Fun Rice Cake Snacks

Directions

  1. 1Crumble a rice cake into a bowl.
  2. 2Pour dark chocolate chips into a measuring cup and melt them in the microwave.
  3. 3Add peanut butter to the melted chocolate and mix.
  4. 4Pour the melted chocolate and peanut butter mixture over the crumbled rice cake.
  5. 5Mix until the rice cake crumbs are coated.
  6. 6Spread the mixture onto a baking sheet lined with parchment paper.
  7. 7Sprinkle crushed peanuts and freeze-dried strawberries over the chocolate mixture.
  8. 8Chill until firm and then break into bark-style shards.
  9. 9Melt chocolate chips and pour into a small circle on parchment paper.
  10. 10Press a rice cake into the melted chocolate.
  11. 11Chill until firm, then flip the rice cake.
  12. 12Spread pistachio butter on the side without chocolate.
  13. 13Add diced strawberries on top.
  14. 14Sprinkle with crushed pistachios.
  15. 15Mix cottage cheese with honey in a bowl.
  16. 16Spread the cottage cheese mixture evenly over a rice cake.
  17. 17Layer thinly sliced strawberries on top.
  18. 18Add a little lemon zest.

Ingredients

  • 3 round rice cakes
  • 0.75 cup dark-chocolate chips
  • 2 Tbsp peanut butter
  • 2 Tbsp crushed peanuts
  • 2 Tbsp freeze-dried strawberries
  • 2 tablespoons chocolate chips
  • 1 rice cake
  • 1 Tbsp pistachio butter
  • 4 strawberries
  • 1 Tbsp crushed pistachios
  • 1 round rice cake
  • 3 tablespoons cottage cheese
  • 1 teaspoon honey
  • 2 strawberries
  • 0.125 tsp finely grated lemon zest

Equipment

glass bowlmeasuring cupmicrowavespoonbaking sheetparchment paperplatewhisk

Tips

  • Store the chocolate peanut rice cake bark chilled up to one week.
  • Serve the strawberries & cream rice cake right away for maximum crunch.