Peanut Butter Turtles
3 cups puffed brown rice
1/4 tsp salt
1 cup B&D peanut butter
1/2 cup maple syrup or honey
1 tsp vanilla
200 grams dark or milk chocolate (2 standard sized bars)
2 tsp coconut or grape seed oil
In a large mixing bowl, mix the salt together with the puffed rice. Set aside.
In a separate, microwave safe bowl, melt the peanut butter and maple syrup/honey together.
Pour the liquid mixture into the rice bowl, and mix well until fully incorporated.
At this point you can either pour the whole mixture into a 9X13″ pan or scoop about a teaspoon-1.5 teaspoons into mini muffin molds. Freeze for an hour or up to over night.
When the rice mixture has set, prepare the chocolate by melting the chocolate bars with oil of choice. You may want to melt in increments of 1 minute and stir in between to make sure the chocolate doesn’t burn.
Dip the frozen rices krisps into the chocolate on both sides, or take the chocolate out of the molds and onto a parchment lined sheet pan. Spoon the chocolate over each “turtle.”
Lay on a parchment paper lined sheet pan and freeze for an additional hour to set.
Store in an airtight container in fridge or freezer. These freeze so well, you can keep them in for up to 2 months!