Say hello to your new favorite no bake treat that takes just under 15 minutes to make. If you’re a fan of a sweet and salty combo (um, who isn’t?) these bars are for you.
My chocolate tahini rice krispie treats are naturally sweetened with a little pure maple syrup, and then topped with a thick layer of dark chocolate, crunchy pretzels, and sesame seeds. Because if you’re going got make an easy treat, why not add a little extra?
Every bite has the perfect amount of sweetness and crunch, and these bars are the best little treat to keep in your fridge or freezer when those sweet tooth cravings hit. Make a double batch to share with friends & family and watch them devour!
Ingredients in these chocolate tahini rice krispie treats
These beauties are easily made vegan and gluten free but use simple ingredients for the perfect balance of sweet and salty. Here’s what you’ll need:
- Tahini: instead of marshmallow or peanut butter (like in my famous Healthy Peanut Butter Rice Krispie Treats) we’re using tahini for a unique flavor and the base of the bars.
- Maple syrup: these treats are naturally sweetened with a little pure maple syrup.
- Coconut oil: you’ll need coconut oil to help solidify the bars and the chocolate topping. Feel free to use butter or vegan butter to keep the rice krispie treats nut free.
- Cereal: they aren’t rice krispie treats without crispy brown rice cereal!
- Vanilla extract: bring out the sweetness with vanilla, and learn how to make your own here.
- Salt: a pinch of salt pulls all of the flavors together. I also love topping the bars with fancy Maldon sea salt.
- Chocolate: we’re melting down chocolate chips for that delicious chocolate topping. Feel free to use dark chocolate chips or semi-sweet chocolate chips.
- Pretzels: this is where things get a little extra special. Break up some salty pretzel twists and place them on top of the chocolate coating for a sweet & salty treat!
- Sesame seeds: I also love topping these rice krispie treats with toasted sesame seeds for a little crunch and extra tahini flavor.
Can I make them gluten-free or vegan?
Yes! Use these easy swaps:
- To make gluten free: simple use you’re favorite gluten free pretzel twists.
- To make vegan or dairy free: be sure to use dairy free/vegan chocolate chips.
More optional toppings
If you don’t have any pretzels on hand, feel free to omit them or top the bars with your favorite chopped nuts for extra crunch! I think chopped pistachios would be delicious.
Can I use nut butter instead?
Sure! Feel free to swap the tahini for almond butter, cashew butter, or sunflower seed butter.
No bake chocolate tahini rice krispie treats in 4 steps
- Mix the wet ingredients. Melt the tahini, maple syrup, tahini, and salt in a small pot over low heat until well combined, then stir in the vanilla.
- Prep the bars. Stir the brow rice krispies into the pot with the wet mixture, then press the mixture into an 8-inch square pan and evenly press down the top.
- Add the topping. Melt the chocolate chips with coconut oil in the microwave, pour the chocolate mixture over the top of the bars, then add the broken pretzels on top. Sprinkle with sesame seeds, then refrigerate for 1 hour or place them in the freezer for 30 minutes.
- Top & serve. Once the chocolate has hardened, sprinkle the bars with sea salt, slice, and serve!
How to store these tahini rice krispie treats
- In the fridge: store the bars covered in the fridge for up to 1 week. When you’re ready to eat them, just let them come to room temp for about 5 minutes so that they soften a bit.
- In the freezer: place the rice krispie treats in the freezer for up to 2 months in an airtight container. I’d recommend separating the bars with parchment wax paper as well. When you’re ready to eat them, let the bars thaw in the fridge and then bring them to room temperature as described above.
More no bake treats you’ll love
- Vegan No Bake Chocolate Peanut Butter Oatmeal Bars
- Birthday Cake Rice Krispie Treats
- Homemade Healthy Peanut Butter Cups (low carb, vegan, gluten free)
- No Bake Superfood Brownies
- Salted Dark Chocolate Pistachio Quinoa Crunch Bars
Get all of my no bake desserts here!
I hope you love these chocolate tahini rice krispie treats! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Sweet and Salty Chocolate Tahini Rice Krispie Treats
Ingredients
- For the base:
- ¾ cup (173g) tahini
- ⅓ cup (104g) pure maple syrup
- 1 tablespoon virgin coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 2 ½-3 cups (93g) crispy brown rice cereal
- For the topping:
- 1 cup (180 grams) dark (or semi-sweet) chocolate chips
- 1 tablespoon virgin coconut oil
- 1 heaping cup (67g) pretzel twists, slightly broken
- 1-2 tablespoons toasted sesame seeds
- Fancy sea salt (I like Maldon), for sprinkling on top
Instructions
- Line an 8-inch square pan with parchment paper. Set aside.
- Make the base: In a medium pot, combine the tahini, maple syrup, coconut oil, and salt over medium-low heat. Cook, stirring frequently with a wooden spoon, until the mixture is smooth, warm, and well combined, 1 to 2 minutes. Remove from the heat and stir in the vanilla. Stir in the crispy brown rice cereal until the cereal is completely coated. Pour into the prepared pan and use a rubber spatula to press the cereal down and flatten the top.
- Make the topping: In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave on high in 30-second intervals, stirring in between, until melted and smooth. Pour the mixture over the bars and tilt the pan to spread evenly.
- Add the pretzels evenly all over the chocolate, then sprinkle with toasted sesame seeds.
- Chill and sprinkle: Place the pan in the fridge until the bars are completely cool and the chocolate is hardened, at least 1 hour. Alternatively you can stick them in the freezer for 30-45 minutes. Sprinkle the bars with sea salt, then cut into 16 bars. Store in an airtight container in the fridge for up to 1 week. Bars are also freezer-friendly but may dry out slightly. If you freeze them, let sit at room temperature for 5-10 minutes before serving.
Recipe Notes
To make dairy free: Use dairy free/vegan chocolate chips.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on July 1st, 2024, and republished on June 23rd, 2025.
Does the puffed rice get so soggy in these cookies? I made some cookies with puff quinoa similar to this, and the quinoa just gets soggy.
I haven’t run into that issue with these!
I made this recipe to the letter and: I believe in the ingredients, but perhaps not the ratios. My first impression is that it is VERY oily and my second impression is that it is very salty, and I only used about 1/4 tsp Maldon. I wonder if 3/4 cup of tahini is really necessary here and if it could be reduced and/or partially replaced with something else.
I haven’t had this issue and have made them multiple times as have my recipe testers without issue!
Looks yummy! I’d like to make these on a Thursday for a Saturday gathering. Do you think they’d stay good at room temp?
They should be good at room temp for 20 minutes or so, but I’d recommend keeping them chilled just to be safe!
Cant wait to make this soon for me i love chocolate sooooooooo much i never had sweet and salty chocolate tahini rice krispie treats before perfect for my after office snacks love your recipes as always brightens up my day everyday after work