Rice Cake Chocolate Recipe
Ingredients
This delicious rice cake chocolate recipe requires the following ingredients to make it: 8 ounces of semi-sweet chocolate chips, 2 tablespoons of butter, 2 tablespoons of honey, 1/3 cup of smooth peanut butter, 1/2 cup of mini marshmallows, 1/2 cup of chopped almonds, 1/2 cup of raisins, and 3 cups of cooked and cooled long-grain white rice.
Instructions
To prepare the rice cake chocolate recipe, start by melting the chocolate chips and butter in a double boiler over low heat. Once the chocolate and butter have melted, add the honey and peanut butter and stir until everything is combined. Next, add the mini marshmallows, almonds, and raisins and stir until they are evenly distributed. Finally, add the cooked and cooled rice and stir until all of the ingredients are well-combined.
Once the ingredients have been combined, spoon the mixture into a greased 9x13-inch baking dish. Pat the mixture down into an even layer and then place the baking dish in the refrigerator for at least one hour. After one hour, remove the baking dish from the refrigerator and cut the mixture into squares. Serve the rice cake chocolate squares immediately or store them in an airtight container in the refrigerator for up to one week.
Nutrition
This delicious rice cake chocolate recipe is a great source of protein, fiber, and healthy fats. Each serving of the rice cake chocolate recipe contains approximately 300 calories, 16 grams of fat, 32 grams of carbohydrates, 5 grams of fiber, 9 grams of protein, and 4 grams of sugar. Additionally, each serving contains approximately 10% of the recommended daily value of iron, 4% of the recommended daily value of calcium, and 8% of the recommended daily value of vitamin A.
Serving Suggestions
This delicious rice cake chocolate recipe is a great option for a healthy and satisfying snack or dessert. For an extra special treat, top the chocolate squares with a dollop of whipped cream or a drizzle of melted chocolate. This recipe can also be served alongside a scoop of ice cream or a slice of fruit for a more decadent dessert experience.
Variations
This recipe can easily be adapted to suit different dietary needs and preferences. For a gluten-free option, substitute the cooked and cooled long-grain white rice with cooked and cooled quinoa. For a vegan option, replace the butter with coconut oil and the honey with maple syrup or agave nectar. For a lower-sugar option, reduce the amount of honey and/or omit the mini marshmallows and raisins.
Storage
Leftover rice cake chocolate squares can be stored in an airtight container in the refrigerator for up to one week. To enjoy the rice cake chocolate squares at their best, it is best to consume them within two to three days of making the recipe. The chocolate squares can also be frozen for up to three months.
Tips
When preparing this recipe, it is important to make sure that the chocolate chips and butter are fully melted before adding the other ingredients. If the chocolate chips and butter are not fully melted, it will be difficult to combine the ingredients and the end result will not be as smooth and creamy. Additionally, it is important to make sure that the cooked and cooled rice is completely cooled before adding it to the mixture. If the rice is still warm, the other ingredients will become runny and the end result will not be as thick and creamy.
Conclusion
This delicious rice cake chocolate recipe is a great option for a healthy and satisfying snack or dessert. The recipe is simple to make and can easily be adapted to suit different dietary needs and preferences. The rice cake chocolate squares are best enjoyed within two to three days of making the recipe, but they can also be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months.
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