RecipeChocolate-PB Crisp

Nutrition Facts
Amount per Serving
  • Calories: 180
  • Protein: 5 g
  • Total Fat: 11 g
    • Unsaturated Fat: 7.5 g
    • Saturated Fat: 3.5 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 17 g
  • Dietary Fiber: 1 g
  • Total Sugar: 7 g
    • Natural Sugar: 0 g
    • Added Sugar: 7 g
  • Sodium: 70 mg

I discovered this creation on TikTok and had to give it a go (and boy, I’m glad I did). It’s a three-ingredient treat resembling the taste of a Reese’s Kit Kat bar (yeah, I’m serious) with its distinct layers of crunchy, creamy, chocolatey goodness. The rice cake lends an airy-crispness and a perfect sturdy base for the dynamic duo of nut butter and chocolate. When purchasing rice cakes, be sure to use plain-Jane varieties (no fancy flavors like chocolate, caramel, or kettle corn) to minimize added sugar. And while I love this snack on traditional-size rice cakes, I’ve become biased to the mini guys for that pop-in-your-mouth experience. Plus, the smaller, flatter ones increase the ratio of toppings to rice cake, enabling the star ingredients to be more prominent with every delicious bite. It’s basically snack nirvana.

A few notes:

– This recipe makes one serving, which is either one traditional rice cake or about 8 minis. You can easily scale it up for a crowd or stash extras for yourself in the fridge.

-For the rice cakes: If you can’t find plain mini rice cakes, you can use versions made from popped corn as well. This would even work on some of the “popped” triangle snacks, just use flat pieces so it’s easier to spread the PB and the melty chocolate stays put.

-For the chocolate: I typically melt semi-sweet or 70% dark chocolate chips in the microwave.  The melty chocolate will harden quickly in the freezer, about 20 minutes (it’s reminiscent of magic chocolate shell, yum!) and you can store leftovers in the fridge to keep it firmed.

-Sometimes I add a layer of sliced banana between the nut butter and melty chocolate.

  • Prep time
  • Total Time
This recipe makes 1 serving
  • • 1 whole-grain rice cake (or ~8 mini rice cakes)
  • • 1-2 Tablespoons creamy peanut butter or nut butter of choice
  • • 1-2 Tablespoons melted semi-sweet chocolate
  • • Flaky sea salt, optional

Spread the nut butter on top of your rice cake(s), add the melty chocolate, and spread it evenly over the surface using the back of a spoon. Sprinkle on some coarse sea salt. Place in the freezer for at least 20 minutes.

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