Chocolate and Rice Cake Squares

Ingredients

• 5 lightly salted rice cakes

• 4 tbsp peanut butter

• 2 tbsp honey

  • 1/2 cup Nestlé Toll House Dark Chocolate Morsels, melted

• Flaky sea salt (optional) 

Instructions

Mix the Base: Break or crush the rice cakes into small, bite-sized pieces in a bowl. Add the peanut butter and honey, then mix until the rice cake pieces are fully coated and sticky.

Press into Dish: Firmly press the mixture into a parchment-lined small dish or loaf pan, smoothing the top flat.

Add Chocolate: Melt the dark chocolate chips and pour or spread them evenly over the top of the rice cake layer. Sprinkle with flaky sea salt if desired.

Chill and Slice: Place the dish in the refrigerator for about 30 minutes until the chocolate is set. Slice into bars and enjoy! 

Description

An interesting combination that works.

Servings

Depends on what size you cut.

Notes

A no bake recipe with an interesting combination piqued my interest. In the future, I would process the rice cakes in the processor to get smaller pieces without the drudge work of breaking them up. It would also produce more uniform pieces. The pieces should be small so that the mixture presses evenly into the pan. I suggest an 8" or 9" pan.

I'll try melting the peanut butter and combining it with the honey. That will be easier to mix thru.

If the chocolate is too hard, they don't cut easily. Don't let it get too soft or it will smush. With it on the firmer size, I turned it upside down and it cut better.

I, obviously, was trying to make an easy recipe even easier. It is difficult to eat just one.

Source

Nestles Toll House