Peanut Butter Cup Rice Cakes - Simple Gluten-Free Snack Idea!

Ingredients

• 8 pieces Unsalted Rice Cakes (gluten‑free, store‑bought)
• 4 tablespoons Smooth Peanut Butter (creamy, unsalted)
• 0.25 cup Mini Chocolate Chips (milk or dark chocolate)
• 1 pinch Flaky Sea Salt (optional topping)
• 1 tablespoon Toasted Coconut Flakes (optional alternative topping)

Instructions

1. Gather Ingredients and Equipment

   Collect all ingredients, a microwave‑safe bowl, butter knife, plate, and spoon.

   Time: PT2M

2. Arrange Rice Cakes

   Place the unsalted rice cakes in a single layer on the serving plate.

   Time: PT1M

3. Spread Peanut Butter

   Using the butter knife, spread about ½ tablespoon of smooth peanut butter evenly over each rice cake.

   Time: PT3M

4. Melt Chocolate Chips

   Add the mini chocolate chips to the microwave‑safe bowl and melt in the microwave on high for 30 seconds. Stir; if not fully melted, continue in 10‑second bursts until smooth.

   Time: PT2M

   Temperature: N/A

5. Drizzle Melted Chocolate

   Using the spoon, drizzle the melted chocolate over the peanut‑butter‑topped rice cakes in a zig‑zag pattern.

   Time: PT2M

6. Add Finishing Topping

   Sprinkle a pinch of flaky sea salt or toasted coconut flakes over each cake for extra texture and flavor.

   Time: PT1M

7. Set and Serve

   Allow the assembled rice cakes to sit for about one minute so the chocolate firms slightly, then serve immediately.

   Time: PT1M

8. Cleanup

   Wash the microwave bowl, knife, spoon, and any measuring tools used.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

4g

Carbohydrates

15g

Fat

8g

Fiber

1g