Chocolate-PB Crisp
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.
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.
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.
Nutrition Information per serving
Calories: 180Carbohydrates: 17gProtein: 5gTotal Fat: 11g— Unsaturated Fat: 7.5g— Saturated Fat: 3.5gCholesterol: 0mgSodium: 70mgFiber: 1gTotal Sugar: 7g— Natural Sugar: 0g— Added Sugar: 7g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.