Photo of Frozen peanut butter and jelly rice cakes by WW

Frozen peanut butter and jelly rice cakes

Total Time
16 min
5 min
1 min
These indulgent-tasting snacks combine creamy peanut butter, fruity jam, and rich chocolate on a crunchy rice cake base. Despite being so easy to make, they taste like a dessert that requires much more effort. A finishing touch of flaky sea salt takes them absolutely over the top.


Semisweet chocolate chips

4 tbsp(s)

Powdered peanut butter

4 tbsp(s)

Plain rice cake(s)

4 item(s)

Reduced-sugar mixed berry jam

2 tbsp(s)

Table salt

½ tsp(s), flaky variety


  1. Place the chocolate chips in a small microwave-safe bowl. Microwave on high until the chocolate melts, about 1 minute, stirring every 20 seconds.
  2. In a small bowl, stir together the powdered peanut butter and 2 tbsp water until smooth. Spread the peanut butter evenly over the rice cakes; spread the jam evenly over the peanut butter. Carefully spread the melted chocolate over the jam; sprinkle evenly with the salt.
  3. Arrange the topped rice cakes on a small sheet pan or platter. Freeze until the chocolate sets, about 10 minutes. Store in a resealable plastic bag or a covered container for up to 1 week.
  4. Serving size: 1 topped rice cake