Name: Sesame-Scallion Rice Krispies Treats
Total time: 25 min
Ingredients: ½ cup thinly sliced scallion greens (4–5 scallions); ⅓ cup black sesame seeds; 3 tablespoons toasted sesame oil; 10 ounces large marshmallow; 1 teaspoon table salt; 6 cups (6 ounces) Rice Krispies cereal; 2 (8- by 7½-inch) sheets nori

Why This Recipe Works

The inspiration for this recipe came from onigiri, the chewy fresh rice treats that often come stuffed with various savory fillings such as tuna or salted plum. Their lightly sweet/savory profile works perfectly for adaptation to a Rice Krispies Treat since, truth be told, RKTs aren’t really that sweet with the sugar that comes from the marshmallows alone. Instead of butter, we used toasted sesame oil to enhance the nuttiness of black sesame seeds, which add wonderful visual appeal. We also cooked thinly sliced scallions in the sesame oil to release their umami punch, while finishing the cooled treats with a scarf of nori reinforced the look and taste of these crispy, savory treats.

Before You Begin

This recipe was created as part of ATK’s Rice Krispies Treats Week, which is not affiliated with, sponsored by, or endorsed by Kellogg’s.

Instructions

Make parchment sling for 13 by 9-inch baking pan by folding 2 long sheets of parchment paper; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan. Grease parchment.

Heat ½ cup thinly sliced scallion greens, ⅓ cup black sesame seeds, and 3 tablespoons sesame oil in Dutch oven over medium-low heat until fragrant and scallions begin to sizzle, about 3 minutes. Add 10 ounces large marshmallows and 1 teaspoon salt, increase heat to medium, and cook, stirring frequently, until marshmallows are just melted, 2 to 4 minutes (some marshmallows may not be fully melted; this is OK).

Off heat, stir in 6 cups cereal until fully combined. Transfer cereal mixture to prepared pan. Using greased spatula, press cereal mixture into even layer. Let sit for 30 minutes until set.

Use kitchen shears to cut fifteen 1-inch-wide strips from 2 sheets nori (reserve any nori scraps for another use). Cut strips into 2½ inch lengths; set aside (you should have 30 strips). Use parchment sling to lift bars out of pan; discard parchment. Cut treats lengthwise into thirds, then cut crosswise into 2½-inch-wide rectangles. Cut each rectangle in half diagonally to make 2 triangles. Working with 1 treat at a time, place 1 end of nori strip in center of triangle, then wrap around to other side, pressing lightly to adhere. Serve. (Bars can be stored at room temperature for up to 3 days.)