We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Line a 4x4 inch square pan with parchment paper, leaving some overhang on the sides for easy removal later.
Heat the dark chocolate gently on the stovetop, then add the peanut butter and stir until smooth.
Add the chopped white chocolate to the crushed rice cakes and cover with the melted chocolate mix.
Transfer the mixture to the pan, distribute evenly with a fork or spatula, and set in the freezer for 30 minutes until firm.
Melt the rest of the white chocolate and drizzle over the chocolate bar. Let set in the freezer for another 15 minutes until the drizzle is firm.
Sprinkle with coarse sea salt and cut into 7 pieces.
Want to keep this recipe for later? We can email it to you!
For a nut-free version, substitute the peanut or almond butter with sunflower seed butter.
Can I use regular chocolate instead of vegan chocolate?
Yes, you can use regular chocolate if you are not following a vegan diet.
How should I store these bars?
Store the bars in an airtight container in the refrigerator to keep them fresh.
Can I use a different size pan?
Yes, but the thickness of the bars will vary. Adjust the setting time accordingly.
What can I use instead of rice cakes?
You can substitute rice cakes with puffed rice or cornflakes for a different texture.
How long do these bars last?
These bars can last up to a week in the refrigerator.
