Tahini Rice Crispy Treats

5 from 4 votes

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 8x8 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

Cook Time 5

Chilling Time 30

Total Time 40

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

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Instructions

Line an 8x8-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