Chocolate Covered PBJ Rice Cakes
PB&J just got a glow-up! Crispy rice cakes layered with peanut butter, jam, and dipped in chocolate = ultimate snack hack.
PREP TIME
5 minutes
COOK TIME
—
INGREDIENTS
5
Serves: 1
Ingredients
- 2 whole2 whole2 whole Rice Cake, Plain
- 2 Tbsp2 Tbsp2 Tbsp Raspberry Jelly
- 2 Tbsp2 Tbsp2 Tbsp Cinnamon Vanilla Pecan Peanut Butter - Georgia Grinders
- 2 Tbsp2 Tbsp2 Tbsp 100% Cacao Organic Vegan Unsweetened Dark Chocolate Chips - Pascha Chocolate Co.
- 1 tsp1 tsp1 tsp Rainbow Sprinkles, optional
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Layer the peanut butter and jelly onto the rice cakes
- Melt the chocolate and gently pour over the rice cakes
- Top with sprinkles
- Place in the fridge for 10 minutes to let the chocolate set
- And Enjoy!
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About This Recipe
Show nutritional information
Appetizers Baked Fruits Breakfast Coconut Free Dairy Free Desserts Egg Free FODMAP Free Gluten Free Nightshade Free Other Pescetarian Plant Based Shellfish Free Side Dishes Snacks Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 522 |
| Fat: | 34 g |
| Carbohydrates: | 45 g |
| Protein: | 11 g |
| Cholesterol: | 0 g |
| Sodium: | 98 mg |
| Fiber: | 7 g |
| Sugars: | 25 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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