Gluten Free Black Sesame Crispy Rice Treats
These classic rice krispie treats (but gluten free!) are mixed with gorgeously-toasty, nutty black sesame!
Servings: 12 treats
Calories: 500kcal
Equipment
- 9x9 inch square cake pan
- Parchment paper
- Large saucepan/pot
Ingredients
For the crispy rice treats:
- 1 1/2 Cups plus 1 Tbsp salted browned butter instructions below
- 20 oz plain mini marshmallows
- 2 1/2 tsp vanilla extract
- 1/2 tsp salt
- 8 1/2 Cups crispy rice cereal (not puffed rice) about 9.5 oz
- 2 Tbsp black sesame paste
- 1/4 Cup black sesame powder
For the topping:
- 1 Cup sifted powdered sugar
- 2 Tbsp black sesame paste
- 1/4 tsp salt
- 2-4 Tbsp milk
- 2 Tbsp roasted black sesame seeds
Instructions
- First, lightly spray a 9x9 inch pan with cooking spray, then line with two overlapping pieces of parchment paper (so that the corners are sharp) and spray again with cooking spray, then set aside.
- Then start melting your butter in the large saucepan/pot over medium heat. Let butter fully melt, stirring with a spatula or wooden spoon occasionally, then continue to cook as the butter bubbles and starts to hiss. Let the butter cook, continuing to stir, while it hisses and spits (this is the water burning off) until the butter becomes silent (you'll know when you hear it) and starts to foam up. The browned milk solids should foam up in the center of the pan
- Immediately turn off heat and move the pot off the hot burner, then dump in all of the mini marshmallows and start stirring to melt the marshmallows. Once you've coated marshmallows in butter and they've started to melt, put the pot back on the burner and turn it on to low heat, while still stirring. It will take a minute or so of constant stirring for the marshmallows to completely melt and the butter to become incorporated into the marshmallow goop. Keep stirring until there is no visible butter pooling in the pan.
- Then turn off heat and stir in the salt, vanilla, black sesame paste, and black sesame powder (affiliate links to purchase), stirring until completely combined with the marshmallow goop. Finally, dump in the crispy rice cereal and stir (it will get more difficult) until all of the cereal is fully coated in marshmallow stuff. Then scrape the crispy rice treat stuff into your prepare pan and use your spoon or spatula to press the mixture flat and to all of the sides and corners. Then let sit at room temp for at least an hour to fully cool.
- Once treats have cooled, lift out of the pan onto a serving plate or cutting board. Then make your topping. In a small mixing bowl sift your powdered sugar, then add the black sesame paste and salt and 2 Tbsp of the milk, stirring until completely combined but stiff. Add more milk a Tbsp at a time until the glaze is easily pourable, then use a spoon, squeeze bottle, or piping bag to drizzle the glaze over the top of your crispy rice treats - as much as you'd like! Finally, sprinkle the roasted black sesame seeds (affiliate link to purchase) over the treats - they should stick to the glaze. Let glaze set for about 10 minutes before slicing the treats into whatever size bars you'd like, then serve! Keep at room temp in an airtight container for up to a week.