Strawberry Peanut Butter Chocolate Rice Cakes
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These healthy and delicious Strawberry Peanut Butter Chocolate Rice Cakes are the perfect combo of crunchy, creamy, sweet, and just a little salty. They’re super easy to make, packed with flavor, and you don’t even need to turn on the oven.
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Why You’ll Love These Strawberry Peanut Butter Chocolate Rice Cakes
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This easy chocolate covered rice cake recipe comes together in about 10 minutes.
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No baking required, and you can use whatever ingredients you have on hand.
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Customizable for different diets or flavor combos.
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A healthier take on dessert with fiber, protein, and real fruit.
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Perfect for kids, meal prep, or just treating yourself mid-day.
Ingredients You Need
Peanut Butter Chocolate Strawberry Rice Cakes Recipe
- 6 rice cakes – I used the lightly salted ones
- 1/2 cup strawberry chia jam or strawberry jam/preserves or sliced fresh strawberries
- 1/2 cup peanut butter or any nut butter you want to use
- 1/2 cup chocolate chips, melted
- optional: flaky sea salt
Instructions How to Make
- Melt chocolate chips by heating in the microwave in a microwave-safe bowl for 30 second intervals (full power). Stir thoroughly between each interval and heat only as much as necessary to melt the chocolate. Set aside.
- Spread 1-2 tablespoons of strawberry jam or sliced strawberries on top of your rice cakes.
- Place peanut butter in microwave in a microwave-safe bowl and microwave for 10-15 seconds to make it drippy peanut butter. Spread 1-2 tablespoons of peanut butter evenly over each rice cake.
- Divide melted chocolate evenly over each of the rice cakes, spreading gently to cover the surface.
- Sprinkle with a touch of flaky salt.
- Place all the finished rice cakes in a single layer on baking sheets and refrigerate or freeze until the chocolate is set. This will take around 10 minutes in the freezer, and about 45 minutes in the fridge.
Storing Peanut Butter Chocolate Rice Cakes
- Store chocolate peanut butter rice cakes in an airtight container in the fridge for 3-4 days or in the freezer for a couple weeks. You can separate layers with parchment paper to keep them from sticking to one another. If you keep them at room temperature the rice cakes will become soggy, that’s why they need to be refrigerated or placed in the freezer.
More Variations
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Banana Peanut Butter Rice Cake: Swap strawberries for banana slices.
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Nut-Free Option: Use sunflower seed butter instead of peanut butter.
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Protein Boost: Stir a little protein powder into the peanut butter before spreading.
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Berry Mix Rice Cake: Use a blend of fresh raspberries, blueberries, and strawberries instead of just one fruit.
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Crunchy Topping: Sprinkle chopped nuts, granola, or cacao nibs on top of the chocolate layer before it sets for added texture.
FAQs for Peanut Butter Chocolate Rice Cakes
Can I use any type of rice cake?
Yes. Lightly salted, plain, or even flavored ones like chocolate or caramel all work.
Do I have to melt the peanut butter?
No, but warming it slightly makes it easier to spread and blend with the strawberry layer.
Can I make this ahead of time?
Definitely. This rice cake peanut butter chocolate combo stores well in the fridge or freezer.
Is this recipe vegan?
It can be! Just use dairy-free chocolate and a vegan-friendly sweetener in your strawberry jam with chia seeds.
Peanut butter chocolate rice cakes are one of the easiest, most satisfying snacks you can whip up. The mix of creamy peanut butter, sweet strawberries, and rich chocolate on a crunchy base is seriously crave-worthy. Try this rice cake recipe your own way! Top it with banana, switch up the jam, or add your favorite crunchy toppings.
Want more snack ideas and quick treats? Come follow along:
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Instagram: @thebakingchocolatess
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Facebook: The Baking Chocolatess
More No Bake Treats!
- Halloween Rice Krispie Treats
- S’mores Rice Krispie Treats
- Rainbow Rice Krispie Treats
- No Bake Peanut Butter Pretzel Bars
- Caramel Peanut Butter Rice Krispies
- Butterfinger Rice Krispie Treats
Strawberry Peanut Butter Chocolate Rice Cakes
Ingredients
- 6 rice cakes - I used the lightly salted ones
- ½ cup strawberry chia jam or strawberry jam/preserves or sliced fresh strawberries
- ½ cup peanut butter or any nut butter you want to use
- ½ cup chocolate chips melted
- optional: flaky sea salt
Instructions
- Melt chocolate chips by heating in the microwave in a microwave-safe bowl for 30 second intervals (full power). Stir thoroughly between each interval and heat only as much as necessary to melt the chocolate. Set aside.
- Spread 1-2 tablespoons of strawberry jam or sliced strawberries on top of your rice cakes.
- Place peanut butter in microwave in a microwave-safe bowl and microwave for 10-15 seconds to make it drippy peanut butter. Spread 1-2 tablespoons of peanut butter evenly over each rice cake.
- Divide melted chocolate evenly over each of the rice cakes, spreading gently to cover the surface.
- Sprinkle with a touch of flaky salt.
- Place all the finished rice cakes in a single layer on baking sheets and refrigerate or freeze until the chocolate is set. This will take around 10 minutes in the freezer, and about 45 minutes in the fridge.
Nutrition
