your hungry self, it’s customizable as heck. You can jazz these up with all kinds of toppings or keep ‘em straightforward and classic. Either way, it’s a total repeat in my kitchen.
You’re not just making a boring rice cake here. It’s seriously next-level. There’s something ridiculously satisfying about how the creamy peanut butter and melty chocolate mix with the crispy cake. Makes me want a snack right now.
“I made these after seeing a video online, and now my whole family keeps asking for them every week. Five-star snack in five minutes!” —actual comment from my neighbor, Emily
| Ingredient Nutrition Per Serving* Health Benefits | ||
| Rice Cakes (1 piece) | 35 Calories | Low in calories, gluten-free option |
| Peanut Butter (2 tbsp) | 188 Calories, 8g Protein | High in protein, healthy fats |
| Chocolate Chips (1 tbsp) | 70 Calories, 1g Protein | Rich in antioxidants and tasty |
| Sea Salt (pinch) | 0 Calories | Enhances flavor and can reduce cravings |
Doctor’s Tips
Honestly, it feels weird to call these “doctor-approved,” but—surprise—my doctor actually said this snack is awesome if you keep the sugar not crazy high. Peanut butter chocolate rice cakes have protein from the nut butter, and if you opt for dark chocolate, you get a little antioxidant bonus. Not a doctor, not pretending to be, but trust me, this treat doesn’t wreck your diet. Portion control helps—one rice cake is usually enough to hit the spot (although…sometimes I go for two, don’t tell anyone).
Here’s something else: if you’re not stoked about peanut allergies at home, sub with almond or sunflower butter. Still delicious. I try to use peanut butter that’s just peanuts and salt for fewer additives—makes a difference, at least it does for me. The only real catch is, don’t drown the rice cake. Thin layers avoid soggy sadness. If you want to stretch this as a post-workout bite? Sprinkle a teaspoon of chia seeds on top for a fiber bump. Major grown-up move.
What You Need to Make the Best Ever Delicious Rice Cake
You don’t need much. I mean, the list is so short, even my youngest kid helps me gather stuff.
- Rice cakes (plain or lightly salted is best)
- Creamy peanut butter (crunchy is fine if you like drama)
- Chocolate chips or chunks (dark, milk, or even white chocolate, you do you)
- Pinch of sea salt (trust me—takes the snack up a notch)
Optional bonus: Top with sliced banana, chia seeds, or a dusting of cinnamon. If the mood strikes, you could even drizzle on a little honey.
If you like these fun, simple snacks, you might enjoy butterfly snack bags for kids’ lunches—or just for your inner child.
How to Make This Quick and Easy 10 Minute Snack
Ready for the easiest instructions of your life? So, grab those rice cakes—don’t even bother getting fancy ones, just whatever’s cheapest. Spread a good, even layer of peanut butter over each cake. Not too thick, not too skimpy. Sprinkle the chocolate chips right on top. Now the fun part: microwave in quick bursts until the chips are glossy and soft, about 20-30 seconds, or melt your chocolate in a little bowl if you’re feeling chefy. Use a spoon to smooth the chocolate out across the peanut butter.
Give it a minute to set. If you’re anything like me, waiting that sixty seconds almost kills you, but it’s worth it for less mess. Sprinkle with sea salt if you’re feeling extra. There you go! Ridiculously good peanut butter chocolate rice cakes, and no complicated steps.
More Treats With Chocolate
Chocolate makes everything magic—don’t let anyone tell you otherwise. If you’ve got extra time (or extra chocolate lying around), why not make dessert out of snacks? Chocolate-dipped fruit is another go-to. Oh, and have you checked out my confetti cookie cupcakes yet? Seriously fun for parties or that random Tuesday sugar craving. I also love making those butterfly snack bags for any busy day, and packing a chocolate treat alongside is always a win.
If your sweet tooth still isn’t satisfied, you can go wild with different chocolate types or toss on a little coconut on top—makes your kitchen smell like a candy shop in the best possible way.
Serving Suggestions
- Break your giant rice cake in half and dip one side in even more melted chocolate. Messy is good sometimes.
- Add sliced strawberries or bananas for brightness. Looks almost too pretty to eat…almost.
- A sprinkle of chopped roasted nuts or coconut flakes makes this snack feel extra special, like “company’s coming” vibes.
Common Questions
How do I keep rice cakes from getting soggy?
Easy—don’t overdo the peanut butter. Thin, even layers work best, and eat right after making.
Is there a good peanut butter swap for allergies?
Totally! Sunflower seed butter tastes great, or almond butter works if that’s safe for you.
Can I make these ahead of time?
Sort of. They’re best fresh, but I’ve stashed them in the fridge for a few hours. The rice cake will lose some crunch, though.
What chocolate melts easiest?
Chips or bars, either work. I go for semi-sweet chips—they melt quick and taste rich.
Do kids like this snack?
Huge yes in my house. Let them help with the chocolate part for extra fun.
Ready to Fall in Love With the Easiest Snack Ever?
So, quick recap: peanut butter chocolate rice cakes are super fast, customizable, and way better than anything you’d buy in a package. You just need a few basics and a strong snack craving. If you’re still looking for more inspo, check out this Giant Peanut Butter Cup Rice Cake for a big-batch treat or get inspired by this Viral TikTok Giant Peanut Butter Rice Cake—both are fun spins you might want to try if you’re feeding a crowd. Don’t forget to peek at my other snack ideas if you want more variety in your kitchen routine. Trust me, this one’s a keeper. If you make it, come back and tell me how it went!
Peanut Butter Chocolate Rice Cakes
- Total Time: 10 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
Quick and delicious rice cakes topped with creamy peanut butter and melted chocolate, perfect for a satisfying snack.
Ingredients
- Rice Cakes (1 piece)
- Creamy Peanut Butter (2 tbsp)
- Chocolate Chips (1 tbsp)
- Sea Salt (pinch)
- Optional: Sliced banana, chia seeds, or a dusting of cinnamon
Instructions
- Spread a layer of peanut butter over each rice cake.
- Sprinkle chocolate chips on top.
- Microwave in short bursts (20-30 seconds) until chocolate is soft and glossy.
- Use a spoon to spread the melted chocolate over the peanut butter.
- Let it sit for a minute to set, then sprinkle with sea salt.
Notes
For peanut allergies, substitute with almond or sunflower butter. Keep layers thin to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No bake
- Cuisine: American
Nutrition
- Serving Size: 1 rice cake
- Calories: 293
- Sugar: 6g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg