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Chocolate

Chocolate Tahini Crunch Bars

by:
April 11, 2017
3.6
5 Ratings
Photo by Posie Harwood
  • Prep time 1 hour
  • Cook time 10 minutes
  • 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

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Ingredients
  • 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
Directions
  1. Grease, or line with parchment paper, a 9" x 13" pan.
  2. In a large heatproof bowl or saucepan, melt together the coconut oil and chocolate. Stir until smooth.
  3. Add the tahini, brown rice syrup (or other sweetener if you prefer), and salt and stir to combine.
  4. Add the cereal and stir to coat evenly.
  5. 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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14 Reviews

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katherineannhickey@gmail.com July 26, 2024
I followed the recipe to the letter, and ended up with a chocolate bar that immediately melted on contact with my hands. I then put the pan in the freezer for a couple of hours and this was key: once frozen, the bars cut much better and held their shape well. The melting was minimum. So, bypass the 1 hour refrigeration and store them directly in the freezer. This obviously makes them less portable and easy to transport, but unless you are making these in upstate NY in the dead of winter, they will need to go in the freezer to stay edible.
LeBec F. January 11, 2024
the recipe idea is great but i did a bit of tweaking. first, too runny and did not seem like it would set up. i added brown rice krispies until they came above the liquid. i also added more tahini for its flavor. because i love cardamom, i stirred in 1/2 tsp black cardamom seeds.hoping all will settle.
LeBec F. March 2, 2024
these were fantastic and now my next batches will be tweaked [see below.]
Reverse P. August 22, 2023
They never solidified, they taste delicious but I haven't eat them with a spoon
lastnightsdinner December 16, 2017
Is there a good substitute for the coconut oil in these? Thinking of making some but my boss is allergic to coconut. Thank you!
LeBec F. March 2, 2024
i really think all fats are equal here.
best, mindy
Genna April 19, 2017
Has anyone tried this with a different nut butter? Peanut butter? Almond? Would love to know if it's as good!
Jenn K. August 5, 2017
I can confirm that it's good with peanut butter! I left out the salt because the peanut butter was salted.
LeBec F. March 2, 2024
i think i'm going to try a [waaay expensive ] pistachio butter layer on top of a tahini dark chocolate layer with crushed roasted soybeans.

and maybe a layered version with matcha and
black sesame/white chocolate.

what do you think of those; any suggestions for better versions?

thx, mindy
kumalavula April 17, 2017
super easy to put together and not too sweet. i am not sure if their consistency will withstand being unrefrigerated or if putting them in the freezer might solidify them more but they're definitely easy whip up and good for satisfying a craving!
Dustimily April 17, 2017
Thinking about making this with white chocolate any reason I could not omit the sugar (since white chocolate is sweeter already?)
Posie (. April 17, 2017
Yup you could definitely omit it.
joslin April 15, 2017
Made this!! So delish! Two comments - I used 5 cups of organic brown rice krispies (primarily because I had a box I wanted to finish up) - worked out fine and I used an 8 x 10 - also worked out fine. Thicker bars with a little less density. Absolutely delish!! Saving . . .Thank you Posie Harwood!
Machuca April 15, 2017
Soooo making this...and GF to boot!!!