Peanut Butter Rice Cake

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This irresistible peanut butter rice cake recipe is sweet, salty, and satisfying (Seriously, it’s better than Reese’s!). It’s so dangerously good that you might not be able to stop after eating one. 

Love this recipe? Try these  No-Bake Peanut Butter Balls and my indulgent Bounty Balls.

Why You’ll Love This Recipe

I try not to spend much time on TikTok, to be honest. But sometimes, I fall victim to the endless scrolling.

That’s when I saw this viral recipe that I just couldn’t wait to try.

But my variation has extra peanuts for the ultimate crunch factor, making it an irresistible salty and sweet treat that’s dangerously good and ready in minutes!

I swear, you won’t be able to stop eating them!

Plus, it stores like a dream in an airtight container for those manic weeks (making it ideal for meal prepping!).

Ingredients You’ll Need

  • Rice cake: I like to use whole grain rice cakes for extra fiber, and I somehow find them even more crunchy than regular versions! If you’re struggling, look for rice cakes without added salt or sugar to keep things as healthy as possible.
  • Peanut butter: Rich in healthy fats and protein. You can use smooth or crunchy. You can also opt for another nut butter (think cashew butter or almond butter!).
  • Dark chocolate: Delicious and much healthier than other options filled with sugar. If you can’t get bars, using high-quality chocolate chips is a great alternative.
  • Roasted peanuts: I love using roasted peanuts as they’re super crunchy and savory. Avoid salted peanuts, as they’re often packed with additives and extra vegetable oil. You could also use crushed almonds, walnuts, shaved coconut, or anything else you fancy.
  • Flaky sea salt: This is optional, but I adore the slight burst of saltiness from the flecks of sea salt sprinkled over the finished rice cake!
Ingredients all laid out on a table.

How To Make Peanut Butter Rice

Step-by-step overview. Full ingredients and instructions are in the recipe card below.

Prep with peanut butter: Spread an even layer of peanut butter over your rice cake (photo 1)

Sprinkle the nuts: Sprinkle your roasted peanuts on top of the peanut butter (photo 2).

Melt the chocolate: Put the chocolate into a small, microwave-safe bowl and heat it for two 30-second intervals. You’ll want to stir between each interval to make sure your chocolate melts smoothly! 

Top to perfection: Once the chocolate is melted, carefully drizzle it on top of the rice cake (photo 3). Then, top to perfection with the flaky sea salt (and more chocolate chips if you want!) (photo 4).

Freeze and enjoy: Pop your rice cake into the freezer for about 10 minutes to let the chocolate set (photo 5)

Peanut butter rice cake on a plate ready to be eaten.

Storage

Fridge: Place in an airtight container and consume within a couple of days, or the rice cakes will become soggy.

Freezer: You can freeze a few of these bad boys in an airtight container for up to a month. Add a layer of parchment paper between layers to prevent them from sticking together. This way, when you’re ready for a quick snack or an on-the-go treat, you can easily separate them without any hassle.

Close up of peanut butter rice cake.

If you try this peanut butter rice cake recipe, please leave a comment and a rating, and let me know how much you liked it!

If you try this peanut butter rice cake recipe, please leave a comment and a rating and let me know how much you liked it!

Peanut butter rice cake split in half in a serving plate.
5 from 4 votes
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Peanut Butter Rice Cake

This delicious peanut butter rice cake recipe is sweet, salty, and satisfying (Seriously, it’s better than Reese’s!). It’s so dangerously good that you might not be able to stop after eating one.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Snack
Cuisine: Vegan, Vegetarian
Servings: 1
Calories: 278kcal
Author: Sara Trezzi

Ingredients

  • 1 rice cake - whole grain (see note 1)
  • 1-2 tablespoons peanut butter - or any other nut butter
  • 1-2 tablespoons dark chocolate - or high-quality dark chocolate chips like these ones
  • 1 tablespoon roasted peanuts - or any other nuts (see note 2)
  • 1 pinch flaky sea salt - optional

Instructions

  • First, spread a layer of peanut butter—or another nut butter you like—over the surface of your rice cake, making sure it’s evenly distributed.
  • Sprinkle the peanuts on top of the peanut butter.
  • Then, put the chocolate into a small, microwave-safe bowl. Heat them in the microwave for two 30-second intervals, stirring in between each interval to ensure the chocolate melts smoothly. You can also melt the chocolate using the double boiler method on your stovetop (see note 3).
  • Once the chocolate is melted, drizzle it on top of the rice cake.
  • Top it with flaky sea salt and place in the freezer for about 10 minutes to allow the chocolate to set.
  • Enjoy!

Notes

Note 1 – Rice Cakes: I prefer using whole-grain rice cakes for the extra fiber. Avoid any rice cakes with added salt or sugar to keep this snack healthy.
Note 2 – Peanuts: I love using roasted peanuts (use unsalted, as salted peanuts often have additives and extra oil added). But you can also use crushed almonds, walnuts, or any other nuts.
Note 3 – Melt the chocolate on the stove: If you don’t have a microwave, fill a pot with a couple of inches of water and place it on the stove over low heat. Then, put the chocolate in a heatproof bowl that fits snugly over the pot, ensuring the bottom of the bowl doesn’t touch the water, and stir the chocolate until it’s smoothly melted.
Storage: You can make a batch of 6-8 of these, and once frozen, store them in an airtight container in the fridge or freezer, ready to be enjoyed. I prefer to store them in the freezer as they stay crispier.

Nutrition

Calories: 278kcal | Carbohydrates: 20g | Protein: 8g | Fat: 20g | Sugar: 5g

Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!

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