Chocolate Sesame Crispy Treats
 
 
Ingredients
  • For the Crispy Treat Layer:
  • 1 stick (1/2 cup or 115 grams) unsalted butter
  • 2 tablespoons milk powder
  • 2 tablespoons tahini
  • ¼ teaspoon coarse sea salt
  • 1 10-ounce (285-gram) bag marshmallows
  • 6 cups (160 grams) crispy rice cereal (about half a 12-ounce box)
  • For the Chocolate Sesame Layer:
  • 1 cup (about 200 grams) semi-sweet chocolate chips
  • 2 teaspoons sesame oil
  • 1 tseaspoon toasted sesame seeds, for garnish
  • Coarse sea salt, for garnish
Instructions
  1. Line an 8-inch square cake pan with parchment paper
  2. In a large pot, melt butter over medium-low heat. Stir frequently, as the butter melts, then foams, then finally start to turn brown and smell nutty, scraping up any bits from the bottom as you do.
  3. As soon as the butter takes on a nutty color, turn off the heat. Stir in the milk powder, tahini, and sea salt until the milk powder dissolves. Then, stir in the marshmallows. The residual heat from the melted butter should be enough to melt the marshmallows, but if it is not, turn the heat back on low until the marshmallows are mostly smooth (I like to leave several large blobs of marshmallow in there, because they create some nice gooey streaks in the finished crispy treats).
  4. Remove the pot from the stove and stir in the cereal together. Quickly spread into prepared pan. Flatten the gooey mix evenly with a spatula or a buttered piece of parchment paper, pressing into the edges and corners. Let cool at room temperature.
  5. While the crispy treats cool, prepare the chocolate topping. Melt about ¾ of the chocolate (it doesn’t have to be exact) in a medium heatproof bowl set over a pan of simmering water. Remove the bowl from the heat and stir in reserved chocolate chips and sesame oil until the mixture is completely melted and smooth. Spread evenly over the crispy treats, then sprinkle the top with the sesame seeds and some flaky sea salt.
  6. Let cool until room temperature and chocolate has set, about 1 to 2 hours - you can speed up this process by popping the treats in the fridge for 30 - 45 minutes, but the finished treats are best served at room temperature. Cut into squares (I use a bench scraper to get cleaner, more even cuts) and store in an airtight container at room temperature.
Recipe by Allons-Eat! at https://www.allonseat.com/chocolate-sesame-crispy-treats/