Chocolate PBJ Rice Cakes

1. Spread Peanut Butter and Jam – Spread 16 g (1 tbsp) peanut butter and 10 g (½ tbsp) jam onto each of the 4 rice cakes. Place on a parchment-lined tray.
2. Refrigerate to Firm Up – Refrigerate for 10–15 minutes so the toppings firm up slightly before dipping.
3. Melt the Chocolate – Add 170 g (1 cup) chocolate chips to a microwave-safe bowl. Microwave in 15–20 second intervals, stirring between each, until completely smooth. Alternatively, melt over a double boiler.
4. Dip and Coat – Drop each rice cake into the melted chocolate, coating completely. Lift out with a fork and let excess drip off. Place on fresh parchment paper.
5. Add Toppings and Set – Immediately sprinkle with 18 g (2 tbsp) peanuts or sprinkles before the chocolate sets. Refrigerate until fully set, about 15–20 minutes.

Notes:

• Refrigerate the topped rice cakes before dipping so the peanut butter and jam don’t slide off in the chocolate.
• Work quickly when sprinkling toppings — the chocolate sets fast.

Storage:

• Store in an airtight container in the fridge for up to 5 days or the freezer for up to 1 month. Great as a make-ahead snack.

Swaps:

• Use almond butter or sunflower seed butter instead of peanut butter.
• Swap jam for date paste for a refined sugar-free version.
• Use dark or white chocolate depending on preference.

Tips:

• Add 1 tsp coconut oil to the chocolate while melting for a thinner, glossier coating.
• Use a fork to dip and drain excess chocolate cleanly.