Easy Chocolate Covered Rice Cake
This versatile Easy Chocolate Covered Rice Cakes recipe is a delicious combination of crisp, salty cakes covered in rich dark chocolate. Follow the simple steps to make this no-bake, bite-sized treat!
Equipment
- microwave-safe bowl
- parchment paper
Ingredients
- 1 5 oz. bag Mini Rice Cakes (I used these SkinnyPop Sea Salt Popcorn Mini Cakes.)
- 1 10 oz. bag Dark Chocolate Melting Wafers (I used these Ghirardelli Dark Chocolate Flavored Melting Wafers.)
Instructions
- First, in a microwave-safe bowl, follow the directions on the package to melt the chocolate wafers so it is smooth. (I microwaved the wafers for 30 seconds on 50% power and then for two rounds of 15 seconds each, on 50% power. Do not overheat.)
- Dip the rice cake into the chocolate, covering one side. Place the rice cake, chocolate side up, on the parchment paper so the chocolate can set and harden.
Notes
Variations: Chocolate and peanut butter is one of my favorite flavor combinations. So, it's not a surprise that my favorite variation to this simple recipe is to add peanut butter.
Simply, add a little peanut butter to the top of each rice cake. Then dip the peanut butter side into the dark chocolate. Allow the chocolate to harden and enjoy!
Some other variations you can also try are:
- crunchy peanut butter
- raspberry jam
- strawberry jam
- caramel
- marshmallow fluff
- top with choice of nuts