How to make Chocolate Peanut Butter Rice Cakes
How to make Chocolate Peanut Butter Rice Cakes is a easy American recipe that serves 4. 400 calories per serving. Recipe by JorDinner on YouTube.
Prep: 12 min | Cook: 20 min | Total: 40 min
Cost: $4.55 total, $1.14 per serving
Ingredients
- 200 g Dark Chocolate (70% cocoa, broken into small pieces for even melting)
- 4 Tbsp Peanut Butter (Smooth, unsweetened preferred)
- 4 pieces Plain Rice Cakes (Standard puffed rice cakes, no flavorings)
- 1 pinch Sea Salt (Flaky sea salt for topping)
- 1 cup Water (For the bain‑marie (water bath))
Instructions
Set up bain‑marie
Fill a small saucepan with about 1 cup of water and bring to a gentle simmer. Place the heatproof bowl on top, ensuring the bottom does not touch the water.
Time: PT5M
Temperature: Medium heat
Melt chocolate
Add the dark chocolate pieces to the bowl and stir until completely melted and smooth. Remove the bowl from the heat and let the chocolate cool slightly (about 30‑32°C).
Time: PT2M
Spread peanut butter
Place the rice cakes on a plate. Using a spoon, spread about 1 tablespoon of smooth peanut butter onto the center of each cake, avoiding the edges.
Time: PT2M
Dip and coat
One by one, dip each peanut‑butter‑topped rice cake into the melted chocolate, allowing excess to drip off. Use a spoon to coat any missed spots.
Time: PT2M
Season with sea salt
While the chocolate is still runny, sprinkle a pinch of flaky sea salt over each cake.
Time: PT1M
Chill to set
Arrange the coated cakes on a parchment‑lined tray and refrigerate for about 15 minutes until the chocolate hardens.
Time: PT15M
Temperature: 4°C
Serve
Remove the cakes from the fridge, let sit at room temperature for 2 minutes, then enjoy.
Time: PT1M
Nutrition Facts
- Calories
- 400
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑free (if rice cakes are certified gluten‑free), Nutty, High‑fat
Allergens: Peanuts, Dairy (chocolate may contain milk solids)
Ingredient Substitutions
- Instead of Dark Chocolate: Milk chocolate, White chocolate
- Instead of Peanut Butter: Almond butter, Cashew butter
- Instead of Plain Rice Cakes: Rice crackers, Gluten‑free rice crackers
- Instead of Sea Salt: Kosher salt, Himalayan pink salt
Equipment Needed
- Heatproof Mixing Bowl
- Small Saucepan
- Metal or Silicone Spoon
- Refrigerator
- Parchment‑Lined Tray
Critical Steps — Do Not Skip
- Set up bain‑marie and melt chocolate without water contact.
- Cool melted chocolate slightly before dipping.
- Dip rice cakes quickly to avoid chocolate hardening.
- Refrigerate until chocolate fully sets.
Chef Tips from the Video
- Use high‑quality dark chocolate (70% cocoa or higher) for a richer flavor and a firm snap.
- Flaky sea salt adds a pleasant crunch and balances the sweetness.
- For an extra crunch, sprinkle toasted chopped peanuts on top before the chocolate sets.
- Work with room‑temperature peanut butter to avoid tearing the rice cake.
Troubleshooting
Chocolate seizes or becomes grainy.
Remove the bowl from heat immediately, add a teaspoon of neutral oil, and stir vigorously until smooth.
Peanut butter is too stiff to spread.
Warm the peanut butter for 10‑15 seconds in the microwave or let it sit at room temperature before spreading.
Chocolate does not harden after refrigeration.
Make sure the chocolate was fully melted and cooled to the right temperature; if it’s too warm, increase chilling time or place the tray in the freezer briefly.
Storage
Refrigerator: Place in an airtight container for up to 3 days.
Freezer: Freeze in a single layer, covered, for up to 1 month. Thaw in the fridge before serving.
Room temperature: Do not leave at room temperature for more than 2 hours; chocolate may soften.
Make-Ahead Tips
- Spread the peanut butter on the rice cakes and keep them covered in the fridge; dip in chocolate just before serving.
- Melt extra chocolate and store it in a sealed container in the fridge; gently re‑heat in a bain‑marie before use.
Frequently Asked Questions
What is the cultural significance and history of chocolate peanut butter rice cakes in American snack culture?
Chocolate‑coated treats have been popular in the United States since the mid‑20th century, and the combination of peanut butter and chocolate is a classic American flavor pairing. Adding a rice cake creates a low‑calorie, crunchy base that fits modern snack trends focused on quick, indulgent bites.
How does the French term "au bain‑marie" relate to the chocolate melting step in this recipe from YouTube channel JorDinner?
JorDinner mentions the French phrase "au bain‑marie" to describe melting chocolate over simmering water. This gentle water‑bath method prevents the chocolate from scorching and yields a smooth, glossy coating for the rice cakes.
What traditional regional variations of chocolate‑coated rice cakes exist in Asian cuisines compared to this American version?
In Japan, a similar snack called "chocolate‑covered rice crackers" often uses soy sauce‑flavored rice crackers and dark chocolate. In Korea, sweet rice cakes (tteok) are sometimes dipped in chocolate and sprinkled with sesame seeds. The American version uses plain puffed rice cakes and adds peanut butter for a distinct flavor.
What occasions or celebrations is chocolate peanut butter rice cake typically served at in the United States?
These bite‑size treats are popular at casual gatherings, movie nights, school lunchboxes, and as a quick dessert after dinner. Their easy preparation also makes them a favorite for holiday cookie swaps and potluck snack tables.
What are the authentic traditional ingredients for chocolate peanut butter rice cakes versus acceptable substitutes?
Authentic ingredients are plain puffed rice cakes, smooth peanut butter, high‑quality dark chocolate, and flaky sea salt. Acceptable substitutes include almond or cashew butter, milk or white chocolate, and kosher or pink Himalayan salt.
What other American snack dishes pair well with chocolate peanut butter rice cakes?
They pair nicely with fresh fruit like strawberries, a glass of cold milk, or a side of homemade whipped cream. For a more substantial snack, serve them alongside popcorn or a cheese platter for contrast.
What are the most common mistakes to avoid when making chocolate peanut butter rice cakes at home?
Common errors include overheating the chocolate, which causes it to seize; spreading peanut butter onto the edges, which makes the chocolate slide off; and refrigerating for too short a time, leaving the coating soft. Follow the critical steps for temperature control and chilling time.
Why does this recipe use a bain‑marie instead of microwaving the chocolate?
A bain‑marie provides gentle, even heat that reduces the risk of scorching and keeps the chocolate glossy. Microwaving can create hot spots that cause the chocolate to seize, especially when a small amount of water is present.
Can I make chocolate peanut butter rice cakes ahead of time and how should I store them?
Yes, you can prepare them up to three days in advance. Store the finished cakes in an airtight container in the refrigerator. For longer storage, freeze them in a single layer and thaw in the fridge before serving.
What texture and appearance should I look for when the chocolate coating is done on the rice cakes?
The chocolate should be smooth, glossy, and fully cover the peanut‑butter surface without streaks. Once set, it will be firm to the touch and have a slight snap when gently pressed.
What does the YouTube channel JorDinner specialize in?
The YouTube channel JorDinner focuses on quick, everyday recipes that require minimal ingredients and equipment, often highlighting creative twists on classic comfort foods.
How does the cooking style of the YouTube channel JorDinner differ from other snack‑focused cooking channels?
JorDinner emphasizes ultra‑simple, no‑bake techniques and uses everyday pantry staples, whereas many other snack channels rely on more elaborate cooking methods or specialty ingredients.
Last updated: September 2, 2026
