Rice Krispies Treats meet sesame halva in these savory-sweet six-ingredient bars (salt doesn’t count!). Use whatever brand of crispy brown rice cereal you can find, avoiding the “puffed” varieties, which have a tendency to be more squishy than crunchy. You can even use regular Rice Krispies cereal instead of crispy brown rice cereal, but since Rice Krispies are smaller and less dense, your bars might be a little bit softer than intended, though still delicious. For the sturdiest bars, be sure to really compact them and keep them in the fridge so they stay firm.
Recipe information
Yield
Makes 16
Ingredients
Preparation
Step 1
Line an 8" or 9" square pan with parchment paper, leaving an overhang on two sides. Toss cereal and cacao nibs in a large bowl to combine.
Step 2
Melt oil in a small saucepan over medium-low heat. Add tahini, honey, and salt and whisk until warmed through, smooth, and slightly thinner, 45–60 seconds. (Don’t be tempted to cook this longer—the tahini can start to crystallize, which will make it grainy.) Remove from heat and whisk in vanilla.
Step 3
Pour tahini mixture over cereal mixture and stir to coat. Transfer to prepared pan and press down very firmly (seriously, give it your all!) with the bottom of a heavy glass or measuring cup to compact. Chill bars until firm, 30–40 minutes.
Step 4
Lift out bars using parchment overhang and cut into 16 squares.
Step 5
Do Ahead: Bars can be made 1 week ahead. Cover and chill.
Recipe notes
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