Chocolate-Sesame Crunch Bars

After reading other’s reviews, I made a few tweaks. I only used half of the recommended cereal (I used cornflakes) and used only a cup of tahini. I attempted to make them into bars but they definitely didn’t turn out as polished as the picture. Someone compared them to more like Krispie Treats, which I think is pretty accurate. They still tasted great and were simple to make! I also added a little flaky sea salt and sesame seeds on top.

Half recipe spread inside removable extension of rectangular baking pan. two thirds dark chocolate and one third milk. Puffed rice cereal; start by adding half the specified amount 60 grams, add more cereal when mixing into chocolate if it seems a good idea

I used Ghirardelli 60% bittersweet chips—my favorite—and loved it. Now that we've used up the house supply of tahini, I might try with peanut butter or almond butter. Wouldn't mind a touch more sweetness. I used the full amount of cereal and was very happy with that, plus topped with some sesame seeds. I have some silicone baking cups and used them instead of spreading on parchment.

This is a great way to use up that breakfast cereal that no one seems to want to finish. Cut up into thin bars these look and taste like a Kit-Kat. Not exactly healthy, but popular with kids and a great alternative to a candy bar.

The recipe basically turns out sesame infused rice krispie bars. If I try these again, I will use a darker chocolate. I sprinkled on fleur de sel and thought that enhanced the flavor. I agree that it is very frustrating when the result looks nothing like the picture. You expect these delicate and lovely chocolate bars and end up with something that looks like a child made them. If a chef doesn't want to give their recipe, fine, but don't publish a recipe that won't turn out.

Another recipe that feels like it didn't make it through a precise test run before going to print -- and I must say, irritating given the expensive chocolate. These are good, but as Jessica writes, the proportions are not at all like the bar pictured. Chocolate barely covers cereal, and the lovely bar shown is not achieved when following recipe (I did weigh every component). Please NYT Cooking -- double check before publishing!

I have tried this recipe twice using puffed rice. I was careful about weighing the ingredients. My end result is different than the picture. The chocolate/tahini mixture was not nearly enough to coat the cereal and in both attempts I ended up doubling the chocolate and tahini. Still, the end product looks more like rice crispy bars than chocolate bars. It seems like I'd need to triple the chocolate and tahini to be close to looking like the picture. That said, they still taste great.

Made these with puffed brown rice cereal and Sunspire chocolate chips. Delicious! Not as sesame-y as I expected, but nice flavor.

These are the Nestles Crunch Bars of your dreams. I used only one cup of tahini, since that's all I had, and 7 ounces of milk plus 4 ounces of dark chocolate. It's a flexible recipe. I am keeping then in the refrigerator.

Not a huge fan of tahini, but this recipe got my attention. Used 63% chocolate because I too do not like milk chocolate. It was a terrific dessert and sweet enough. I think it'd be even better with darker chocolate. For the person wondering about peanut butter, I'm sure it would work fine. There's a recipe on the Rice Chex box that includes peanut butter, chocolate, rice chex, and a few other ingredients.

Made this exactly as written, but cut everything in half, which still made A LOT of cookies. It was absolutely delicious, and so easy.

Can you make this with dark chocolate instead of milk?