Step 1

Preheat oven 350 degrees F (180 C). Place rice cakes on rack and toast in the oven for 5 minutes to crisp up. Let cool completely.

Step 2

Melt chocolate chips in microwave-safe bowl for 1 minute. Stir. Microwave at 15 second intervals until chocolate chips are completely melted, stirring after each 15 seconds.

Step 3

Spread melted chocolate onto rice cake evenly with back of spoon. Place on rack.

Step 4

If desired, top rice cakes with chopped nuts, fruits, seeds, etc., pressing gently into chocolate.

Step 5

Move to the refrigerator for the chocolate to harden completely.

Step 6

Store rice cakes in an airtight container in the fridge.