Chocolate-Sesame Crunch Bars
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.
- Serves: 12 persons
- 8ounces/225 grams Rice Chex, puffed rice or another crunchy, light cereal like cornflakes
- 10ounces/300 grams milk chocolate
- 1 ¼cups/270 milliliters tahini, well stirred
Step 1Line a rimmed 9-by-13-inch baking pan with parchment or wax paper.
Step 2In a food processor, pulse cereal until just broken into bits; do not process into a powder. Transfer to a large bowl.
Step 3In 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.
Step 4Pour chocolate mixture over cereal and stir together quickly.
Step 5For 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.
Step 6To 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.