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Author Notes: A hybrid of a rice krispie treat and a chocolate bar, this dessert is buttery, just-barely sweet, and deliciously crunchy. I use bittersweet chocolate so the bars aren't too sweet, but feel free to use semisweet or milk if that's your style. —Posie Harwood
Makes one 9" x 13" pan
- 2 tablespoons coconut oil
- 5 ounces dark chocolate
- 8 ounces tahini
- 2 tablespoons brown rice syrup (or honey, agave, or granulated sugar)
- 1/4 teaspoon coarse salt
- 3 cups crisp rice cereal
- 1/4 cup toasted sesame seeds
- Grease, or line with parchment paper, a 9" x 13" pan.
- In a large heatproof bowl or saucepan, melt together the coconut oil and chocolate. Stir until smooth.
- Add the tahini, brown rice syrup (or other sweetener if you prefer), and salt and stir to combine.
- Add the cereal and stir to coat evenly.
- Pour into your prepared pan and smooth the top with a spatula. Sprinkle the toasted sesame seeds over the top. Refrigerate for at least 1 hour before slicing and serving.