- Coat rice cakes (both sides) in melted dark chocolate. Place a sheet of baking paper over a plate or serving board and arrange choc-coated rice cakes.
- Refrigerate for 20-30 minutes or until set.
- Spread Pic’s Peanut & Chocolate Spread on every second rice cake and use the other to sandwich on top.
- Serve and enjoy!
- 8 thin rice cakes
- 90g dark chocolate, melted
- ¼ cup Pic’s Peanut & Chocolate Butter
- Pinch sea salt