Chocolate Coated Rice Cakes
Crispy thin rice cakes with a chocolate shell make a great snack or treat. Rice cakes have been re-invented in a yummy new way!
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 6 rice cakes
- 1/2 cup dark chocolate chips ((I used 65% dark))
- Chopped nuts or dried fruit ((optional))
Instructions
- 1
Preheat oven 350 degrees F (180 C). Place rice cakes on rack and toast in the oven for 5 minutes to crisp up. Let cool completely.
- 2
Melt chocolate chips in microwave-safe bowl for 1 minute. Stir. Microwave at 15 second intervals until chocolate chips are completely melted, stirring after each 15 seconds.
- 3
Spread melted chocolate onto rice cake evenly with back of spoon. Place on rack.
- 4
If desired, top rice cakes with chopped nuts, fruits, seeds, etc., pressing gently into chocolate.
- 5
Move to the refrigerator for the chocolate to harden completely.
- 6
Store rice cakes in an airtight container in the fridge.