- Thin rice cakes (like Lundberg Thin Stackers or Trader Joe’s Rice Cake Thins)*
- Peanut Butter (or nut/seed butter of choice)
- Dark, semi-sweet, or milk chocolate chips or melting wafers
- Flaky Sea Salt, optional
Line a plate or baking sheet with parchment or wax paper.
Spread the rice cake evenly with peanut butter. You’ll need about 1 tablespoon per rice cake.
Melt the chocolate. Place your chocolate in a small, microwave-safe bowl that is slightly wider than the width of the rice cake. Microwave in 20- to 30-second increments, stirring in between, until fully melted. Alternatively, you may melt the chocolate on the stove using a double boiler. Note: You’ll need about 2 teaspoons (10g) melted chocolate per rice cake—one tablespoon of chips is roughly the amount—but it helps to start with more so that you can more easily dip.
Top with chocolate. Dip the peanut butter side of the rice cake into the chocolate, and then gently use a knife to evenly distribute and scrape off any excess. If you use a careful hand, you can glide right over the peanut butter. If preferred, you may drizzle the chocolate over the rice cake.
Lightly sprinkle with flaky salt, if using, and place in the freezer or refrigerator for 5 to 10 minutes. Once the chocolate has set, enjoy!
Storage: If making more than one, you can store the peanut butter rice cakes in an airtight container in the refrigerator for several days or freeze for longer storage. Any leftover chocolate can be cooled, covered, and stored at room temperature and then reheated when ready to make more.
*If you have regular rice cakes on hand or can’t find the thinner stackers, you may absolutely use them. To better taste the peanut butter however, you may wish to use a thicker spread (about 1½ to 2 tablespoons compared to 1 tablespoon for the thinner cake).
Use a plain rice cake, white or brown rice, but not a flavored one unless you’d like another flavor to shine through.