The Viral Peanut Butter Cup Rice Cake with Cookie Butter

Ingredients

• 2 pieces Rice Cakes (plain puffed rice cakes, about 9‑cm diameter)
• 2 tablespoons Cookie Butter (e.g., Lotus Biscoff Spread, room temperature)
• 1 medium Banana (peeled and sliced thinly)
• 50 grams Dark Chocolate (70% cocoa, broken into pieces)
• 1 teaspoon Coconut Oil (extra‑virgin, for a smooth melt)

Instructions

1. Gather Ingredients & Equipment

   Lay out the rice cakes, cookie butter, banana, chocolate, coconut oil, and all required tools on a clean workspace.

   Time: PT2M

2. Spread Cookie Butter

   Using a spoon or butter knife, spread an even layer of cookie butter over the top surface of each rice cake.

   Time: PT2M

3. Slice Banana

   Peel the banana and slice it into thin rounds (about 2‑3 mm thick).

   Time: PT2M

4. Top with Banana Slices

   Arrange the banana slices in a single layer over the cookie‑butter‑coated rice cakes, slightly overlapping for full coverage.

   Time: PT1M

5. Melt Chocolate with Coconut Oil

   Place the chocolate pieces and coconut oil in a microwave‑safe bowl. Microwave on high for 30 seconds, stir, then repeat in 15‑second bursts until smooth and fully melted.

   Time: PT3M

6. Drizzle Chocolate

   Using a spoon or small spatula, drizzle the melted chocolate over the banana‑topped rice cakes in a zig‑zag pattern.

   Time: PT1M

7. Set & Serve

   Allow the chocolate to harden at room temperature (about 5 minutes) or place the cakes in the refrigerator for 2 minutes for a quicker set. Once firm, serve immediately.

   Time: PT5M

Nutrition Facts

Calories

575

Protein

5 g

Carbohydrates

70 g

Fat

30 g

Fiber

5 g