Homemade Chocolate-Sesame Crunch Bars Recipe
BY JULIA MOSKIN
THE NEW YORK TIMES
For Philippe Massoud, the Lebanese-American chef at Ilili in New York, sesame desserts are the taste of childhood. In this easy recipe, he adds tahini and milk chocolate to breakfast cereal and comes up with a crunchy bar cookie that’s delicious eaten on its own or sublime crumbled over ice cream.
Yield 12 medium bars, 2 dozen rounds or 3 dozen small
INGREDIENTS
8 ounces/225 grams Rice Chex, puffed rice or another crunchy, light cereal like cornflakes
10 ounces/300 grams milk chocolate
1 ¼ cups/270 milliliters tahini, well stirred
PREPARATION
Line a rimmed 9-by-13-inch baking pan with parchment or wax paper.
In a food processor, pulse cereal until just broken into bits; do not process into a powder. Transfer to a large bowl.
In the top of a double boiler, combine chocolate and tahini. Stir over simmering water until melted and smooth. Alternatively, melt in the microwave, using short bursts of low heat.
Pour chocolate mixture over cereal and stir together quickly.
For bars, spread mixture in the prepared pan. It should be about 1/2-inch thick; you may need to push the mixture toward one end and level it if it does not quite fill the pan. For rounds, drop spoonfuls of the mixture onto prepared pan and use the back of the spoon to form into circles. Refrigerate until hardened, about 2 hours.
To serve, cut into bars or squares, or serve rounds as cookies. Any extras can be crumbled and used as an ice cream topping. Store in the refrigerator.
Source: cooking.nytimes.com