pkg. brown rice cakes, salted or unsalted
(I use the Lundberg brown rice cakes) Find them
or at your local health food store.
or coconut oil if desiring dairy free
sugar free chocolate chips
(or 9 oz. 85% or darker chocolate, chopped)
creamy natural peanut butter
(decrease to ⅛ teaspoon if using salted rice cakes)
swerve confectioners style sugar
Break rice cakes into 1/2-1 in. pieces into a large bowl. Set aside.
Melt butter and chocolate together over low heat, stirring constantly.
Stir in peanut butter, vanilla, & salt. Mix until smooth.
Pour over broken up rice cakes & stir until evenly coated.
Scrape mixture into large paper bag & toss with desired amount of swerve confectioners style sugar (I use the whole bag.) until evenly coated.
Spread out on newspaper or paper bags until dry.
Try not to devour the whole thing in one sitting!
You may use any other on plan powdered sweetener to toss this in, just don't use Super Sweet. It'd be WAY to potent for this recipe!