Milk Chocolate Glazed Tahini Rice Krispie Treats

The best sweet and salty snack around

tahini rice krispie treats

The Spruce / Jessie Sheehan

Prep: 10 mins
Cook: 10 mins
Chill Time: 60 mins
Total: 80 mins
Servings: 16 servings
Yield: 16 treats
Nutrition Facts (per serving)
326 Calories
19g Fat
37g Carbs
4g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 326
% Daily Value*
Total Fat 19g 25%
Saturated Fat 9g 45%
Cholesterol 31mg 10%
Sodium 229mg 10%
Total Carbohydrate 37g 13%
Dietary Fiber 1g 3%
Total Sugars 21g
Protein 4g
Vitamin C 7mg 36%
Calcium 53mg 4%
Iron 4mg 22%
Potassium 123mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

For the Rice Krispie Treats:

  • 1/2 cup unsalted butter

  • 3/4 cup tahini, stirred

  • 1/3 cup sweetened condensed milk

  • One 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

Steps to Make It

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

  1. Grease an 8-x 8-inch pan with cooking spray or softened butter.

  2. Place the butter in a large pot on the stove and melt over medium heat, swirling the pot occasionally.

  3. Add the tahini and stir with a flexible spatula until melted and smooth.

  4. Add the sweetened condensed milk and stir until combined.

  5. Add the bag of marshmallows (reserving the additional 1 cup for step 7) and stir until melted and smooth.

  6. Off the heat, stir in the vanilla and salt.

  7. Add the Rice Krispies and reserved cup of marshmallows, stirring until the cereal is coated and everything is combined.

  8. 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

  1. 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.

  2. 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.

  3. 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.

    Recipe Tips

    • 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.

    Recipe Variations

    • 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.