Sometimes you need a nostalgic treat; a throwback to a childhood favorite. I usually crave gummy bears or chocolate chip cookies. My husband goes for no-bake cookies or rice crispy treats.
Sam doesn’t have much of a sweet tooth, but he loves rice crispy treats. I’ve never had much of a taste for them, but I make them out of love. But I made these rice crispies not only out of love, but because these rice crispy treats, these are something special.
They’re an adultified take on the good ol’ crispy that comes in a blue foil pack, and I can definitely get into that.
First of all, they have that same sticky, crunchy thing going on but with a bit of extra texture from chunks of dark chocolate and coconut flakes. Secondly, they aren’t just made with melted marshmallows, but a homemade marshmallow fluff that uses maple syrup instead of corn syrup and a healthy dose of tahini to balance out all of the sweetness. ‘Tahini in rice crispies?’, you might ask. Yes, definitely yes.
These are great because they satisfy that nostalgic hit that we sometimes crave from a treat while also providing some complex flavor and texture.
I’ll definitely still make simple rice crispies for Sam, but these special treats will also join the rotation.
If you like these Maple Tahini Rice Crispy Treats with Chocolate and Coconut, you might also like:
Maple Tahini Rice Crispy Treats with Chocolate and Coconut
- 1/4 cup room temperature water
- 1/4 oz. powdered gelatin
- 1/4 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 tablespoon tahini
- 1/2 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 6 cups crisp rice cereal
- 1/2 cup dark chocolate + 2 tablespoons chopped & split
- 1/2 cup toasted coconut flakes + 2 tablespoons split
Grease a 9x9 inch pan (an 11x7 inch will also work) and line with parchment paper
To make the tahini maple marshmallow fluff, pour the water into a large mixing bowl and sprinkle the gelatin over the top. Let the gelatin bloom (absorb the water) for about 10 minutes.*
Combine the granulated sugar, maple syrup and salt in a small saucepan over medium heat. Heat until the mixture comes to 240*F. Immediately remove from heat. With a hand mixer on low speed, slowly pour the hot mixture into the gelatin.
After all of the hot mixture is added, slowly increase the speed of the mixer to high. Beat the mixture until thick and glossy and be at least double in volume, this should take about 7-9 minutes. Add the vanilla and tahini and whip until completely combined, about 1-2 more minutes.
Gently fold the crisp rice cereal into the fluff mixture. Next fold in 1/2 cup of the dark chocolate and 1/2 cup of the toasted coconut flakes.
Scoop the mixture into the prepared pan and press down. I do this with my hands to make sure it's pressed evenly. It helps if you put a tiny bit of water on your hands to keep the mixture from sticking. Top the treats with the remaining 2 tablespoons of chocolate and toasted coconut.
Let the mixture set for about an hour. Cut into squares and serve.
*You can use pre-made marshmallows if you prefer not to make your own fluff. You'll need to heat about 2 tablespoon of unsalted butter over medium heat in a large saucepan, then add 5 cups of marshmallows until completely melted. At that point you add in maple syrup, tahini and salt. Let all of this meld together in the pan and then continue to step 5.