Black Sesame Rice Krispie Treats

Nutty and chewy, these Black Sesame Rice Krispies are an elevated take on the classic dessert bar. Made with browned butter, black sesame and a touch of vanilla—these black sesame rice krispie treats really deliver on flavor!

The Beauty of Black Sesame

These rice krispie treats are made with black sesame paste—also sold as black tahini. The flavor of these black tahini rice krispies is somewhat reminiscent of scotcharoos or peanut butter rice krispies, but with a deeper more nuances and nutty flavor. They’re nutty, sweet and perfectly chewy.

Ingredients Needed

• Black Sesame: aka black tahini. I buy black sesame paste on Amazon. 
• Rice Krispie Cereal: I’ve tested this recipe with Kelloggs Rice Krispies as well as 365 Brown Rice Crisps. Both work well—Kelloggs Rice Krispies will make a lighter, crispier treat while 365 Brown Rice Crisps will make a crunchier bar.
• Unsalted Butter: I always recommend using unsalted butter so you can control the seasoning level. Eight tablespoons will get melted and two tablespoons should be at room temperature—this incorporates the correct amount of moisture.
• Marshmallows: you’ll need one (12-ounce) bag of regular marshmallows.
• Honey: two tablespoons of honey makes these bars soft and chewy. You can also use corn syrup. Without this addition the bars will be too hard.
• White or Black Sesame Seeds: these are optional but I like to add them to the browned butter. The seeds toast a little bit and infuse the bars with even more flavor.
• Vanilla Extract: half of a teaspoon of good vanilla is all these bars need! I like Simply Organic vanilla extract.
• Toasted Sesame Oil: just a splash is needed to coat the pan and parchment paper so the bars easily release out of the pan. You can also use nonstick cooking spray or any oil you have on hand. But, not surprisingly, toasted sesame oil adds a lot more flavor.

How to Make Black Sesame Rice Krispies

1. Brown some of the butter: melt 6 tablespoons of butter in a large pot. Reserve 2 tablespoons for when you add the marshmallows—this achieves the perfect amount of moisture in the bars. Continue cooking the butter until the milk solids start to turn brown. Add the sesame seeds and cook briefly until they start to toast.
2. Add the marshmallows: add the remaining 2 tablespoons of butter and the marshmallows to the pot. Stir to coat the marshmallows in butter and continue cooking until they start to melt.
3. Add the black sesame: Once the marshmallows are partially melted, add the black sesame paste, honey, salt and vanilla. Continue cooking until the marshmallows are fully melted.
4. Add the rice krispies: remove the pot from heat and stir in the rice krispie cereal. Stir quickly to combine! Transfer the mixture to a parchment-lined and greased 8×8-inch baking pan or dish. Lightly press the rice krispie mixture into an even layer—avoid pressing it too hard or it will be too compact.
5. Cool and cut: allow the rice krispie treat to cool for about 30 minutes before cutting.

Storage

Store the rice krispie treats in an airtight container or resealable zipper-lock bag for up to 1 week. I do not recommend refrigerating or freezing these.

More Unique Dessert Recipes to Try

Cookies

Black Sesame Cookies

Snacks

Chewy Cereal Bars

Desserts

Lemon Bars with Pistachio Shortbread Crust

Chocolate Dessert

Chocolate Salami

• Got more black sesame to use up? Make these Chewy Black Sesame Cookies!
• If you’re looking for dessert bars to add to your recipe arsenal, try my chewy Monster Cookie Bars or Cereal Bars. I also love these Lemon Bars—they have a nutty pistachio shortbread crust!
• Another no-bake dessert that’s always a hit is Chocolate Salami. It’s SO easy to make and gorgeous!

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