Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
tahini scotcheroos are an update on the classic no-bake summertime dessert we all know & love! these tahini scotcheroos are an allergy-friendly (gluten free, nut free), easy to make treat & they’re perfect for feeding a crowd! #playswellwithbutter #scotcheroos #scotcheroosrecipe #dessert #nobakedessert #nobakebars #allergyfriendly #glutenfreedessert #nutfreedessert

tahini scotcheroos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: jess larson | plays well with butter
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 1 hour 15 minutes (includes inactive time)
  • Yield: 20-24 bars 1x
  • Category: scotcheroo, no-bake dessert, rice krispie treat

Description

tahini scotcheroos are an update on the classic no-bake summertime dessert we all know & love! these tahini scotcheroos are an allergy-friendly (gluten free, nut free), easy to make treat & they’re perfect for feeding a crowd! 


Ingredients

Scale

Instructions

  1. Prep: Spray a 9×12 baking dish with nonstick cooking spray and set aside. Add the brown rice crisps cereal to a large mixing bowl and set aside. Add the tahini to a medium mixing bowl and set aside.
  2. Make the rice krispie layer: Add the maple syrup and corn syrup to a medium saucepan over medium heat. Bring the mixture to a boil, then allow to simmer, stirring occasionally, for 2 minutes to reduce slightly. Keep a careful eye over the mixture as it boils, as it can boil over! Once reduced, carefully pour the syrup mixture in the medium mixing bowl with the tahini. Stir until combined. Pour the tahini syrup over the rice crisps cereal, stirring to coat the cereal evenly and entirely in the tahini syrup. Transfer the coated cereal to the 9×12 baking dish, using a spatula to press the cereal in a single, uniform layer. Sprinkle the surface of the cereal with the Kosher salt and set aside.
  3. Melt the chocolate: Add the chocolate and coconut oil to a microwave-safe bowl. Melt the chocolate in 30-second intervals in the microwave, stirring after each interval. Pour the melted chocolate over the surface of the cereal, using a spatula to spread it out in a smooth layer.
  4. Chill the tahini scotcheroos in the refrigerator or freezer until the chocolate sets completely, about 1 hour.
  5. To serve, cut the tahini scotcheroos into individual bars and top with flaky sea salt as desired. Enjoy!

Notes

  • Tahini: As a star ingredient of these tahini scotcheroos, you’ll want to find the best tahini you can. I love the organic tahini from Trader Joe’s – it is very well priced, & the quality is great.
  • Dark chocolate vs milk chocolate + butterscotch: Controversial, I know. I was definitely inspired by these beauties to try these tahini scotcheroos with dark chocolate, & I think it’s definitely the right route to go. The maple is pretty sweet as it is & dark chocolate provides the relief you need from its sweetness!
  • Storage: While they’re perfectly fine at room temperature, I find that, especially in humid weather, these tahini scotcheroos hold up better in the fridge. Store tahini scotcheroos covered in the refrigerator or freezer for up to 5 days. I guarantee they won’t last that long!
  • To make a half batch: Halve the listed ingredients & use an 8×8 baking dish.