Rice Crispy Treats

bar cookie cereal cacao nib coconut oil tahini honey healthyish easy dairy-free gluten free dessert snack

Sarah Jampel

Makes 16

Source

Ingredients

3¼ cups (130 g) crispy brown or white rice cereal

¼ cup (30 g) cacao nibs

1 Tbsp. virgin coconut oil

¾ cup (185 g) tahini

¼ cup plus 1 Tbsp. (90 g) honey

¾ tsp. kosher salt

½ tsp. vanilla extract

Method

Line an 8" or 9" square pan with parchment paper, leaving an overhang on two sides. Toss cereal and cacao nibs in a large bowl to combine.

Melt oil in a small saucepan over medium-low heat. Add tahini, honey, and salt and whisk until warmed through, smooth, and slightly thinner, 45–60 seconds. (Don’t be tempted to cook this longer—the tahini can start to crystallize, which will make it grainy.) Remove from heat and whisk in vanilla.

Pour tahini mixture over cereal mixture and stir to coat. Transfer to prepared pan and press down very firmly (seriously, give it your all!) with the bottom of a heavy glass or measuring cup to compact. Chill bars until firm, 30–40 minutes.

Lift out bars using parchment overhang and cut into 16 squares.

Do Ahead: Bars can be made 1 week ahead. Cover and chill.