Tahini and Dark Chocolate Crisp Rice Bars
- Prep Time: 20 min.
- Cook Time: 10 min.
- Total Time: 30 min.
- Yield: 16 1x
Description
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Ingredients
- ¾ cup tahini
- ⅓ cup maple syrup
- 2 tablespoons Field DayⓇ Coconut Oil
- 1 teaspoon Field DayⓇ Vanilla Extract
- ½ teaspoon fine sea salt
- 3 cups Field DayⓇ Whole Grain Golden Rice Crisp Cereal
- 4oz dark chocolate, finely chopped
- ½ teaspoon flaky sea salt
Instructions
- Spray an 8” square baking pan with cooking spray and line with parchment paper so the paper extends over 2 sides.
- In a large saucepan combine tahini, maple syrup, coconut oil, vanilla, and salt. Cook over medium heat, stirring occasionally, until warm and well combined, about 5 minutes.
- Add cereal and stir to combine. Scrape mixture into prepared pan and press evenly into pan.
- In a double boiler or a heatproof bowl set over a pan of steaming water, melt chocolate, stirring constantly.
- Pour chocolate over rice crisp bars and use a small offset spatula or the back of a spoon to spread evenly. Sprinkle with flaky salt.
- Refrigerate bars for 30 minutes to set, then cut into 2” squares.
- Serve immediately or store in an airtight container at room temperature for up to 2 weeks.
