Black Sesame Rice Krispies
Description
Chewy and ultra-nutty Black Sesame Rice Krispie Treats! An elevated yet easy take on classic rice krispy treats!
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Ingredients
- Toasted sesame oil
- 8 tablespoons unsalted butter, divided
- 2 tablespoons white sesame seeds
- 1 (12-ounce) bag marshmallows
- ⅓ cup black sesame paste (tahini)
- 2 tablespoons honey
- ¾ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 6 cups rice krispie cereal
Instructions
- Line an 8x8-inch or 9x9-inch baking pan with parchment paper. Coat paper with a splash of toasted sesame oil.
- In a large pot, melt 6 tablespoons butter over medium heat. Continue cooking, swirling pan occasionally, until butter solids start to brown, about 4 minutes.
- Reduce heat to low and stir in 2 tablespoons sesame seeds and cook 1 minute.
- Add remaining 2 tablespoons butter and 12 ounces marshmallows and cook, stirring constantly, until marshmallows begin to melt, about 3 minutes.
- Stir in ⅓ cup black sesame tahini, 2 tablespoons honey, ¾ teaspoon salt and ½ teaspoon vanilla; continue cooking just until marshmallows are fully melted.
- Off heat, stir in 6 cups rice krispie cereal to coat.
- Transfer rice krispie mixture to prepared pan and lightly press into an even layer. Avoid pressing too hard or packing too tightly. Cool at room temperature for 30 minutes before cutting into 9 squares.
- Store in an airtight container or resealable zipper-lock bag for up to 1 week.
Equipment
Notes
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.
These rice krispie treats are made with black sesame paste—also sold as black tahini.
An 8x8-inch baking pan will make thicker bars while a 9x9-inch baking pan will make thinner bars.
Nutrition
Serving: 1barCalories: 235kcalCarbohydrates: 40gProtein: 2.5gFat: 8gSaturated Fat: 4gCholesterol: 15mgSodium: 149mgFiber: 1gSugar: 26g
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