Tahini Rice Crispy Treats

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5 from 4 votes
A stack of three tahini brown rice krispy treats topped with sesame seeds.

Rice crispy treats were a staple growing up. My mom always made them with a chocolate drizzle on top, insisting everything tastes better with chocolate. I have to respectfully disagree. I remember sneaking warm chunks out of the pan before they were fully set, plain and perfect. This tahini version is my take on the classic.

The one thing to know before you make these is that most rice krispies cereals are not gluten-free. The original Kellogg’s version contains barley malt, which has gluten. You need to buy a cereal specifically labeled gluten-free. Kellogg’s makes a certified gluten-free version, and there are several brown rice crispy cereals that work well too. Once you have the right cereal, the rest comes together in about 10 minutes.

Why You’ll Love This Recipe

  • No baking required. The whole thing comes together on the stovetop and in the fridge. No oven, no special equipment.
  • 10 minutes of active preparation. Warm the honey and tahini, coat the cereal, press into a pan, and refrigerate. That’s it.
  • No marshmallows. Traditional rice crispy treats use marshmallows as the binder. This recipe uses honey and tahini instead, which gives you the same sticky, chewy texture without them.
A baking dish with squares of tahini brown rice krispy treats topped with sesame seeds.

Ingredient Notes

  • Gluten-free rice crispy cereal – Most rice crispy cereals contain barley malt and are not gluten-free. Look for one specifically labeled gluten-free. Aldi has a gluten-free version, and brown rice crispy cereals like One Degree work well too.
  • Tahini – Use a well-stirred, runny tahini. If it’s thick and dry at the bottom of the jar it won’t combine smoothly with the honey. Give it a good stir before measuring.
  • Honey – This is what holds everything together and sweetens the treats. Don’t reduce the amount or they won’t set properly.
  • Sesame seeds – Optional but worth it. They add a little crunch and look great on top.

Don’t Skip the Chill Time

Thirty minutes in the refrigerator is the minimum. Pull them out too early and they’ll fall apart when you try to slice them. If you can wait an hour they’ll hold together even better and slice cleanly.

A hand holding a square tahini rice krispy treat topped with sesame seeds.

Testing Notes

I went through several rounds before landing on this version. The first batch used peanut butter and honey, which had great flavor and the right chew, but I wanted something more neutral. I tried brown rice syrup as an alternative sweetener but the flavor was noticeably milder than honey.

I also tested a reduced honey batch with only 1/4 cup. It held together but came out too crunchy and lost the classic chew. If you’re wondering whether you can reduce the honey, the answer is no. Full amount of honey is needed here.

Tahini ended up being the right binder. Creamy, mild, and it doesn’t take over the flavor. The sesame seeds were a last minute addition and I almost skipped them but so glad I didn’t. They add just a little texture.

Recipe FAQs

Can I use a different nut or seed butter?

Tahini works best here because of its mild flavor and runny consistency. Sunflower seed butter is the closest substitute if you can’t find tahini. Peanut butter works flavor-wise but will make these taste more like a peanut butter treat than a rice crispy treat.

My treats didn’t hold together. What went wrong?

Usually one of two things. Either the tahini was too thick and didn’t coat the cereal evenly, or they didn’t get enough time in the fridge to set. Make sure your tahini is runny before you start, and give them at least 30 minutes to chill before slicing.

Expert Tips

  • Press the mixture firmly into the pan. Use the back of a spatula or your hands with a piece of parchment on top. The tighter you pack them, the better they hold together when you slice.
  • Work quickly once you pour the tahini mixture over the cereal. It starts to set as it cools and gets harder to mix evenly. Have everything ready before you start warming the honey and tahini.
  • Use a sharp knife to slice them. Run it under warm water first and wipe it dry between cuts for clean edges.
A stack of three tahini rice krispy treats on a white plate with more treats in the background.

Storage Instructions

Storing: Keep in an airtight container in the refrigerator for up to 3 days. They slice best after a full day in the fridge.

Freezing: Cut into pieces and freeze in a single layer before transferring to a freezer bag. Keeps for up to 2 months. Thaw in the refrigerator overnight.

Serving Suggestions

These tahini rice crispy treats are a good one to make when you want something sweet without turning on the oven. If you love the concept but want the classic marshmallow version, my gluten-free Rice Krispies treats use the same cereal and come together just as fast. For another no-bake option that uses similar pantry ingredients, my no-bake peanut butter chocolate bars or gluten-free puppy chow bars are worth making at the same time since you’re already working with sticky, press-in-pan desserts.

5 from 4 votes

Tahini Rice Crispy Treats

These tahini rice crispy treats are a no-bake dessert with about 10 minutes of active prep. Gluten-free rice crispy cereal gets coated in a warm honey tahini mixture, pressed into an 8×8 pan, and chilled until set. The tahini gives them a subtle nuttiness that makes them taste a little different from a standard rice crispy treat.
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Prep Time 5 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings 9 servings

Ingredients

  • 3 cups gluten-free rice crispy cereal - I used brown rice krispy cereal
  • ½ cup tahini - well-stirred
  • ½ cup honey - or brown rice syrup if vegan
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fine sea salt
  • ¼ cup sesame seeds

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Line an 8×8-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal.
  • In a small saucepan over medium-low heat, combine the tahini, honey, vanilla extract, and sea salt. Cook for 3 to 5 minutes, stirring frequently, until the mixture is warm, smooth, and slightly thinned.
  • Pour the warm tahini mixture over the rice crispy cereal and sesame seeds in a large bowl. Stir with a spatula until the cereal is completely coated.
  • Transfer to the prepared pan. Press the mixture down firmly and evenly using a spatula or the bottom of a measuring cup. The tighter you pack it, the better it holds together when sliced.
  • Refrigerate for at least 30 minutes, or up to 1 hour, until fully set.
  • Lift out using the parchment overhang and slice into 9 pieces.

Notes

  • Cereal: Most rice crispy cereals are not gluten-free. Kellogg’s Rice Krispies contain barley malt. Look for a cereal specifically labeled gluten-free. I use Aldi Millville Crispy Rice, which is labeled gluten-free. For a brown rice option, One Degree and Erewhon both work well.
  • Honey: Do not reduce the amount. Less honey and the treats won’t hold together properly.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days. Freeze individually cut pieces for up to 2 months. Thaw in the refrigerator overnight.

Nutrition

Calories: 196kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 313mg | Potassium: 102mg | Fiber: 1g | Sugar: 16g | Vitamin A: 630IU | Vitamin C: 6.6mg | Calcium: 61mg | Iron: 4.1mg

Megan Hastings is a celiac recipe developer specializing in reliable gluten-free comfort food and baking recipes that taste as good as you remember, just without the gluten.

35 Comments

  20. Wow! I need to try this recipe as I’m also looking for gluten free treats that actually taste good! I love that they are naturally sweetened too and no white refined sugar!

    xo, jackie
    stylemydreams.com

    Reply
5 from 4 votes (1 rating without comment)

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