Rice Cracker Crispies

What You Need


5 Plain Rice Cakes 

3 tbsp Peanut Butter – we used crunchy 

1 tbsp Agave Syrup 

150g Gnaw Milk Chocolate Buttons


  1. Add the rice cakes to a bowl and crush into small pieces with your hands 
  2. Add the agave syrup and peanut butter 
  3. Mix together with your hands until it is evenly coated 
  4. Get a square baking tin and line with some parchment paper 
  5. Add in the mixture into the tin and press down, so it is even 
  6. Add the chocolate buttons to a pan and put on a very low heat 
  7. Once melted pour over the rice cracker mix
  8. Add the baking tin to the fridge for 3 hrs or overnight 
  9. Enjoy!


Unfortunately Rice Krispies are not gluten free, but no worries we have got a solution. These rice cracker crispies couldn’t be easier to make, and they are high protein. 

They can easily be made vegan by switching the chocolate buttons to diary free chocolate. 


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