Rice cookie with chocolate and peanut butter

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This gluten-free snack is made with rice cakes and they are not as unhealthy as they look, but also very tasty.



 Crumble the rice cakes into small pieces. Melt the chocolate in a bain marie and add the peanut butter when the chocolate has melted. Then add the cranberries and mix well. Divide the chocolate over the rice cake pieces and mix well with a spoon so that all the rice cake pieces are covered with chocolate.

 Now take a flat dish, place a piece of baking paper in it and divide your mixture in it. Press well. Let it harden for 30 minutes in the fridge. Then cut into pieces and sprinkle some peanut butter over the cubes if you want.
 Tip: if you use 100% peanut butter, the peanut butter is liquid from only peanuts. If you use a solid peanut butter, you can heat it in a pan with a teaspoon of oil (sunflower or coconut), then it will also become a bit more liquid.
 This recipe was made by Jaimy

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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