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Tuesday, June 7, 2016

Chocolate Sesame Crunch Bars

A variation on a no-bake cookie, these crunch bars are another way to use the tahini languishing in your fridge after you make hummus. The most time-consuming part for me was stirring the tahini, but if you use tahini more often the less it will settle in between uses.



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Chocolate Sesame Crunch Bars


Source: The New York Times

8 oz Rice Chex, puffed rice, or another crunchy, light cereal like cornflakes
10 oz milk chocolate, though I used a mixture of milk, semi-sweet, and bittersweet because that's what I had on hand--use what chocolate you prefer
1 1/4 c tahini, well stirred

Prepare a 9x13 pan by lining with parchment or wax paper.

Break up cereal by pulsing in a food processor just until broken into bits. You don't want to turn the cereal into powder. Place cereal in a large bowl.

Chop the chocolate. Add the tahini to the chocolate and melt it in the microwave, 30 seconds at a time. Then pour the melted chocolate and tahini mixture over the cereal bits and mix quickly.

Transfer the mixture to the prepared pan and spread it out in an even layer. Refrigerate for about 2 hours, until the bars are hardened. Cut into bars and eat right away, then put the remaining bars back in the fridge. These treats begin to melt quickly, so they're best eaten right out of the fridge, which unfortunately limits their portability.

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