Frozen peanut butter and jelly rice cakes
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
Powdered peanut butter
Plain rice cake(s)
Reduced-sugar mixed berry jam
½ tsp(s), flaky variety
- Place the chocolate chips in a small microwave-safe bowl. Microwave on high until the chocolate melts, about 1 minute, stirring every 20 seconds.
- 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.
- 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.
- Serving size: 1 topped rice cake