These Easy Tahini Toffee Crispy Rice Bars in 15 Minutes are a big-kid version of a classic childhood favorite. And because they are so easy to make, they’re a great take-along dessert for picnics, tailgate parties and potlucks.
Brown butter and tahini give this traybake its unique, nutty flavor. A thin layer of dark chocolate and slightly salty English toffee bits help to balance the sweetness of these delicious treats.
There are a lot of great alternatives to classic crispy rice cereal treats, including some that use peanut butter as a base, But for this recipe, we’re foregoing the peanut butter just this once, and giving tahini a try instead.
Jump to RecipeTahini – the star ingredient in this recipe for Easy Tahini Toffee Crispy Rice Bars in 15 Minutes
Tahini is an essential ingredient in Middle Eastern cooking. Made from toasted sesame seeds and oil, tahini has a slightly nutty flavor and creamy texture. It is perhaps most familiar to Westerners as an ingredient used in savory dishes such as hummus, dressings or served as a side sauce for grilled meats and vegetables. However, it’s also delicious in baked good as well.
I don’t typically use enough tahini in my daily cooking to keep it on hand in my pantry, but if you use this delicious condiment frequently or have a specific need for it, check out this Tahini Recipe from The Spruce Eats for making your own tahini from scratch. It’s worth a few extra minutes of prep time for a richer, sesame flavor that beats store-bought hands down.
Brown butter adds a layer of nutty goodness to this easy traybake
Although tahini is the star ingredient in this recipe for Easy Tahini Toffee Crispy Rice Bars in 15 Minutes, the brown butter really helps to elevate the nutty flavor of these treats. Brown butter is typically unsalted butter that has been cooked until the milk solids brown and any water has cooked off. What you are left with is something similar to clarified butter. Brown butter takes on a rich, nutty flavor in the cooking process. However, we are using a salted butter in this recipe to add a touch of salt to the dessert to help balance the sweetness.
Browning butter is easy, but you do have to stick with it. It only takes 2-3 minutes to brown. However, it can go from just melted to burnt in seconds. For this reason, you need to stir the butter constantly.
When browning butter, I like to use a stainless steel saute pan and a white spatula. This allows me to see the milk solids more easily, and know exactly when the butter is ready to come off the heat. By keeping the butter over medium heat and stirring constantly, you minimize the risk of burning the milk solids.
Finally, when the milk solids are a toasty brown, the butter is ready. Typically, I like to pour the butter immediately out of the pan into another container to stop the cooking. Even when you turn off the burner, there’s still residual heat in the pan. If you keep the butter in the pan, it will continue to cook. So, it’s best to transfer the butter to another container to ensure it doesn’t burn. However, for this recipe, we’re adding other ingredients to the butter to build a sauce to coat the crispy rice cereal, so that’s not necessary in this case.
If you’re interested in exploring other recipes using brown butter, check out this recipe for Easy Gluten Free Brown Butter Brownies. But for now, give these tahini treats a try.
Easy Tahini Toffee Crispy Rice Bars in 15 Minutes
Course: DessertCuisine: AmericanDifficulty: Easy40
servings15
minutes10
minutes1
hourThese treats are rich, which is why I recommend cutting into smaller pieces. Of course, that’s never stopped anyone from taking seconds.
Ingredients
1/4 cup salted European style butter, browned
1/2 cup Tahini
One (1) 10.5 ounce bag of mini marshmallows
1/2 tsp. pure vanilla
2 cups dark chocolate chips, melted
1/2 cup Heath Toffee bits
5 to 5 1/2 cups puffed rice cereal (If you like your rice treats more chewy, use 5 cups. If you prefer them a little drier, use 5 1/2 cups)
Directions
- Prepare a 12-inch x 7-inch pan (or one of comparable size) by spraying it lightly with nonstick spray. Line the pan with parchment paper so that it adheres to the sides of the pan. Set aside.
- In a microwaveable bowl, heat 1 cup of chocolate in 10 second intervals and stir between intervals until completely melted. Once the first cup is melted, add the second cup of chocolate chips and stir until all the pieces are melted. Set aside.
- In a large pot, brown the butter over medium heat until just golden brown. Approximately 2-3 minutes.
- Add the Tahini and vanilla and stir until combined. Stir in the marshmallows until melted and combined.
- Remove from heat and stir in the crispy rice cereal until it is evenly coated.
- Transfer the cereal mixture to the pan and press into place until the surface is flat and the pan is completely filled in.
- Pour the melted chocolate over the top of the warm treats and spread evenly.
- Top with 1/2 cup of the toffee bits and allow to cool for at least 1 hour before cutting.
- When ready to cut, lift the parchment paper out of the pan (the whole sheet of cereal treats should easily remain intact once cooled and set). Cut into 40 evenly-sized pieces.
- Store in an airtight container at room temperature for up to 5 days.
