Sesame Butterscotch Rice Krispies Treats
The nuttiest tasting nut-free rice krispie treats you'll ever try! These gooey favorites are upgraded with a base of butterscotch and the added flavors of brown butter and tahini for a toasty, nutty experience.
Servings 32 treats
Calories 135kcal
Ingredients
Butterscotch
- ¾ Cup Granulated Sugar
- ¾ Cup Brown sugar
- ½ Cup Water
- ½ Cup Unsalted Butter cut into 1 tbsp pieces
- ¼ tsp Salt
- ¼ Cup Heavy Cream
Sesame Rice Krispies Treats
- ¼ Cup Unsalted Butter
- 2 Tbsp Tahini
- 4 Cups Mini marshmallows
- 6 Cups Rice Krispies cereal or similar
- 1 tsp Sesame Seeds optional
Instructions
Butterscotch
- Line a 9x13 pan with parchment paper and set it aside.
- In a medium saucepan, combine both sugars and the water, and cook over medium heat. Stir gently until the sugar has dissolved. Then stop stirring but let the mixture continue cooking until it boils, and then until the bubbles begin to get bigger and lazier, checking the temperature occasionally
- When it hits 230°F, add in the butter and salt. Stir these in until the butter has melted. Then add in the heavy cream. Stir to combine, and continue cooking until the temperature reached 255°F. Turn off the heat.
- Pour the hot butterscotch into the prepared pan, and set aside while you make the Rice Krispies treats.
Rice Krispies Treats
- In a large, light-colored saucepan or pot, add the butter and melt over medium-high heat. Continue cooking, swirling the pan occasionally, as the butter boils and pops. Once the popping subsides, watch the butter carefully until the solids sink to the bottom of the pot and begin to turn a light golden brown.
- Turn the heat down to low, and Immediately add in one cup of the marshmallows and the tahini, and stir until the marshmallows have melted. Add rest of marshmallows and stir until the entire mixture is melted and gooey
- Add in the Rice Krispies cereal, 2 cups at a time, mixing in each batch thoroughly until coated before adding the next batch. When you get to the end, it may be more difficult to stir, so use a folding motion.
- Once thoroughly combined, turn off the heat and transfer to the baking pan, gently pressing the Rice Krispies treats into the butterscotch, and evenly spreading the treats throughout the pan. Sprinkle with sesame seeds, if desired.
- Cover with plastic wrap and allow the treats to sit at room temperature until cooled and the butterscotch has set, about eight hours or overnight. To cool faster, you can place in the fridge until set. Use the parchment to remove the treats from the pan, and slice into bars with a serrated knife.
- Serve, or store tightly wrapped at room temperature for 3-4 days.
Notes
- Make these gluten-free: Rice Krispies brand cereal contains malt, so it is not gluten-free. However, some generic versions are, so be sure to check the ingredients and labels.
- Make ahead tip: These can be made up to 3 days in advance, and stored at room temperature tightly wrapped, either before or after cutting.