Chocolate PBJ Rice Cakes
Chocolate
Ingredients:
4 pieces rice cakes
4 tbsp peanut butter
2 tbsp strawberry or raspberry jam
1 cup chocolate chips
2 tbsp peanuts or sprinkles, for topping
Equipments:
Microwave-safe bowl
Spatula or spoon for stirring
Butter knife or spreader
Parchment paper
Baking tray or flat plate
Features:
Nutrition:
Servings 1 Calories 280 Carbohydrates 28g Fat 14g Fiber 2g Protein 6g Monounsaturated 6g Polyunsaturated 3g Saturated 5g Trans 0g Vitamin A 0mg Vitamin B6 0.1mg Vitamin B12 0mcg Vitamin C 1mg Vitamin D 0mg Vitamin E 1.5mg Vitamin K 0mcg Calcium 20mg Choline 15mg Cholesterol 0mg Copper 0.2mg Folate 15mcg Iron 1mg Magnesium 35mg Manganese 0.5mg Niacin 2.5mg Phosphorus 95mg Potassium 150mg Riboflavin 0.04mg Selenium 2mcg Sodium 85mg Sugar 16g Thiamine 0.05mg Zinc 0.8mg
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Spread peanut butter & jam - Spread 4 tbsp of peanut butter and 2 tbsp of strawberry or raspberry jam onto each rice cake.
- Refrigerate to firm up: - Place the topped rice cakes on a parchment-lined tray and refrigerate so the toppings firm up slightly.
- Melt the chocolate chips: - Melt the chocolate chips: Add 1 cup of chocolate chips to a microwave-safe bowl. Microwave in 15–20 second intervals, stirring between each, until completely smooth. Broiler method: Spread the chocolate chips in an even layer in a broiler-safe dish. Place under the broiler on the lowest rack with the oven door slightly ajar. Broil for 1–2 minutes, watching constantly as chocolate burns quickly. Remove as soon as the chips begin to glisten and look soft, then stir immediately until completely smooth.
- Dip & coat in chocolate: - Drop each rice cake into the melted chocolate, coating completely. Lift out and place on fresh parchment paper.
• 5. Sprinkle with peanuts & set - Sprinkle with 2 tablespoons of peanuts, then refrigerate until the chocolate is fully set.
Chocolate PBJ Rice Cakes
Ingredients:
4 pieces rice cakes
4 tbsp peanut butter
2 tbsp strawberry or raspberry jam
1 cup chocolate chips
2 tbsp peanuts or sprinkles, for topping
Features:
Instructions:
- Spread peanut butter & jam - Spread 4 tbsp of peanut butter and 2 tbsp of strawberry or raspberry jam onto each rice cake.
- Refrigerate to firm up: - Place the topped rice cakes on a parchment-lined tray and refrigerate so the toppings firm up slightly.
- Melt the chocolate chips: - Melt the chocolate chips: Add 1 cup of chocolate chips to a microwave-safe bowl. Microwave in 15–20 second intervals, stirring between each, until completely smooth. Broiler method: Spread the chocolate chips in an even layer in a broiler-safe dish. Place under the broiler on the lowest rack with the oven door slightly ajar. Broil for 1–2 minutes, watching constantly as chocolate burns quickly. Remove as soon as the chips begin to glisten and look soft, then stir immediately until completely smooth.
- Dip & coat in chocolate: - Drop each rice cake into the melted chocolate, coating completely. Lift out and place on fresh parchment paper.
• 5. Sprinkle with peanuts & set - Sprinkle with 2 tablespoons of peanuts, then refrigerate until the chocolate is fully set.
