Insanely Delicious Rice Cake Snickers

Fancy yourself a healthy, lighter alternative to a Snickers? This delicious peanut butter and chocolate combo snack is ready in mere minutes and is far healthier and cheaper than your standard chocolate bar! Make your very own roasted peanuts, and pick which dairy-free chocolate, these rice cake Snickers will be completely unique and flavoured exactly to your taste! I will certainly be trying out different chocolates and substitutions to change up the flavour combinations!

You may choose to buy already roasted peanuts, or even roasted and salted peanuts. These are a great idea because they help to cut through the sweetness of these rice cake Snickers. The saltiness balances the out the intense sweetness of the milk chocolate, and just adds a new level of flavour. In addition, you could also choose to use a salted peanut butter to help achieve the same effect. Alternatively, if you want to get that saltiness without salted peanuts or peanut butter, you could sprinkle some sea salt flakes onto the melted chocolate layer at the end. I think that a sweet and salty combination, especially when it involves chocolate, is the key to a great dessert. So I definitely recommend using a salty element in this recipe, since we have a large amount of sweetness going on already.

If you love peanut butter and chocolate, consider trying these sweet treat recipes out:

At this stage, you could alternatively use crunchy peanut butter rather than having separate roasted peanuts on top of your peanut butter layer. This may make it easier for you to apply your melted chocolate layer since the surface will be more even. I wanted whole peanuts on my snickers because I love the different textures and also feel as though it makes the rice cake Snickers taste more fresh and nutty. I also find that the process of roasting your own peanuts is a great way to control the flavour of your rice cake Snickers. Raw peanuts are quite bitter, so if you want to cut through the sweetness, then you can roast your peanuts for a shorter period of time. But if you want a deep, toasty and nutty flavour, definitely take the time to slow roast your peanuts to really draw out that rich flavour.

Some additional ingredient ideas to boost your rice cake Snickers:

Almond butter and roasted almonds combo (if you are not low FODMAP)
Sprinkle of sea salt at the end
Coconut oil melted into the chocolate to add a subtle coconut flavour
Shaved coconut
Dark chocolate or white chocolate to alter the level of sweetness
Dairy-free caramel (perhaps a layer under the milk chocolate)
Dairy and gluten free crumbled cookie layer

Applying your chocolate layer can be a tricky task. It is relatively messy and needs to be done quickly. Your rice cake Snickers have been in the freezer, making them easy to work with. Once you put the melted chocolate on, the peanut butter will begin to soften. The best technique I learned whilst testing these, is to do one surface at a time, and then the edges. I put the rice cake Snickers back into the freezer for 10 minutes after every layer so that the chocolate sets. I would melt more chocolate as I went along, keeping everything organised and clean. On my last chocolate layer, I went over all of the little areas that were a bit sparse, and ensured that everything was covered in chocolate. This is how I made my final result look more neat and evenly coated.

For the best result, I would recommend leaving your rice cake Snickers in the fridge or freezer after completing them. This allows all the chocolate to fully set, meaning that it won’t start melting in your hands when you’re eating them! I am seriously obsessed with these, and I will definitely be trying out different combinations and new ingredient to see how I can elevate these sweet treats even more! I have given these out to my friends and family, and they especially commented on the great variety of textures- it’s simply unbeatable! So much crunch and creaminess, I can’t wait to tuck into them again!

Ingredients: (makes 6)

6 gluten free rice cakes
3/4 cup smooth peanut butter
1/2 cup peanuts
3 x 100g dairy free chocolate

Method:

Step 1: place your peanuts on a baking tray and roast for 10 mins on 180°C.

Step 2: coat your rice cakes on both sides in the smooth peanut butter.

Step 3: coat your rice cakes with the roasted peanuts. They should stick to the peanut butter layer.

Step 4: melt your chocolate.

Step 5: either using a pastry brush, or a spoon, apply a layer of melted chocolate around your rice cake. I did one side at a time and put them back in the freezer for 5 mins between each side.

Step 6: leave in the fridge to set for 15 mins.

These sweet treats will keep in the fridge for 2 weeks. Store in an airtight container.

Please send me images of your rice cake Snickers over to my Instagram page TheLazyLowFODMAP. Dm me your pictures or tag me in them so I can see them!