Like the sophisticated cousin of marshmallow crisp bars. I love how these bars are both chewy and crispy- all the bite sounds. (The texture base is more interesting with a combo of puffed rice, corn flakes, and rolled oats.) Dark chocolate and tahini make a delicious marriage, giving both depth and earthy nuttiness, while maple syrup stands in as the sweetener. The sesame seeds are both in the bar and on top, which helps give people an idea of what they are going to be eating. I. love. these. bars.
"I strongly recommend using tahini, but if you can't find it, any alternative nut butter will work."
Notes: Butter is unsalted. Chocolate chips are Lily's.
CHOCOLATE TAHINI CRISP BARS
Ingredients: 2 cups puffed rice cereal, 1 cup corn flakes, 1 cup rolled oats, 1 cup bittersweet chocolate chips, 1/2 cup maple syrup, 1/2 cup tahini, 1/4 cup butter, 2 tbsp. sesame seeds, pinch of salt.
Makes about 16 bars.
1. Line an 8x8 inch square pan with parchment paper.
2. Heat butter and maple syrup in a deep saucepan over medium heat until butter is melted. Add chocolate and tahini and stir until chocolate is just melted. Stir in salt.
3. Tip in puffed rice, corn flakes, oats, and 1 tbsp. sesame seeds. Stir to coat, then tip mixture into pan. Press firmly and evenly. Sprinkle surface with remaining sesame seeds.
4. Refrigerate 1 hour until firm.