Tahini Krispie Chocolate Bars
Updated May 8, 2026
Julia Gartland for The New York Times. Food Stylist: Rebecca Jurkevich.
- Ready In
- 1 hr
- (15 min plus 45 min cooling)
- Rating
- Comments
- Read comments
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Ingredients
Butter, for the pan
¾ cup/180 grams tahini, well stirred
½ cup/113 grams unsalted butter
4 cups/200 grams mini marshmallows
1 tablespoon vanilla extract
1 teaspoon kosher salt (such as Diamond Crystal)
2 cups/70 grams Rice Krispies cereal
1 cup/110 grams graham cracker crumbs (from about 9 whole crackers)
1 cup/170 grams bittersweet chocolate chips
Flaky salt (optional), for sprinkling
Nutritional analysis per serving (16 to 24 servings)
22 grams carbs; 13 milligrams cholesterol; 214 calories; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 14 grams fat; 1 gram fiber; 101 milligrams sodium; 3 grams protein; 11 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
Lightly butter an 8-by-8-inch pan and line it with two crossed pieces of parchment paper that come up all four sides of the pan.
- Step 2
In a large heavy-bottomed pot, melt the tahini and butter together over medium heat, stirring occasionally with a flexible spatula. When the mixture is smooth and evenly blended, add the marshmallows and turn the heat down to low. Stir constantly until the marshmallows are almost completely melted, remove from the heat, then stir in the vanilla extract and salt. Add the cereal and graham cracker crumbs and fold until combined. Transfer the mixture to the prepared pan and press into an even layer.
- Step 3
Add the chocolate to a clean bowl and microwave in 15-second increments, stirring in between, until melted and smooth. Spread the chocolate evenly over the cereal mix, then sprinkle with flaky salt if desired. Refrigerate until firm, about 45 minutes.
- Step 4
Use the parchment paper to lift the bars out of the pan, then use a large knife to slice into small squares. Store in the fridge or at room temperature for up to 1 week.
Private Notes
Comments
Stoner food of the highest order.
Made them in a rush and forgot to follow the suggestions to cut the butter. And guess what? Once they sat at room temp for about half an hour, any “excess” oil seemed to have reabsorbed and they were AWESOME. Not health food obviously, but 10/10 recommend. The salty-sweet-chewiness was perfection. I doubled the batch and used a 9x12 glass dish, no other mods. My only complaint is how quickly they disappeared 😂
Made these this morning and they are truly a quick and delicious treat! As per other comments I reduced the butter to 1/3 of a cup and eyeballed my pouring so probably put in closer to 2.5 cups of Rice Krispies and they aren’t oily at all! They have a nice extra bit of flavour from the salt and tahini. Will definitely be making again.
I’ve made these 3 times now and they’re divine. I use sprouted brown rice cereal and Lily’s chocolate chips to make them semi healthier for my sugar-sensitive kids and they’re still 10/10.
@Leslie from Oregon Yes - as my gluten free replacement for the graham crackers, I like to use crushed up rice krispies. It worked well, and spared me from buying the expensive gluten free graham crackers! Rice krispies are typically gluten free, even the generic brand from Aldi.
I made these for a Labor Day party and they were well received! I followed the recipe as written. It did seem like a lot of butter at first but then instead of putting the fish directly into the fridge to set I let it sit out for about an hour first to fully combine. They were highly complimented and deliciously sweet and salty.