Giant Peanut Butter Rice Cake Nobake with Chocolate Drizzle

Q: What are Giant Peanut Butter Rice Cakes and how are they different from Rice Krispies treats?

Giant Peanut Butter Rice Cakes are a large, no-bake puffed-rice “cake” bound with a warm peanut-butter–honey mixture and finished with a chocolate drizzle — think a grown-up, cake-sized Rice Krispies treat but without marshmallow. The texture is crunchier and chewier depending on how much honey you use, and the flavour is nut-forward rather than marshmallow-sweet. Nutritionally they’re richer (around 420 kcal per 1/8 wedge in the recipe provided) because most calories come from peanut butter and chocolate, so slice accordingly if you’re watching portions.

Q: Can I make Giant Peanut Butter Rice Cakes nut-free, lower in sugar, or higher in protein?

Yes — swap sunflower seed butter or a soy-nut spread for peanut butter to make them nut-free, and use maple syrup or light corn syrup instead of honey if you prefer a different flavour profile. To lower sugar, reduce the chocolate drizzle or use a dark chocolate with higher cacao, and to boost protein add 1/3–1/2 cup of unflavoured protein powder to the binder while watching consistency (you may need an extra tablespoon of honey). All substitutions change texture slightly, so adjust chilling time and the binder thickness until it binds the puffed rice properly.

Giant Peanut Butter Rice Cakes My Easy NoBake Chocolate Drizzle

By Fia MartinezSeptember 28, 2025

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5.00 (1 Ratings)

Table of Contents

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Recipe Introduction

Quick Hook

Giant Peanut Butter Rice Cakes have you ever made one? I remember my first attempt. I mashed the mix too hard and it turned chewy in a good way.

This no-bake peanut butter rice cake recipe tastes nostalgic, salty, and utterly peanutty. It’s basically a rice krispies style peanut butter cake, but giant and shareable.

Brief Overview

This giant no-bake puffed rice cake riffs on Rice Krispies treats. Rice Krispies treats date back to the 1930s, so you know it’s a classic.

The recipe is easy and quick. Prep is about 15 minutes active , and chill time is 30 minutes chilling .

Total time runs about 45 minutes . It makes a 9 inch round, roughly 8 slices. Perfect for a picnic or a lazy weekend dessert.

Main Benefits

Protein from peanut butter makes it a filling snack. Think of this as a high protein peanut butter rice cake when you choose the right peanut butter.

It can be gluten-free if you use certified puffed rice, so it works as a gluten-free puffed rice dessert recipe. Honestly, it’s my go-to when I need something fast to share.

Perfect for mornings with coffee. Also great for bake sales and kid parties. Try it as part of a Recetas De Keto or Recetas Cetognicas swap by cutting sugar and swapping syrups.

If you’re tracking calories, don’t expect 200 Caloras per slice; this is richer. But you can adapt it for a Plan De Comidas Keto style by using low-carb binder swaps.

What makes this special is the silky peanut honey binder and the chocolate drizzle. That puffed rice cereal chocolate drizzle snack finish? Game changer.

I once doubled the chocolate and it vanished in minutes. Small tip: warm, not boiling, keeps the binder glossy.

This piece leads you right into ingredients. I’ll share pantry friendly swaps, protein boost ideas, and quick pressing tricks. Now, let’s move on to the exact ingredients you’ll need.

Ingredients Main Ingredients (by stage)

Puffed Rice Cake Base

8 cups (about 200 240 g) puffed rice cereal. Freshness matters. Stale cereal = soggy cake.
1/2 teaspoon fine sea salt. Cut if your peanut butter is salted.

Peanut Butter Binder

1 cup (240 g) creamy peanut butter, room temperature. Choose creamy , no hydrogenated oils. Natural is fine. Expect thinner texture.
1/2 cup (120 g) honey or maple syrup or light corn syrup. Honey gives glossy chew.
3 tablespoons (42 g) unsalted butter or coconut oil. Optional. Adds mouthfeel.
1/4 cup (30 g) powdered sugar. Optional. Helps firm the set.
1 teaspoon pure vanilla extract.

Chocolate Finish and Garnish

6 ounces (170 g) chopped dark or milk chocolate. Or 1 cup (170 g) chips.
1 teaspoon neutral oil. Makes drizzle shiny.
Flaky sea salt, chopped peanuts, or toasted coconut to finish.

I once used old cereal. Big regret. Learn from me. Fresh cereal keeps crunch.

Seasoning Notes

Giant Peanut Butter Rice Cake Nobake with Chocolate Drizzle presentation

Essential spice combos are simple. Salt and vanilla are key. A tiny pinch of cinnamon can add warmth. For a richer note, stir 1/4 teaspoon cinnamon into the binder.

Flavor enhancers and aromatics lift this snack. Toasted peanuts add depth. A splash of bourbon extract is bold. Or use orange zest for brightness.

Quick substitutions if needed:

Honey swap: use maple syrup or light corn syrup.
Peanut butter swap: use sunflower seed butter for nut-free recipes.
Powdered sugar: swap for 2 3 tablespoons protein powder for a high protein peanut butter rice cake .

If you follow Recetas De Keto or Recetas Cetognicas , reduce syrup. Use erythritol or monk fruit instead. For a lighter treat near 200 Caloras , cut the chocolate.

This is a solid no-bake peanut butter rice cake recipe. It also works as a giant no-bake puffed rice cake and a fun rice krispies style peanut butter cake .

Equipment Needed

Essential tools only.

9 inch (23 cm) springform or cake pan. Parchment paper lined. Overhang helps removal.
Medium saucepan or microwave safe bowl for warming binder.
Rubber spatula and measuring cups. Kitchen scale recommended.
Offset spatula or flat bottomed cup to press mixture.
Small bowl for melting chocolate.

Household alternatives work. Use an 8x8 pan instead of a springform. Use a flat glass to press. Use foil if you lack parchment.

This setup makes slicing easy. It makes sharing easier too. Try it once. You’ll want to make Giant Peanut Butter Rice Cakes again.

Cooking Method

Fun fact: peanut butter has been a pantry hero in American homes for over a century. I love making Giant Peanut Butter Rice Cakes when friends drop by.

They’re nostalgic and shareable. This giant, no-bake puffed rice cake hits that sweet spot.

Prep Steps

Line a 9 inch pan with parchment. Leave an overhang. Measure cereal into a big bowl. Have peanut butter, honey, and butter ready.

This is your mise en place. It saves time and stress.

Keep a spatula, measuring cup, and a small bowl for chocolate nearby. Work fast once the binder is warm. Note timing: 15 minutes active , 30 minutes chilling , about 45 minutes total .

Remember allergies. Peanuts are common. Keep them labeled. Avoid contact if guests have allergies.

step-by-step Process

Line and lightly grease the pan.
Add 8 cups puffed rice and 1/2 tsp salt to a bowl.
Warm peanut butter, 1/2 cup honey, and 3 tbsp butter over low medium heat . Stir until smooth. Do not boil . The mix should be glossy and pourable. If it’s too thin, add powdered sugar.
Pour binder over cereal. Fold gently until coated. Stop when evenly mixed.
Press firmly into the pan with an oiled cup. Fill edges tight. The cake should look compact, not airy.
Chill at least 30 minutes chilling . For quicker set, freeze 10– 15 minutes . Melt chocolate, drizzle, and sprinkle flaky salt. Slice with a warm, dry knife.

Visual cues: binder looks glossy. Cereal keeps its snap. Chocolate is shiny when warm. Cake holds shape when you lift it.

Pro Tips

Heat gently. Overheat and oils separate. Use an oiled flat bottomed cup to press. That gives clean slices. Add a scoop of protein powder for a high protein peanut butter rice cake twist.

Common mistakes: overheating, overworking the cereal, under chilling.

make-ahead: store airtight in the fridge up to 7 days. Freeze slices for longer. Want Keto style? Try swapping sweetener and puffed alternatives for Recetas De Keto , Recetas Cetognicas , or a Plan De Comidas Keto plan.

For lighter swaps, aim for a no-bake peanut butter rice cake recipe or a giant no-bake puffed rice cake version. Honestly, this recipe feels like childhood.

It’s easy, fun, and very slice and-share friendly.

Recipe Notes

Serving Suggestions

If you make Giant Peanut Butter Rice Cakes, serve them proudly. Slice into 8 wedges. Each slice packs around 420 kcal .

I once brought one to a picnic. People thought it was a fancy cake. They loved that nostalgic rice krispies-style peanut butter cake vibe.

For plating, cut neat wedges. Add a spoon of Greek yogurt. Fresh berries cut the sweetness. Pair with cold milk or an iced latte.

If you follow a Plan De Comidas Keto, try smaller slices. For Recetas De Keto fans, a thinner slice hits closer to 200 Caloras.

Storage Tips

Store in an airtight container. Refrigerate for up to 7 days. Chill for at least 30 minutes to firm it.

Freezing works well. Wrap slices tightly and freeze up to 3 months. Thaw overnight in the fridge.

Reheat by letting slices sit at room temperature. Or microwave a wedge for 8 10 seconds. Be careful; chocolate can scorch. Remember: warm, not hot is the goal.

Variations

Want Recetas Cetognicas options? Use a keto friendly sweetener and higher fat peanut butter. That creates a high protein peanut butter rice cake fit for low-carb plans.

For nut-free diets, try sunflower seed butter instead. That gives a tasty gluten-free puffed rice dessert recipe.

Seasonal swaps are easy. Add toasted coconut in summer. Fold in pumpkin spice in autumn. Turn it into a giant no-bake puffed rice cake with cocoa for a chocolate peanut base.

I once mixed in protein powder. It made the texture denser. Lesson learned: add a tablespoon more honey.

Nutrition Basics

Per slice, expect about 9 10 g protein. Fat comes mostly from peanut butter. Carbs vary with add-ins. This counts as a high energy snack.

It’s great post workout when you need quick carbs and protein. For lighter treats, reduce chocolate drizzle.

Final thought: try the no-bake peanut butter rice cake recipe once. It’s forgiving and fast. Honestly, it tastes like childhood nostalgia with adult energy.

Go make one and share it. You’ll feel proud.

NoBake Peanut Butter Rice Cake Irresistible Giant Treat With Chocolate Drizzle

Frequently Asked Questions

What are Giant Peanut Butter Rice Cakes and how are they different from Rice Krispies treats?

Giant Peanut Butter Rice Cakes are a large, no-bake puffed rice “cake” bound with a warm peanut butter honey mixture and finished with a chocolate drizzle think a grown-up, cake sized Rice Krispies treat but without marshmallow.

The texture is crunchier and chewier depending on how much honey you use, and the flavour is nut-forward rather than marshmallow sweet. Nutritionally they’re richer (around 420 kcal per 1/8 wedge in the recipe provided) because most calories come from peanut butter and chocolate, so slice accordingly if you’re watching portions.

My peanut butter binder is too thin or oily how can I fix the texture?

First, avoid overheating the mixture: warm until glossy and fluid but don’t boil, as excess heat can separate the oils. If it’s still too thin, stir in a tablespoon or two of powdered sugar (or a little extra puffed rice) to thicken, or add a small knob of butter/coconut oil to improve mouthfeel; if using natural peanut butter, expect a thinner binder and plan to firm it up.

Conversely, if it’s too stiff, warm gently and add a teaspoon of honey or a splash of syrup until it becomes pourable again.

How should I press and chill the cake so it slices neatly any tricks for clean wedges?

Line your pan with a parchment overhang and press the mixture firmly and evenly using an oiled measuring cup or the bottom of a flat glass to remove air pockets and help the cake hold its shape.

Chill at least 30 minutes in the fridge (or 10 15 minutes in the freezer) to set the binder and chocolate; warmer cakes will crumble or stick. For neat slices, warm a sharp knife under hot water, dry it, then wipe between cuts it’s the same trick bakers use for clean slices of traybakes and tarts.

Can I make Giant Peanut Butter Rice Cakes nut-free, lower in sugar, or higher in protein?

Yes swap sunflower seed butter or a soy-nut spread for peanut butter to make them nut-free, and use maple syrup or light corn syrup instead of honey if you prefer a different flavour profile.

To lower sugar, reduce the chocolate drizzle or use a dark chocolate with higher cacao, and to boost protein add 1/3 1/2 cup of unflavoured protein powder to the binder while watching consistency (you may need an extra tablespoon of honey).

All substitutions change texture slightly, so adjust chilling time and the binder thickness until it binds the puffed rice properly.

How long do Giant Peanut Butter Rice Cakes keep, and can I freeze them?

Store slices in an airtight container in the fridge for up to 7 days; they’ll keep their best texture chilled and will firm up if they get a bit sticky at room temperature. For longer storage, freeze individual wedges wrapped tightly in parchment and foil or in a freezer safe container for up to 2 3 months thaw at room temperature for 20 30 minutes before serving.

If you’re transporting them to a picnic or bake sale, keep them chilled in a cooler so the chocolate drizzle doesn’t smear.

Giant Peanut Butter Rice Cake Nobake With Chocol

Giant Peanut Butter Rice Cakes My Easy NoBake Chocolate Drizzle Recipe Card

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Preparation time:15 Mins

Cooking time:0

Servings:8 servings

Instructions:

Prepare pan: Line a 9 inch (23 cm) springform or cake pan (or 8x8-inch square pan) with parchment, leaving a 1 2 inch overhang to lift the cake out easily; lightly grease the parchment.
Measure the cereal: Place 8 cups puffed rice cereal in a very large mixing bowl, add 1/2 teaspoon fine sea salt (if using unsalted peanut butter), and set aside.
Make the peanut binder: Combine 1 cup creamy peanut butter, 1/2 cup honey (or chosen sweetener), and 3 tablespoons unsalted butter or coconut oil in a medium saucepan over low medium heat, stirring constantly until smooth and just combined. Alternatively, microwave in 20 30 second bursts, stirring between bursts.
Finish binder: Remove from heat and stir in 1/4 cup powdered sugar (if using) and 1 teaspoon vanilla extract. Mixture should be glossy and pourable; if using natural peanut butter and it’s too thin, add a tablespoon of powdered sugar or a few tablespoons of cereal to thicken.
Combine binder and cereal: Pour the warm peanut binder over the puffed rice. Work quickly but gently with a rubber spatula, folding until the cereal is evenly coated avoid over stirring to preserve crunch.
Press into pan: Transfer the mixture to the prepared pan. Use an offset spatula or a lightly oiled flat bottomed measuring cup to press the mixture firmly and evenly into the pan until compact and edges are tight.
Chill to set: Cover and chill in the refrigerator for at least 30 minutes (longer for a firmer set). Alternatively, chill 10 15 minutes in the freezer for a quicker set.
Finish with chocolate: Remove cake from pan using parchment overhang and place on a wire rack set over parchment. Melt 6 ounces chocolate with 1 teaspoon neutral oil in short microwave bursts or a double boiler until smooth. Drizzle or spread chocolate on top and scatter flaky salt or chopped peanuts while chocolate is still wet.
Slice and serve: Let chocolate set at room temperature or briefly in the fridge. Use a sharp knife warmed under hot water and dried between cuts to slice into 8 12 wedges. Store leftovers in an airtight container in the fridge for up to 7 days or freeze for longer storage.