- 2 large rice cakes, preferably plain
- 2 tablespoons peanut butter
- 1/ 2 cup dark chocolate chips
- 1 tablespoon coconut oil
- 1/ 4 cup brown sugar
- 4 ounces butter
- flaky sea salt, to taste
Grab the rice cakes and spread peanut butter evenly on top of each. Set aside.
In a wide, microwave-safe bowl, add chocolate chips and coconut oil. Microwave in 30 second increments and stir in between, until chocolate is melted and silky.
Dip the tops of the peanut butter-covered rice cakes into the chocolate to create a layer of chocolate on top. Sprinkle on flaky sea salt to taste. Place rice cakes into the freezer for the chocolate to harden.
Meanwhile, make the toffee. In a pan over medium heat, melt brown sugar and butter together. Stir frequently, bring to a boil, and let thicken for 3-5 minutes.
Drizzle a swirl of toffee on top of the rice cakes, and place back into the freezer to harden. After 15-20 minutes in the freezer, enjoy your crispy, salty, and sweet snack!