Ingredients

nonstick cooking spray
6 cups puffed rice cereal
1 cup light corn syrup
1 cup packed light brown sugar
2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt

1 cup tahini
1½ cups butterscotch baking chips
1 cup semisweet or bittersweet chocolate chips
1/4 cup whole milk
white and black sesame seeds, for sprinkling

Fulfilled by

Chef notes

Scotcharoos are a beloved no-bake treat hailing from the Midwest. A layer of crispy puffed rice cereal gets coated in a nutty mixture of melted butterscotch chips and peanut butter, pressed into a baking pan and coated in a layer of glossy chocolate ganache. The bars harden into a fuss-free treat that makes a guaranteed hit at any potluck or party. Put a tray of scotcharoos out at any event and watch as they instantly disappear. They’re crunchy, fudgy and one of my absolute favorite childhood treats. There’s just no resisting the nostalgic sweetness of a schotcharoo.

This version borrows all of the classic elements of traditional scotcharoos and swaps out the peanut butter for tahini. Tahini, a creamy paste made from ground sesame seeds, is a popular ingredient used in Middle Eastern cuisines. But unlike peanut butter, its flavor is intensely nutty with a slight bitter edge. This recipe replaces the peanut butter with tahini to lend the bars a bolder, nuttier and more upfront flavor. So while the bars might look like any other scotcharoo, one bite and you’ll realize that something interesting is going on. The tahini mingles with the crispy rice cereal and bittersweet chocolate topping to create the perfect combination of textures and flavors. The bars are sweet, bitter, nutty, fudgy and rich. For a bit of added flare (and to hint at the unassuming flavor within) a sprinkling of white and black sesame seeds jazz up the top.

If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Technique Tip: Spraying both the baking pan and parchment paper will make removing the finished bars easier.

Preparation

Spray a 9-by-13-inch metal or glass baking pan with nonstick spray. Line the bottom with a long strip of parchment paper that hangs over the two long sides to create a sling and lightly spray the paper with nonstick spray.

Place the puffed rice cereal into a large, heatproof mixing bowl and set aside.

In a medium saucepan set over medium heat, combine the corn syrup, brown sugar, vanilla extract and salt, stirring often, until the brown sugar is completely dissolved and the mixture has come to a full, rapid boil, 5 to 7 minutes. Remove the pot from the heat and stir in the tahini until smooth. (If your tahini has separated, pour it into a large mixing bowl and vigorously mix until it is emulsified before adding it to the sugar mixture.) Place the pot back on the stove and cook, stirring constantly to prevent burning, just until the mixture comes to a simmer, 1 1/2 to 2 minutes. Immediately pour the mixture into the bowl of puffed rice cereal and use a spatula to evenly coat the cereal. Pour the cereal into the prepared baking pan and gently press it into an even layer using the back of the spatula so it covers the entire bottom of the pan. (Don’t smash the cereal.) Set aside.

In a medium microwave-safe bowl, combine the butterscotch baking chips, chocolate chips and milk. Microwave on high power in 20-second bursts, stirring between each, until the chocolate is completely melted and the mixture is smooth, 40 to 60 seconds. Pour the chocolate over the top of the cereal bars and smooth into an even layer. Sprinkle the top with the sesame seeds and let set at room temperature for at least 2 hours before slicing.