Salted Brown Butter Tahini Crispies
This is what happens when childhood nostalgia runs into a chic pantry makeover. We’re talking golden brown butter swirled with nutty tahini, binding together puffy rice cereal in a soft, salty-sweet embrace. They look casual, they taste fancy, and they’re made with the kind of low-effort ingredients you could find at a corner store.
Ingredients
- 6 cups crisp rice cereal
- 4 tablespoons unsalted butter
- 1/4 cup tahini stirred well
- 1 10 oz bag mini marshmallows
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt plus more for topping
Instructions
- Line an 8x8-inch baking pan with parchment, leaving overhang for easy removal.
- In a large pot over medium heat, melt butter until golden and nutty, about 4–5 minutes.
- Reduce heat to low, stir in tahini, then add marshmallows. Stir until smooth and fully melted.
- Remove from heat, stir in vanilla and sea salt.
- Immediately fold in cereal until evenly coated.
- Press mixture gently into the prepared pan — don’t compact too hard if you want a soft bite.
- Sprinkle with extra flaky sea salt. Let set 30 minutes before slicing into squares.
Notes
• Tahini separates in the jar — stir before measuring or you’ll get too much oil.
• Toasted sesame seeds or crushed pistachios add crunch and visual appeal.
• For toddler-friendly, skip the extra salt sprinkle and cut into mini squares.
• Store in an airtight container up to 3 days, though they rarely last 24 hours.
• Toasted sesame seeds or crushed pistachios add crunch and visual appeal.
• For toddler-friendly, skip the extra salt sprinkle and cut into mini squares.
• Store in an airtight container up to 3 days, though they rarely last 24 hours.