Chocolate Rice Cake Bites
These homemade chocolate rice cake bites are one of our favourite easy no-bake snacks — light, crunchy, and topped with a delicious chocolate shell. Whether you're after a sweet treat for the kids, a fun lunchbox filler, or a quick pick-me-up with your afternoon cuppa, these bites always hit the spot.
Made with just three simple ingredients, they’re budget-friendly, super quick to make, and easy to customise with your favourite toppings — think mini m&ms, crushed pretzels, roasted nuts, dried fruit, or even sprinkles.
Cheaper than store-bought versions, these DIY chocolate-covered rice cakes are a great way to save money while still having something sweet on hand. Whether you make them full-size or cut into bite-sized quarters, they’re a hit with the whole family.
Our kids love helping make these just as much as they love eating them and honestly, it’s hard to stop at one. We like to keep ours in the fridge for that perfectly crisp chocolate shell (highly recommend!).
Topping ideas include: Oreo crumbs, freeze-dried berries, crushed chocolate bars, goji berries, pistachios, roasted almonds, mini m&ms, pretzels and of course, 100s & 1000s for a bit of fun.
Once you try making your own chocolate rice cake snacks at home, you might just skip the store-bought ones for good.
Chocolate Rice Cake Bites
A fun and easy treat that’s perfect for lunchboxes, afternoon snacks or a quick fridge-friendly dessert. These bites are made with just a few simple ingredients and the topping combos are endless! Let the kids join in and make their own. Budget-friendly, super quick and so delicious.
Ingredients
- Rice cakes or corn thins
- 100g chocolate melts (milk, dark or white)
- 20g copha or 1 tbsp coconut oil
- Topping ideas (chop into small pieces):
- Mini m&ms, 100s & 1000s, sprinkles, crushed chocolate bars, Oreo cookies, pretzels, coconut, goji berries, dried apple, dried apricot, freeze-dried strawberries or mango, roasted almonds, pistachios, cashews
Instructions
- In a microwave-safe bowl, melt the chocolate and coconut oil/copha. Start with 1 minute on medium heat, stir, then continue in 30-second intervals until smooth.
- For whole rice cakes: Spread melted chocolate over the centre and add your toppings.
- For bite-size pieces: Cut rice cakes into quarters, coat one corner with chocolate and sprinkle with toppings.
- Place on a lined tray and set in the fridge if needed.
- Peanut Butter version:
- Spread peanut butter over the rice cake and freeze for 30 mins. Once set, top with melted chocolate and freeze again for 5 mins or until firm.
- Store in the fridge for the perfect cold chocolate crunch!
Notes
✅ Tips & Variations
💡 Use what you’ve got:
No need to overthink the toppings - this recipe is perfect for using up bits and pieces in the pantry. Crushed biscuits, trail mix, leftover Easter eggs (yes, really!) or even a sprinkle of cinnamon sugar can all work beautifully.
🥜 Want a richer flavour?
Try adding a layer of peanut butter, almond butter or Biscoff spread before the chocolate. Pop them in the freezer for 20–30 minutes before adding the chocolate layer so everything sets nicely.
🌱 Make them allergy-friendly:
Use dairy-free chocolate and allergy-friendly toppings (like seeds, coconut, or freeze-dried fruit) to make these gluten-free, dairy-free or nut-free depending on your family’s needs.
❄️ Store in the fridge:
These are best kept in the fridge so the chocolate stays firm and snappy. You can even freeze them in an airtight container if you want to prep ahead.
👧 Get the kids involved:
This is a great recipe for the kids - set up a topping station and let them decorate their own. (It’s a fun school holiday or weekend activity too.)
Nutrition Facts
Calories
195Fat
16 gSat. Fat
14 gCarbs
14 gFiber
0 gNet carbs
14 gSugar
14 gProtein
0 gSodium
23 mgCholesterol
0 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
