2 cups chocolate chips
2 tbsp canola oil
¼ cup creamy peanut butter (you can also use Nutella instead of peanut butter)
5 lightly salted rice cakes
1
Melt the chocolate with the oil in 15-20 second increments in your microwave until completely smooth.
2
Add creamy peanut butter and mix until smooth. Crumble your rice cakes into this chocolate peanut butter mixture.
3
Transfer to a lined baking sheet, flatten down until well packed and evenly distributed. Refrigerate for at least 30 minutes.
Ingredients
2 cups chocolate chips
2 tbsp canola oil
¼ cup creamy peanut butter (you can also use Nutella instead of peanut butter)
5 lightly salted rice cakes