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) Brien
brown rice syrup (or honey, agave, or granulated sugar)
crisp rice cereal
toasted sesame seeds
In This Recipe
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.