Can I make these nut-free?

Yes. Use sunflower seed butter or tahini. Both provide structure and richness without nuts.

Do rice cakes get soggy?

No. Because there is no baking or liquid soaking, rice cakes stay crisp once coated and chilled.

Can I use milk chocolate?

You can, but the clusters will be sweeter and softer. Reduce the maple syrup slightly to balance.

Are these kid-friendly?

Absolutely. They are easy to eat, fun to help make, and free of baking steps.

Can I double the recipe?

Yes. The recipe scales easily. Just melt chocolate in batches for smooth results.

No-Bake Chocolate Rice Cake Clusters (Easy & Crunchy)

Description

Crunchy, glossy, and completely no-oven, these No-Bake Chocolate Rice Cake Clusters combine airy rice cake pieces with a silky chocolate peanut butter coating. They set fast in the fridge, pack perfectly for snack boxes, and taste like a candy bar meets a crispy treat.

Ingredients

Scale

6 plain rice cakes, broken into bite-size pieces (about 60 g)

1 cup semi-sweet or dark chocolate chips (170 g)

1/3 cup smooth peanut butter or almond butter (80 g)

2 tbsp maple syrup (30 ml)

1 tsp vanilla extract (5 ml)

1/4 tsp fine salt (1 g)

Optional: flaky salt for topping (about 1 g)

Optional: 2 tbsp unsweetened shredded coconut (10 g)

Cook Mode Prevent your screen from going dark

Instructions

1. Line a baking sheet or plate with parchment paper.

2. Break the rice cakes into uneven, bite-size chunks and set aside.

3. Add chocolate chips to a microwave-safe bowl. Microwave in 20-second bursts, stirring each time, until just melted and smooth.

4. Stir in the peanut butter, maple syrup, vanilla, and salt until the mixture looks glossy and fully blended.

5. Add the rice cake pieces and gently fold until every piece is coated.

6. Scoop heaping tablespoon mounds onto the parchment. Press lightly so each cluster holds together.

7. If using, sprinkle a pinch of flaky salt or coconut on top before chilling.

8. Refrigerate 20 to 30 minutes, or until firm. Enjoy chilled for maximum crunch.

Notes

Chocolate tip: Stop heating as soon as the chips look mostly melted, then stir to finish. Overheating can make chocolate grainy.

Nut-free option: Use sunflower seed butter instead of peanut butter.

Vegan option: Use dairy-free chocolate chips and maple syrup (instead of honey).

Storage: Keep refrigerated in an airtight container for up to 7 days. Freeze up to 2 months.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cluster
Calories: 110
Sugar: 7 g
Sodium: 55 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 0 mg