• leighannewooten

Rice Cake Peanut Butter Cups

Julie Andrews said it best, these are a few of my favorite things!

I decided to try to lighten up a dessert that I've seen go viral on social media, a rice cake peanut butter cup submerged in chocolate. And friends, this version does not disappoint!

Peanut butter and banana slices sandwiched between thin rice cakes that are lightly dipped in chocolate then drizzled with MORE peanut butter and topped with crushed peanuts. Mmm Mmm! This beyond simple recipe is:

  • Decadent

  • Quick

  • Cheap

  • So easy the kids can make it

  • Gluten Free

  • Allergen Friendly (can be made with sunflower butter)

Bon Appetit!


  • 8 thin plain (or lightly salted) rice cakes (we got ours from Trader Joe's)

  • About 8 Tbsp peanut butter or nut butter of choice, plus extra for drizzling

  • 1 ripe banana, thinly sliced

  • 1/2 cup chocolate chips

  • 1/4 cup crushed peanuts


To make one rice cake peanut butter cup:

  • Spread about 1 Tbsp of peanut butter on one side of 2 rice cakes.

  • Stick banana slices one layer thick, on one side of peanut buttered rice cake until the surface is well covered. Then, close the "rice cake sandwich".

  • Melt chocolate chips in a microwave safe bowl, 30 seconds at a time, stirring between. Then, dip edges of rice cake sandwich into chocolate, rubbing the chocolate in to the cracks. Place on a silpat or parchment paper on a cookie sheet.

  • Repeat with other rice cakes until you have 4 "peanut butter cups"

  • Drizzle "cups" with chocolate. Take extra peanut butter (1-2 Tbsp) and microwave for 20-30 seconds. Drizzle the peanut butter and top with crushed peanuts. Place cookie sheet in freezer for at least 15 minutes so chocolate can harden. Take out and enjoy or, once frozen, place extra peanut butter cups in a freezer safe bag. When ready to enjoy, pull out of freezer and let sit for 5-10 minutes.

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