Peanut butter rice cake cups 🤎

Ingredients

• 3 pieces Rice Cakes (standard size, broken into small pieces)
• 2 tablespoons Peanut Butter (smooth or crunchy, softened if refrigerated)
• 2 tablespoons Honey (light or raw honey)
• 100 grams Milk Chocolate (chopped for even melting)
• 6 pieces Muffin Liners (paper or silicone, fits standard muffin tray)

Instructions

1. Break and Combine Base Ingredients

   Place the three rice cakes in a mixing bowl, break them into small pieces, then add 2 Tbsp peanut butter and 2 Tbsp honey. Stir until a uniform, slightly sticky mixture forms.

   Time: PT3M

2. Press Mixture into Muffin Liners

   Line a muffin tray with six liners. Spoon the mixture into each liner, pressing down firmly with the back of a spoon or your fingers to create an even base.

   Time: PT2M

3. Melt Milk Chocolate

   Place the chopped milk chocolate in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between bursts, until fully melted and smooth.

   Time: PT5M

   Temperature: 45°C

4. Add Chocolate Topping

   Drizzle or spread the melted chocolate over the pressed rice‑cake bases, covering the surface completely.

   Time: PT2M

5. Chill to Set

   Place the muffin tray in the refrigerator and let the bites set for at least 30 minutes, or until the chocolate is firm.

   Time: PT30M

   Temperature: 4°C

Nutrition Facts

Calories

160

Protein

2 g

Carbohydrates

20 g

Fat

8 g

Fiber

1 g