I really love sesame-flavored anything, so once I saw this recipe it became a must-make. The simplicity and ease have meant that it's been made at least a half dozen times since I discovered it - sometimes a half-batch is just a fun thing to have for the weekend.
Black Sesame Rice Krispies Treats
Adapted from Eric Kim's recipe in NYT Cooking
Ingredients
- 2 teaspoons toasted sesame oil
- 6 tablespoons salted butter
- ¼ cup/38 grams black sesame seeds
- 1 (12-ounce/340-gram) bag marshmallows (sometimes I use a 10oz bag because that's the size it comes in)
- 8 cups/210 grams Rice Krispies cereal
Method
- In a large pot, melt the butter over medium-high and cook, stirring occasionally, until the milk solids at the bottom of the pan start to brown, 2 to 3 minutes. Reduce the heat to low and add the sesame seeds. Cook, stirring constantly, until the seeds smell toasty, 1 to 2 minutes.
- Add the marshmallows and stir until melted, about 5 minutes. Turn off the heat and stir in the 2 teaspoons sesame oil.
- Add the cereal and quickly stir until evenly coated. Immediately dump onto a piece of parchment paper. Use parchment paper to gently shape the treats into a rectangle.
- Let cool for at least 10 minutes before slicing into squares. The treats can be stored in an airtight container for up to 4 days at room temperature.
