Description
These Chocolate Covered Rice Cakes are fun to make and great for snacks or dessert!
Ingredients
Scale
- 15 mini rice cakes
- 10 ounces chocolate chips, whatever kind you like
- Optional toppings: granola, freeze dried strawberries, roasted peanuts, pistachios and dried cranberries
Instructions
INSTRUCTIONS
- Chop all necessary ingredients. The granola doesn’t need to be chopped but I like to chop up the peanuts, pistachios and freeze dried strawberries.
- Melt chocolate chips in the microwave or over a double boiler. Add a spoonful of melted chocolate to the ricecake and use a spoon or knife to smooth out and get rid of any excess. You just want a thin layer.
- Sprinkle desired amount of toppings to the melted chocolate, place rice cakes on a sheetpan or plate and refrigerate until chocolate has hardened.
- Store chocolate covered rice cakes in an airtight container at room temperature for 3-4 days.
Notes
*Nutritoinal information is just an estimate for this recipe and will depend on what kind of chocolate you use and how much of each topping you add.
- Prep Time: 30 mins
- Cook Time: 5 mins
- Category: Snack, Gluten Free
- Method: Microwave/Stoptop
- Cuisine: American