Black Sesame Rice Krispies Treats
Updated May 19, 2025
- 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
- 2teaspoons toasted sesame oil, plus more for greasing
- 6tablespoons/85 grams unsalted butter
- ¼cup/38 grams black sesame seeds (see Tip)
- 1(12-ounce/340-gram) bag marshmallows
- ¾teaspoon coarse kosher salt or 1 teaspoon flaky kosher salt
- 6cups/160 grams Rice Krispies cereal
Nutritional analysis per serving (16 servings)
162 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 0 grams dietary fiber; 13 grams sugars; 2 grams protein; 92 milligrams sodium
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.
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.
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 have made many variations of Rice Krispy Treats and this one really impressed me. I usually reduce the amount of cereal listed, but this recipe called for the correct cereal-to-mallow ratio. The browned butter adds a beautiful depth of flavor and the sesame oil gives the treats a subtle peanut butter taste that's far superior to the overbearing flavor of the real stuff. I doubt the black sesame seeds are needed, but the freckles serve as a reminder that these treats are something special.
Fabulous! Made twice the amount and it was devoured in 30 minutes. Added some miso paste just cos I had it and it seemed to work with it too.
delicious. I topped with some sea salt, and think a smoked salt would go nice on it too. not too sweet like normal rice crispy treats