Chocolate-Sesame Crunch Bars
- Total Time
- 20 minutes, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces/225 grams Rice Chex, puffed rice or another crunchy, light cereal like cornflakes
- 10ounces/300 grams milk chocolate
- 1¼cups/270 milliliters tahini, well stirred
Nutritional analysis per serving (24 servings)
165 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 4 grams protein; 91 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a rimmed 9-by-13-inch baking pan with parchment or wax paper.
- Step 2
In a food processor, pulse cereal until just broken into bits; do not process into a powder. Transfer to a large bowl.
- Step 3
In the top of a double boiler, combine chocolate and tahini. Stir over simmering water until melted and smooth. Alternatively, melt in the microwave, using short bursts of low heat.
- Step 4
Pour chocolate mixture over cereal and stir together quickly.
- Step 5
For bars, spread mixture in the prepared pan. It should be about ½-inch thick; you may need to push the mixture toward one end and level it if it does not quite fill the pan. For rounds, drop spoonfuls of the mixture onto prepared pan and use the back of the spoon to form into circles. Refrigerate until hardened, about 2 hours.
- Step 6
To serve, cut into bars or squares, or serve rounds as cookies. Any extras can be crumbled and used as an ice cream topping. Store in the refrigerator.
Private Notes
Comments
No, but you could substitute the Fiji Islands.
is there any reason dark chocolate would not work as well?
Another recipe that feels like it didn't make it through a precise test run before going to print -- and I must say, irritating given the expensive chocolate. These are good, but as Jessica writes, the proportions are not at all like the bar pictured. Chocolate barely covers cereal, and the lovely bar shown is not achieved when following recipe (I did weigh every component). Please NYT Cooking -- double check before publishing!
Sprinkle a little finishing salt on top once they cool and it take to the next level. Delicious and easy.
After reading other’s reviews, I made a few tweaks. I only used half of the recommended cereal (I used cornflakes) and used only a cup of tahini. I attempted to make them into bars but they definitely didn’t turn out as polished as the picture. Someone compared them to more like Krispie Treats, which I think is pretty accurate. They still tasted great and were simple to make! I also added a little flaky sea salt and sesame seeds on top.
Half recipe spread inside removable extension of rectangular baking pan. two thirds dark chocolate and one third milk. Puffed rice cereal; start by adding half the specified amount 60 grams, add more cereal when mixing into chocolate if it seems a good idea
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