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Prep time
1 hour
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Cook time
10 minutes
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Makes
one 9" x 13" pan
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) Brien
Ingredients
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2 tablespoons
coconut oil
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5 ounces
dark chocolate
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8 ounces
tahini
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2 tablespoons
brown rice syrup (or honey, agave, or granulated sugar)
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1/4 teaspoon
coarse salt
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3 cups
crisp rice cereal
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1/4 cup
toasted sesame seeds
Directions
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Grease, or line with parchment paper, a 9" x 13" pan.
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In a large heatproof bowl or saucepan, melt together the coconut oil and chocolate. Stir until smooth.
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Add the tahini, brown rice syrup (or other sweetener if you prefer), and salt and stir to combine.
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Add the cereal and stir to coat evenly.
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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.
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