Chocolate Tahini Rice Krispies Squares
I remember the Rice Krispies squares from my childhood so well. I used to help my mom make them. My tiny arms would struggle stirring the mixture in the bowl because it was so sticky, but I’d do it with excitement anyways, knowing my efforts would soon be rewarded. I remember the blue box of cereals and the sugary marshmallows and the melted butter. My palate has changed a lot since then, so I’m not even sure I’d enjoy such a sweet treat anymore. I sure do enjoy this version here.
Tahini, dark chocolate, organic crispy rice cereals. They’re like Rice Krispies squares for grown ups. I like these types of bars better on the slightly softer side; they can be tough to chew when they’re so hard and sticky. So that’s how I made them here. They’re soft and crispy, while still holding their shape perfectly.
They’re not overly sweet, so you can eat one (or two) of these as a snack; of course they make a great dessert too. Extra chocolate and tahini drizzle on top are optional, but very photogenic and very very delicious. I know I’ll make these often from now on.
Notes: Make sure to use crispy rice cereal, and not puffed rice or quinoa, as you probably won’t get the crunch we’re looking for here. There’s no substitute for brown rice syrup; it’s what holds these bars together. This is the brand I use.
Chocolate Tahini Rice Krispies Squares
Makes 16 squares of crispy deliciousness
Ingredients
2 tbsp coconut oil
1/4 cup dark chocolate (I use Prana Snacks 70%) + more chunks for topping
1/4 cup tahini
1/4 cup maple syrup
1 tsp vanilla
1/2 tsp fine sea salt
1/4 cup brown rice syrup
3 1/2 cups crispy rice cereal (I use Nature’s Path Organics)
Method
Line a 8 x 8 pan with parchment paper, making sure to leave a couple inches hanging on each side. Place the coconut oil and dark chocolate in a saucepan and melt slowly on low heat, whisking often.
Add the tahini, maple syrup, vanilla and sea salt. Warm the mixture, whisking well, until smooth. Add the brown rice syrup and whisk again until the mixture is smooth and uniform. Remove from the heat.
Place the crispy rice cereal in a large bowl and pour the chocolate tahini mixture over. Mix well until every piece of cereal is well coated.
Transfer to the prepared pan and press down with your hands. Sprinkle a good amount of chocolate chunks on top, and using the bottom of a measuring cup, press the bars firmly and evenly into the pan. Add a few drizzles of tahini on top if you like (I also scraped the bottom of the bowl to get every bit of remaining chocolate mixture and spread the extra here and there too).
Place in the fridge to firm up for about an hour. When firm, cut the bars into squares with a large sharp knife. The bars are best eaten on the first or second day (the crispy cereals will soften slightly after a few days) but they will keep in an airtight container the fridge for up to a week.
