Sweet and Salty Chocolate Tahini Rice Krispie Treats Recipe
Sweet and Salty Chocolate Tahini Rice Krispie Treats are a delightful twist on the classic snack, combining the rich, nutty flavor of tahini with the natural sweetness of maple syrup and the crunch of crispy brown rice cereal. Topped with a luscious dark chocolate coating, crunchy pretzels, and toasted sesame seeds, these treats offer the perfect balance of sweet and salty. They can be easily made vegan and gluten-free, making them a versatile snack loved by both kids and adults.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the base:
- ¾ cup (173g) tahini
- ⅓ cup (104g) pure maple syrup
- 1 tablespoon virgin coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 2 ½–3 cups (93g) crispy brown rice cereal
For the topping:
- 1 cup (180g) dark (or semi-sweet) chocolate chips
- 1 tablespoon virgin coconut oil
- 1 heaping cup (67g) pretzel twists, slightly broken
- 1–2 tablespoons toasted sesame seeds
- Fancy sea salt (such as Maldon), for sprinkling on top
Instructions
- Prepare the pan: Line an 8-inch square pan with parchment paper and set aside to ensure easy removal of the treats later.
- Make the base: In a medium pot, combine tahini, maple syrup, coconut oil, and kosher salt over medium-low heat. Stir frequently with a wooden spoon until the mixture is smooth, warm, and well combined, about 1 to 2 minutes. Remove from heat and stir in the vanilla extract. Next, fold in the crispy brown rice cereal until all the cereal is fully coated. Transfer this mixture to the prepared pan and press firmly with a rubber spatula to create a flat, even layer.
- Prepare the topping: In a medium microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Pour the melted chocolate evenly over the pressed cereal base, tilting the pan as needed to spread it out.
- Add pretzels and sesame seeds: Sprinkle the broken pretzel twists evenly over the melted chocolate, then scatter toasted sesame seeds on top for added texture and flavor.
- Chill and finish: Place the pan in the refrigerator for at least 1 hour until the chocolate is fully hardened. Alternatively, chill in the freezer for 30-45 minutes. Once set, sprinkle the surface with fancy sea salt to enhance the flavor, then cut into 16 bars. Store bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze the bars; just let them sit at room temperature for 5-10 minutes before serving to soften slightly.
Notes
- To make gluten-free: Use gluten-free pretzel twists.
- To make dairy-free or vegan: Use dairy-free or vegan chocolate chips.