Rice cakes were invented in 1950s Korea as war rations, now they're the secret to bark that won't melt.
Berry Me Rice Cake Bark
Indulge in our Berry Me Rice Cake Bark, a delightful no-bake treat that combines the crunch of rice cakes with the sweetness of fresh berries and the richness of dark chocolate. This gluten-free dessert is not only a feast for your taste buds but also a breeze to whip up—just melt, mix, and spread! Trust us, you’ll be reaching for seconds (and thirds) of this fruity, nutty snack!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 ripe banana, mashed
🫙Pantry Staples(4)
- 170 g chocolate, melted (6 oz)
- 1/4 cup maple syrup (or to taste) (60 ml)optional
- 1/2 cup natural peanut butter (114 g)
- 6 plain rice cakes, crushed
📦Other(2)
- 1/4 tbsp chia seeds (3.75 ml)
- 2 cups mixed frozen berries (480 ml)
👨🍳 Instructions
- 1
In a bowl, combine crushed rice cakes, peanut butter and mashed banana, mixing until sticky and well bound. Press the mixture evenly into a tray lined with baking (parchment) paper.
- 2
Add the berries to a small saucepan and cook over medium heat for about 5 minutes, until softened and saucy. Stir in the maple syrup and chia seeds, then simmer for another 2–3 minutes. Remove from heat and allow the mixture to thicken slightly.
- 3
Spread the berry chia jam evenly over the rice cake base. Pour melted chocolate on top and smooth it out to fully cover the surface. Refrigerate until set (about 1 hour) or freeze for 20–30 minutes.
- 4
Once firm, slice or snap into bars or bark-style pieces. Store in the fridge for up to 5 days.
💡 Pro Tips
- ✓Press the rice cake mixture with 15-20 pounds of pressure using a flat-bottomed measuring cup to create a compact base that won't crumble when sliced.technique15-20 pounds pressure
- ✓Cook berries to exactly 185°F to break down pectin without destroying vitamin C, creating natural thickening while preserving nutritional value.timing185°F
- ✓Hydrate chia seeds at a 1:3 ratio with the berry liquid for 30 seconds before simmering to prevent clumping and ensure even gel formation.ingredient1:3 ratio, 30 seconds
- ✓Temper chocolate to 88-90°F before pouring to prevent white bloom and ensure a glossy finish that won't crack when cut.technique88-90°F
- ✓Score the chocolate layer with a knife after 15 minutes of chilling when it's semi-set to create clean break lines without cracking the base.timing15 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Rice cakes were invented in 1950s Korea as war rations, now they're the secret to bark that won't melt.
Berry Me Rice Cake Bark
Indulge in our Berry Me Rice Cake Bark, a delightful no-bake treat that combines the crunch of rice cakes with the sweetness of fresh berries and the richness of dark chocolate. This gluten-free dessert is not only a feast for your taste buds but also a breeze to whip up—just melt, mix, and spread! Trust us, you’ll be reaching for seconds (and thirds) of this fruity, nutty snack!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 ripe banana, mashed
🫙Pantry Staples(4)
- 170 g chocolate, melted (6 oz)
- 1/4 cup maple syrup (or to taste) (60 ml)optional
- 1/2 cup natural peanut butter (114 g)
- 6 plain rice cakes, crushed
📦Other(2)
- 1/4 tbsp chia seeds (3.75 ml)
- 2 cups mixed frozen berries (480 ml)
👨🍳 Instructions
- 1
In a bowl, combine crushed rice cakes, peanut butter and mashed banana, mixing until sticky and well bound. Press the mixture evenly into a tray lined with baking (parchment) paper.
- 2
Add the berries to a small saucepan and cook over medium heat for about 5 minutes, until softened and saucy. Stir in the maple syrup and chia seeds, then simmer for another 2–3 minutes. Remove from heat and allow the mixture to thicken slightly.
- 3
Spread the berry chia jam evenly over the rice cake base. Pour melted chocolate on top and smooth it out to fully cover the surface. Refrigerate until set (about 1 hour) or freeze for 20–30 minutes.
- 4
Once firm, slice or snap into bars or bark-style pieces. Store in the fridge for up to 5 days.
💡 Pro Tips
- ✓Press the rice cake mixture with 15-20 pounds of pressure using a flat-bottomed measuring cup to create a compact base that won't crumble when sliced.technique15-20 pounds pressure
- ✓Cook berries to exactly 185°F to break down pectin without destroying vitamin C, creating natural thickening while preserving nutritional value.timing185°F
- ✓Hydrate chia seeds at a 1:3 ratio with the berry liquid for 30 seconds before simmering to prevent clumping and ensure even gel formation.ingredient1:3 ratio, 30 seconds
- ✓Temper chocolate to 88-90°F before pouring to prevent white bloom and ensure a glossy finish that won't crack when cut.technique88-90°F
- ✓Score the chocolate layer with a knife after 15 minutes of chilling when it's semi-set to create clean break lines without cracking the base.timing15 minutes