Chocolate Hazelnut Rice Cake Bark

Chocolate Hazelnut Rice Cake Bark


  • ½ cup MUMGRY Chocolate Hazelnut Butter Spread
  • 1 cup chopped semi sweet chocolate
  • 1 tsp coconut oil
  • 5 standard rice cakes
  • Flakey sea salt, to top


  1. Add the chocolate hazelnut spread, chocolate chips, and oil to a small bowl. Microwave in 20 second intervals, stirring each time, until melted and smooth.
  2. Slightly crush rice cakes and place in a large bowl. Pour the chocolate mixture over the rice cakes and fold to combine and coat the rice cakes.
  3. Spread on a lined baking sheet, then top with flakey sea salt.
  4. Chill for 1-2 hours or until very firm. Break into chunks resembling chocolate bark and enjoy!


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