Rice Krispie Treats are not only one of the easiest and best sweet snacks around, but they are also an amazing blank canvas for different flavors - like this tahini and milk chocolate version. The recipe could not be easier, as that is the RKT way. The additional milk chocolate spread over top of the treats really takes these cuties to the next level.
Tahini, like peanut butter, pairs beautifully with the chewy texture and sweet, caramel-y flavor of a Rice Krispie treat. Melting the tahini right along with the butter and marshmallows adds a wonderful depth of nutty flavor (though tahini is actually made from ground sesame seeds . . . ). The secret ingredient to this recipe is the sweetened condensed milk that makes for softest and chewiest of Rice Krispie treats.
Milk chocolate is melted with butter and a little corn syrup (for shine) and salt (to cut the sweetness), then spread over top of the warm treats. Serve them cold or at room temperature for a movie night snack or package them up for a sweet gift.
- For the Rice Krispie Treats:
- 1/2 cup unsalted butter
- 3/4 cup tahini, stirred
- 1/3 cup sweetened condensed milk
- 10-ounce bag mini marshmallows, plus 1 cup
- 1 tablespoon vanilla
- 1 1/2 teaspoons kosher salt
- 6 cups Rice Krispies
- For the Milk Chocolate Glaze:
- 3/4 cup milk chocolate chips
- 1 1/2 teaspoons light corn syrup
- 6 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- Flaky sea salt for serving, optional
Note: while there are multiple steps to this recipe, these treats are broken down into workable categories to help you better plan for preparation and cooking.
For the Rice Krispie Treats
Grease an 8-x 8-inch pan with cooking spray or softened butter.
Place the butter in a large pot on the stove and melt over medium heat, swirling the pot occasionally.
Add the tahini and stir with a flexible spatula until melted and smooth.
Add the sweetened condensed milk and stir until combined.
Add the bag of marshmallows (reserving the additional 1 cup for step 7) and stir until melted and smooth.
Off the heat, stir in the vanilla and salt.
Add the Rice Krispies and reserved cup of marshmallows, stirring until the cereal is coated and everything is combined.
Transfer to the prepared pan and press down lightly with a sheet of plastic wrap (you do not want to pack the Krispie treats down too tightly or they will lose their inherently soft and gooey texture).
For the Milk Chocolate Glaze
To make the topping, combine all of the ingredients in a medium microwave safe bowl. Microwave on high in 50 second bursts, stirring after each, until melted and smooth. Alternatively, you can do this on the stovetop over medium heat in a small saucepan, stirring occasionally.
Pour the topping over the bars, then use a small offset spatula or butter knife to spread into an even layer. Chill in the refrigerator until set, about 1 hour.
Serve cold or at room temperature sprinkled with flaky sea salt, if desired. Bars will keep up to a week in the fridge covered in an airtight container.
- An 8-x 8-inch pan makes impressively tall treats, but if you'd prefer 24 shorter ones, make the treats in a 13-x 9-inch pan. You may want to double the chocolate glaze if you do so, to insure the bars are well covered.
- If you want to make the entire recipe in the microwave, you can! Merely warm the butter, tahini and sweetened condensed milk in a large microwave-safe bowl, on high, in 30 second bursts, stirring with a flexible spatula after each, until the mixture is melted and smooth. Add the 10-ounces of marshmallows, and again microwave on high in 30 second bursts, stirring after each, until melted.
- If you are not crazy about tahini (or just ran out) you can use peanut butter in its stead, or even almond butter.
- If you'd like to add a little color to the treats, you can mix in in a handful of rainbow sprinkles along with the Rice Krispies.
- You can also add a handful of sesame seeds, along with the Rice Krispies, to really drive that tahini flavor home.
- Or, you can sprinkle the sesame seeds over the warm chocolate glaze, or you can sprinkle flaky sea salt - or both.