Black Sesame Rice Krispies Treats

NY Times

Yield: 16 servings

2 teaspoons toasted sesame oil, plus more for greasing

6 tablespoons/85 grams unsalted butter

¼ cup/38 grams black sesame seeds (see Tip)

1 (12-ounce/340-gram) bag marshmallows

¾ teaspoon coarse kosher salt or 1 teaspoon flaky kosher salt

6 cups/160 grams Rice Krispies cereal

Step 1

Grease a 9-inch square baking pan with sesame oil.

Step 2

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.

Step 3

Add the marshmallows and salt and stir until melted, about 5 minutes. Turn off the heat and stir in the 2 teaspoons sesame oil.

Step 4

Add the cereal and quickly stir until evenly coated. Immediately press into the greased pan.

Step 5

Let cool for at least 10 minutes before flipping out onto a cutting board and slicing into squares. The treats can be stored in an airtight container for up to 4 days at room temperature.

Tip

Black sesame seeds are sold raw or roasted. Both work here, but roasted ones will toast more quickly. The seeds taste bitter if they’re rancid, so be sure to check the expiration date and taste a few seeds before using.