Black Sesame Rice Krispies Treats
Updated May 18, 2025
Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart.
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes, plus 10 minutes cooling
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (16 servings)
26 grams carbs; 11 milligrams cholesterol; 162 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 92 milligrams sodium; 2 grams protein; 13 grams sugar
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
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.
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.
Private Notes
Comments
I started cooking seriously at 9yo. My mom introduced me to Craig Claiborne’s NYT cookbook around 10-11yo. Every recipe a winner. I’m now 56. I’ve just made 3 of Eric Kim’s recipes in the last month (dry-brined turkey w/chiles, gochujang snickerdoodles, and now black sesame Rice Krispie treats) and I haven’t had this much genuine fun cooking with new flavors since I was a kid. This man is an absolute genius. After so many years of cooking, thank you for the sheer joy and creative whimsy you bring to these beautiful-tasting and simple to make recipes! Wow.
If you up the recipe by 1/3, you can use a whole 16oz bag of marshmallows (the bags I found only came in 10 or 16oz). This also uses close to the whole box of Rice Krispies and a whole stick of butter. This makes a great amount for a group as you can make it in a rectangular pan (like a 13x9) instead of the square one. I used a glass one I had with a lid, and it was perfect.
I'm here with another means to the same end! The best, easiest, vegan krispie treats are -so much more easily- made with the following ratio: one-third cup each of maple syrup and tahini; 3 cups of the cereal. A fantastic, exotic taste without fuss or nasty cleanup.
@Jason Ditto. Admire Eric Kim's ingenuity with simple recipes that have great flavour and are fun to make. Tonight, I'm making these rice krispie treats AGAIN to share with a new group of friends tomorrow.
This recipe hits all the right notes, confirming what others have said about being not too sweet. I added 1 tablespoon of white miso (smashing it into the melted butter) for an added umami hit. Perfection!
A stunning success! I made these for my powerpoint party and dipped cut out circles of them in semisweet chocolate to make "hockey pucks". Yum!!!! I used Kerrygold butter which made it extra delicious, and while the chocolate was a nice addition, I daresay they're better on their own. A recipe I'll save forever!