Can’t get easier than this. These non bake, gluten free balls of heaven are going to become a staple here. And because it has a dairy free variation, this will definitely be at our house every shabbat. Perfect for every season. Light and crunchy for the summer heat, but also so decadently rich to have with a nice hot cup of joe in the winter months.
Not going to get too wordy here because these bad boys speak for themselves. But I will say that I made these for Shabbat this past week with my husband’s family here. They were polished off within a few hours. So even though the recipe yields 36 turtle, I’d double and just pop em in the freezer to have on hand!
Also quick product info: I find it hard to come by rice krispies here in Israel. Been making my rice krispies with B&D puffed brown rice for years, and this recipe uses them as well. Did not disappoint. You can find it at any supermarket in the gluten free section, but also at most health food stores. Here’s the product for reference.
One more important note and then I’ll get to the recipe, I promise.
- Don’t want to spend time making all the individual “turtle?” No problem! pour the rice mixture into a 9X13″ pan, freeze for an hour, then pour the melted chocolate mixture on top. Easy peasy.
- You can also totally swap the peanut butter out for almond butter. Just make sure it’s runny so that you can coat everything evenly.
- Same goes with honey for maple syrup. In fact the honey version of the recipe actually holds much better so definitely go for the swap!