Peanut butter rice cake cups
Peanut butter rice cake cups 🤎 is a easy American recipe that serves 6. 160 calories per serving. Recipe by COOK WITH MATT on YouTube.
Prep: 12 min | Cook: 30 min | Total: 52 min
Cost: $8.74 total, $1.46 per serving
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
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
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
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
Add Chocolate Topping
Drizzle or spread the melted chocolate over the pressed rice‑cake bases, covering the surface completely.
Time: PT2M
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
Dietary info: Vegetarian, Gluten‑Free (if rice cakes are certified gluten‑free)
Allergens: Peanuts, Dairy
Ingredient Substitutions
- Instead of Rice Cakes: puffed rice cereal, corn thins
- Instead of Peanut Butter: almond butter, cashew butter
- Instead of Honey: maple syrup, agave nectar
- Instead of Milk Chocolate: dark chocolate, white chocolate
- Instead of Muffin Liners: silicone muffin cups, no liner (grease tray lightly)
Equipment Needed
- Mixing Bowl
- Spatula or Spoon
- Muffin Tray
- Microwave‑Safe Bowl
- Refrigerator
Critical Steps — Do Not Skip
- Mix the rice cake, peanut butter, and honey until fully combined.
- Press the mixture firmly into the muffin liners.
- Melt the chocolate without overheating.
- Allow sufficient chilling time for the chocolate to set.
Chef Tips from the Video
- Use high‑quality milk chocolate for a glossy finish.
- Silicone muffin liners make removal effortless and reduce waste.
- For a decorative touch, sprinkle a pinch of sea salt on the chocolate before chilling.
Troubleshooting
Mixture is too dry and crumbly.
Add an extra teaspoon of honey or a splash of milk to bind the rice cake pieces.
Chocolate hardens too quickly and becomes grainy.
Re‑heat gently in the microwave for a few seconds, stirring until smooth, then continue drizzling.
Bites fall apart when removing from liners.
Press the base more firmly and chill for an additional 10‑15 minutes to firm up.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze individually wrapped for up to 1 month; thaw in fridge before serving.
Room temperature: Not recommended; chocolate may melt and texture will degrade.
Make-Ahead Tips
- Prepare the base and chocolate topping up to step 4, then refrigerate; add the final chocolate layer just before serving.
- These bites freeze well; make a larger batch and freeze for later.
Frequently Asked Questions
What is the cultural significance and history of rice cake snacks in American cuisine?
Rice cakes entered the American market in the 1970s as a low‑calorie, gluten‑free snack. They have become popular among health‑conscious consumers and are often used as a base for quick, no‑bake treats like this chocolate peanut butter honey bite.
How does the YouTube channel COOK WITH MATT specialize in snack‑style recipes?
The YouTube channel COOK WITH MATT focuses on simple, fast‑track recipes that require minimal equipment and few ingredients, often highlighting creative twists on everyday pantry items for snack‑time or quick desserts.
What traditional regional variations exist for sweet rice‑cake based desserts in Asian cuisines?
In Japan, sweet rice cakes (mochi) are often filled with red bean paste, while in Korea, rice cake sticks (tteok) are glazed with honey and sesame oil. This American snack adapts the concept by using Western ingredients like peanut butter and milk chocolate.
What occasions or celebrations is a chocolate‑coated peanut butter rice cake bite traditionally associated with in the United States?
These bite‑size treats are perfect for casual gatherings, school snack tables, or as a quick dessert after sports events. Their portable size makes them popular for picnics and pot‑luck contributions.
What are the authentic traditional ingredients for rice cake snacks versus acceptable substitutes?
Traditional rice cake snacks are made from puffed rice bound with a light sweetener. Acceptable substitutes include puffed corn, quinoa puffs, or even crushed pretzels for a different texture while maintaining the snack’s lightness.
What other American snack dishes pair well with chocolate peanut butter honey rice cake bites?
These bites complement fresh fruit salads, yogurt parfaits, or a simple glass of cold milk. They also work well alongside other no‑bake treats like energy balls or granola bars for a varied snack platter.
What are the most common mistakes to avoid when making chocolate peanut butter honey rice cake bites?
Common errors include under‑mixing the base, which leaves dry rice cake pockets, and overheating the chocolate, which causes it to seize. Also, insufficient chilling time can result in a soft, messy coating.
Why does this recipe use a refrigerator set time instead of a freezer for the chocolate to set?
Refrigeration allows the chocolate to set slowly, preventing bloom (white streaks) and keeping the texture smooth. A freezer can cause the chocolate to contract too quickly, leading to a grainy surface.
Can I make these chocolate peanut butter honey rice cake bites ahead of time and how should I store them?
Yes, you can prepare the bites up to step 5 and keep them sealed in an airtight container in the refrigerator for up to three days. For longer storage, wrap each bite in plastic wrap and freeze; thaw in the fridge before serving.
What does the YouTube channel COOK WITH MATT emphasize in its cooking philosophy?
COOK WITH MATT emphasizes speed, simplicity, and accessibility, encouraging viewers to use everyday pantry staples to create tasty dishes without complex techniques or hard‑to‑find ingredients.
Last updated: August 31, 2026
