Indulge in these delicious and easy to make rice cake with chocolate.
This delicious rice cake recipe is so simple to make, you'll be wanted more!
They can easily be made in advance and make for a delicious and light breakfast or snack.
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Imagine a layer of peanut butter (or biscoff spread if you prefer), topped with chopped nuts, melted chocolate, and your favorite toppings like fresh fruits or sea salt.
These rice cake with chocolate are so simple to make and are perfect for breakfast on the go, a tasty lunch box snack, or even a quick last minute dessert.
These peanut butter and chocolate rice cakes are a quick snack that can be enjoyed all year round.
Of course, if you are looking to make these delicious rice cakes nut free, you could always use biscoff spread or a jam or compote.
And here's the best part: these goodies can be prepped in advance, making it the perfect treat whenever those cravings hit.
Whether you're in need of a quick pick-me-up, a post-dinner indulgence, or a leisurely breakfast, these quick and easy rice cake with chocolate is here to turn your snack game up a notch.
Why You'll Love This Recipe
- Customize these rice cakes to you liking.
- Great for breakfast on the go.
- Can make rice cake with chocolate in advance.
- Enjoy for a light breakfast, lunch box snack, or even dessert.
- These chocolate coated rice cakes can be made gluten free.
Cost To Make
Estimated cost = $6.50, or $1.62 a rice cake
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Rice cakes
- Peanut butter or Biscoff spread (smooth or crunchy): At room temperature
- Peanuts (or biscoff biscuits): Roughly chopped
- Chocolate chips: Milk, white, caramilk or dark
Optional Toppings
- Peanuts or Biscoff cookies, crushed
- Sprinkles or hundreds and thousands
- Sea Salt, coarsely chopped
- Shredded Coconut
- Granola
- Fresh berry slices such as strawberries, blueberries, or raspberries
- Sliced bananas
Instructions
This recipe for rice cake with chocolate makes 4 rice cakes. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
Step One: Spread some peanut butter (or biscoff spread) over 1 rice cake.
Step Two: Place some of the roughly chopped peanuts (or biscoff biscuits) evenly on top.
Step Three: Melt the chocolate using the double boiler method or the microwave in 15 to 20 second increments until melted and smooth.
If you are melting your chocolate in the microwave, make sure you stir the chocolate between bursts of melting the chocolate.
Step Four: Spread some melted chocolate on top of the rice cake with peanut butter.
To make it easier to spread, place some melted chocolate in the centre of the rice cake and use the back of a spoon to spread the chocolate towards the outside of the rice cakes.
Step Five: If desired, sprinkle some optional toppings over the melted chocolate before it sets.
Step Six: Place rice cake on a plate or tray. Repeat steps 1 to 6 for remaining ingredients.
Step Seven: Place rice cakes in fridge until the chocolate is set. Serve.
Tips for Success
- Make sure your peanut butter or biscoff spread is at room temperature so that it can easily be spread. If it is not easy to spread, place it in a microwave safe bowl and microwave in short bursts until you are able to spread it easy. You do not want it melted.
Substitutions / Variations
- To make chocolate and orange rice cakes mix some orange zest or orange juice through your peanut butter (or biscoff spread) before spreading it over your rice cakes.
- For vanilla and chocolate rice cakes add about ½ teaspoon or to taste of vanilla essence to your peanut butter (or biscoff spread) before you spread it over your rice cakes.
- If you don't want to use peanut butter or Biscoff spread, you could use a jam or compote or another nut butter like cashew butter.
- Instead of placing chopped peanuts or biscoff biscuits in between the peanut butter and chocolate, you could place some slices of fresh fruit, like strawberries or banana or even dates or some crushed sea salt.
Serving Suggestions
You might like to enjoy these rice cakes with chocolate with:
- A simple fruit salad
- Breakfast smoothie or smoothie bowl
- Cup of tea or coffee
- A bowl of granola and yogurt
Storage
These rice cake with chocolate can be stored in an air tight container for 1 to 2 days.
FAQ
You can enjoy rice cakes with sweet or savory toppings. Some popular toppings include peanut butter and jelly, Nutella and strawberries, Biscoff spread and crushed Biscoff biscuits, avocado, or cream cheese and tomato.
You could top rice cakes with different spreads such as avocado, cream cheese, jam or compote, Nutella, or melted chocolate.
What rice is used for what?
Ever wondered which might be the best rice to use for a dish you're about to make.
Or maybe you're just curious and want to know more about rice in general.
Why not check out our pages on what is basmati rice and what is jasmine rice.
Helpful Rice Cooking Tips
Want to know how to cook rice or just need a little refresher?
Check out how to easily cook basmati rice, sushi rice, and jasmine rice on the stovetop.
Or, why not check out our recipes on how to make basmati rice, jasmine rice, and sushi rice in the Instant Pot.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Rice Cake With Chocolate
Ingredients
- 4 rice cakes
- 4 tablespoons (94 grams, 3.32 ounces) peanut butter or Biscoff spread (smooth or crunchy), at room temperature
- 2 tablespoons (26 grams, 0.92 ounces) peanuts (or biscoff biscuits) roughly chopped
- 5 tablespoons (100 grams, 3.52 ounces) chocolate chips, milk, white, caramilk or dark
Optional Toppings
- Peanuts or Biscoff cookies crushed
- Sprinkles or hundreds and thousands
- Sea Salt coarsely chopped
- Shredded Coconut
- Granola
- Fresh berry slices such as strawberries blueberries, or raspberries
- Sliced bananas
Instructions
- Spread some peanut butter (or biscoff spread) over 1 rice cake.
- Place some of the roughly chopped peanuts (or biscoff biscuits) evenly on top.
- Melt the chocolate using the double boiler method or the microwave in 15 to 20 second increments until melted and smooth. See note 1.
- Spread some melted chocolate on top of the rice cake with peanut butter. See note 2.
- If desired, sprinkle some optional toppings over the melted chocolate before it sets.
- Place rice cake on a plate or tray. Repeat steps 1 to 6 for remaining ingredients.
- Place rice cakes in fridge until the chocolate is set. Serve.
Notes
- If you are melting your chocolate in the microwave, make sure you stir the chocolate between bursts of melting the chocolate.
- To make it easier to spread, place some melted chocolate in the centre of the rice cake and use the back of a spoon to spread the chocolate towards the outside of the rice cakes.
- Make sure your peanut butter or biscoff spread is at room temperature so that it can easily be spread. If it is not easy to spread, place it in a microwave safe bowl and microwave in short bursts until you are able to spread it easy. You do not want it melted.
Jim says
Kiddos loved these for brekkie. Cheers.