Chocolate Peanut Butter Rice Cakes
by Marly McMillen
These Chocolate Peanut Butter Rice Cakes offer a glossy, dramatic chocolate shell over creamy PB—the ultimate 20-minute fix for any mid-afternoon crisis.
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These Chocolate Peanut Butter Rice Cakes are insanely delicious! Think crispy rice cake base slathered with creamy peanut butter, then topped with a shiny, hardened chocolate shell that snaps when you bite in. It’s like a healthier Reese’s peanut butter cup that satisfies every sweet craving without the guilt. Bonus: they’re ready in under 20 minutes and feel fancy enough for a treat but simple enough for everyday snacking!
The Only Life Hack I Can Actually Trust
There are two kinds of people in this world: those who think a rice cake is a snack, and those who know it’s merely a delivery system for peanut butter…a mid-afternoon crisis aversion. These Chocolate Peanut Butter Rice Cakes are for the latter.
We’re taking a base that has the structural integrity of a packing peanut and transforming it into something glossy, snap-worthy, and frankly, more reliable than my first car (a 1971 Volvo… stickshift… with a lot of miles).
This is a chocolate rice cake with peanut butter that actually satisfies, mostly because when you add peanut butter—the only glue holding most of my life together—and a shell of chocolate with a silky, glossy, dramatic authority, suddenly, it’s not a snack; it’s a lifestyle intervention.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Rice cakes — Grab the lightly salted ones if you want extra flavor pop; plain works great too.
- Peanut butter (natural preferred) — Creamy is best for spreading; natural keeps it wholesome without added sugars. If yours is super thick, warm it slightly to make it easier to spread.
- Vanilla protein powder — This sneaky boost adds a subtle sweetness and makes them feel more filling. Skip it if you want classic, or swap it for cocoa powder for double-chocolate vibes.
- Chocolate chips — Use dairy-free if you need vegan; higher-quality chips melt more smoothly and taste richer.
- Coconut oil — Helps the chocolate melt silky and harden with that perfect snap. Don’t skip unless you’re out—it’s the secret to the crackly top!
- Optional toppings — Sliced strawberries for fresh contrast, chopped peanuts for crunch, flaky sea salt for that irresistible salty-sweet finish, or an extra peanut butter drizzle because why not?
How to Make Chocolate Peanut Butter Rice Cakes (A Three-Act Play)
I whip these up whenever the sweet tooth strikes. I advise making these goodies today, because “future you” deserves a chocolate shell waiting in the cupboard.
Act 1: Spread the Peanut Butter Magic
Slather your rice cake peanut butter chocolate mixture with the kind of reckless abandon usually reserved for buttering toast at 1 AM. If you’re adding protein powder, whisk it in until the texture is smooth enough to be used as a facial cream—though I’d recommend eating it instead.
Act 2: The Melting Point
Toss the chocolate chips and coconut oil into a microwave-safe bowl. Zap in 20-30 second bursts, stirring like crazy between each, until it’s glossy and smooth. The smell alone will make you weak—don’t burn it, just keep stirring!
Act 3: The Big Chill
Spoon or drizzle the melted chocolate over the peanut butter, spreading gently to cover everything. While it’s still wet, sprinkle on flaky sea salt or other toppings. That shiny layer is about to become your favorite part.
Pop them in the freezer. This is the hardest part of the recipe…waiting fifteen minutes while the laws of thermodynamics do their work. You’re waiting for that “snap.” If it doesn’t crackle when you bite, go back to the freezer and think about what you’ve done.
Recipe Test Kitchen
I love testing recipes, mostly because it gives me a socially acceptable reason to eat the same thing four times in one afternoon. Here are the hard truths I discovered in the trenches of the Marly test kitchen:
- The Double-Dip Scandal: If you want an extra-thick shell, you can double the chocolate and dip the entire rice cake—peanut butter side up—into the bowl. It’s messy, it’s excessive, and it’s the only way to live if you’re having a particularly dramatic Tuesday.
- The Freezer Temper Tantrum: If your chocolate shell cracks, don’t panic. Simply let the chocolate set at room temperature for a full minute before banishing it to the freezer. It gives the finish a smoother, more composed look.
- The Low-Calorie Compromise: If you’re mindful of calories, you can use my Low-Calorie Peanut Butter hack. It’s a compromise, but at least it’s a delicious one.
- The Nut Butter Betrayal: While peanut butter is the gold standard, almond butter works beautifully for a milder twist. It’s still insanely addictive, just slightly more “Upper West Side.”
Serving Chocolate Rice Cakes with Peanut Butter
Serve this crunchy rice cake treat with any of the following:
- Pair with fresh berries for a fruity contrast that cuts the richness.
- Crumble over this soy yogurt for a quick parfait.
- Enjoy alongside coffee or tea…the salt on top makes it pop.
- Cut into wedges for sharing (or not…your call!).
Storage Tips
Keep these in an airtight container at room temperature for up to a week. They soften slightly but stay delicious. For longer, freeze them in a single layer, then transfer to a bag. They thaw in minutes, so grab one straight from the freezer whenever you need a treat!
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Chocolate Peanut Butter Rice Cakes
Ingredients
- 4 rice cakes (plain)
- ⅓ cup peanut butter (natural preferred)
- 1 tablespoon vanilla protein powder
- ⅓ cup semi-sweet chocolate chips
- ½ teaspoon coconut oil
- ⅕ teaspoon flaky sea salt
Instructions
- Line a baking sheet or plate with parchment paper (for easy cleanup and transfer).
- Combine peanut butter and protein powder in a small bowl. Spread 1-2 tablespoons of peanut butter mixture evenly over the top of each rice cake. Go edge-to-edge for maximum coverage—thicker layer if you love PB!4 rice cakes, ⅓ cup peanut butter, 1 tablespoon vanilla protein powder
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-30 second bursts, stirring well between each, until fully melted and smooth. (Alternatively, melt over a double boiler on the stove.)⅓ cup semi-sweet chocolate chips, ½ teaspoon coconut oil
- Spoon or drizzle the melted chocolate over the peanut butter layer, spreading it gently with the back of a spoon to cover completely. Sprinkle a pinch of flaky sea salt on top while the chocolate is still wet.⅕ teaspoon flaky sea salt
- Place the rice cakes in the freezer for 15 minutes until the chocolate hardens into a crisp shell.
- Enjoy immediately, or store in an airtight container in the fridge for up to a week (they soften a bit over time but still taste amazing).
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Notes
- For a fully dipped version → Dip the entire peanut butter-topped rice cake into the melted chocolate for a thicker shell.
- Make it vegan → Use dairy-free chocolate.
- Protein boost → Use a protein-packed peanut butter or add a sprinkle of chia seeds.
- Kid-friendly twist → Cut into wedges after hardening for easier eating.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
More Chocolate Peanut Butter Favorites
If you love this recipe for peanut butter rice cakes with chocolate topping, here are more chocolate peanut butter favorites to try:
Frequently-Asked Questions
Are these gluten-free?
Yes, as long as your rice cakes are certified gluten-free.
Can I add banana?
Totally! Slice it thin under the PB for that classic PB-chocolate-banana combo.
Can I make these vegan?
Absolutely! Use dairy-free chocolate chips, and you’re good to go.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
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