Chocolate-PB Crisp
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.
![](https://joybauer.com/wp-content/uploads/2022/05/HORIZONTAL-JB.COM-15.png)
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.
Try this take on the viral toast trend: Blackberry-Pistachio Custard Toast!
Chocolate-PB Crisp
Ingredients
- 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
Instructions
- 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.