79% would make again
Chocolate Dipped Rice Cake “Candy Bar" Bites
featured in Recipes For When You Wake Up Feeling Fancy
Turn rice cakes and your favorite nuts and freeze-dried fruit into a sweet treat with a dip in melted chocolate and a sprinkle of flaky salt. This recipe comes together quickly so you can be snacking in just minutes, and it makes plenty to share with your family and friends!
Tasty Team
Total Time
20 minutes
20 min
Prep Time
10 minutes
10 min
Cook Time
5 minutes
5 min
Total Time
20 minutes
20 min
Prep Time
10 minutes
10 min
Cook Time
5 minutes
5 min
Ingredients
for 32 bars
- 12 oz dark chocolate chips (340 g)
- 3 tablespoons refined coconut oil
- 8 rice cakes, quartered
- 1 cup freeze-dried strawberry (110 g), or toasted coconut flakes, honey-roasted peanuts, hazelnuts, pistachios, and/or (or a mix of your favorites)
- flaky sea salt, for sprinkling
Nutrition Info
- Calories 207
- Fat 6g
- Carbs 35g
- Fiber 2g
- Sugar 4g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Line a baking sheet with parchment paper.
- Place the chocolate chips and coconut oil in a medium microwave-safe bowl. Microwave at full power for 1 minute, stirring every 30 seconds, until melted and smooth. Transfer the chocolate to a 2-cup liquid measuring cup or tall glass for easy dipping.
- Add the toppings to small bowls. Dip half of each rice cake quarter in the melted chocolate, letting the excess drip off. Dip the pieces in the topping(s) to coat. Set on the prepared baking sheet and sprinkle with flaky salt. Refrigerate until the chocolate sets, about 5 minutes, before serving.
- Enjoy!
Ingredients
for 32 bars
- 12 oz dark chocolate chips (340 g)
- 3 tablespoons refined coconut oil
- 8 rice cakes, quartered
- 1 cup freeze-dried strawberry (110 g), or toasted coconut flakes, honey-roasted peanuts, hazelnuts, pistachios, and/or (or a mix of your favorites)
- flaky sea salt, for sprinkling
Nutrition Info
- Calories 207
- Fat 6g
- Carbs 35g
- Fiber 2g
- Sugar 4g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Line a baking sheet with parchment paper.
- Place the chocolate chips and coconut oil in a medium microwave-safe bowl. Microwave at full power for 1 minute, stirring every 30 seconds, until melted and smooth. Transfer the chocolate to a 2-cup liquid measuring cup or tall glass for easy dipping.
- Add the toppings to small bowls. Dip half of each rice cake quarter in the melted chocolate, letting the excess drip off. Dip the pieces in the topping(s) to coat. Set on the prepared baking sheet and sprinkle with flaky salt. Refrigerate until the chocolate sets, about 5 minutes, before serving.
- Enjoy!
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