Chocolate Covered Rice Cakes
Crispy rice cakes topped with a smooth layer of melted chocolate and finished with optional crunchy nuts. A quick no bake snack that delivers the perfect balance of crunch and creamy sweetness.
Ingredients
Scale
- 6 large plain rice cakes
- 1.5 cups dark or milk chocolate, chopped or chips
- 1 teaspoon coconut oil
- 2 tablespoons chopped nuts, optional
Instructions
- Line a baking sheet with parchment paper.
- Melt the chocolate with coconut oil in a microwave safe bowl in short 20 second intervals, stirring until smooth.
- Arrange the rice cakes on the prepared baking sheet in a single layer.
- Spoon the melted chocolate onto each rice cake and spread evenly to cover the top.
- Sprinkle chopped nuts on top while the chocolate is still soft if using.
- Let the rice cakes sit at room temperature or refrigerate for 15 to 20 minutes until the chocolate is fully set.
- Serve immediately or store in an airtight container.
Notes
- Do not overheat the chocolate, stir frequently to keep it smooth.
- Add toppings before the chocolate sets so they stick properly.
- Allow chocolate to fully firm before stacking to prevent sticking.
Find it online: https://tastyze.com/chocolate-covered-rice-cakes/