Dessert for 16
Chocolate Tahini Rice Treats
$2.56for 412 minServes 16
Crispy rice cereal and pretzels bind with tahini syrup, then receive a dark chocolate topping and sesame sprinkle.

Photo: ambitiouskitchen.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
| Wild, 18 oz$0.15/oz typical | 18 oz | $2.68Typical price | |
| Chocolate chips and baking chocolate, 6 oz$0.45/oz typical | 6 oz | $2.70Typical price | |
| Chips, 1 oz$0.22/oz typical | 1 oz | $0.22Typical price | |
| Nuts and seeds, 0.5 oz$0.70/oz typical | 0.5 oz | $0.30Typical price | |
| Total for the servings shown | $10.25 | ||
Pantry staples you likely have
Asian sauces and pastesHoney or maple syrupCooking spray, shortening, ghee, coconut and sesame oilCornstarch, vanilla, yeast, cocoaSalt and pepper
Not included in the cost.
- 12 minstart to table
- Easydifficulty
- 16servings as written
- $typical cost tier
AmericanVegetarianDairy-freeKid-friendlyBudgetDesserts
$0.64 per serving$2.56 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 3/4 cup tahini
- 1/3 cup pure maple syrup
- 1 tbsp virgin coconut oil
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 2 3/4 cups crispy brown rice cereal
- 1 cup dark chocolate chips
- 1 tbsp virgin coconut oil
- 1 heaping cup pretzel twists
- 1 1/2 tbsp toasted sesame seeds
- fancy sea salt (optional)
Steps
- Line an 8-inch square pan with cooking oil and heat the oven to 350 F.
- Warm the tahini, maple syrup, coconut oil, vanilla, and salt in a saucepan over low heat for 3 minutes.
- Stir the cereal and pretzels into the warm tahini mixture, then press it firmly into the pan.
- Melt the chocolate chips with the remaining coconut oil in a saucepan over low heat for 2 minutes.
- Spread the melted chocolate over the cereal mixture and sprinkle with sesame seeds and sea salt.
- Chill for 2 minutes, then cut into squares.
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Collections with this recipe
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