Sesame Ginger Rice Krispies Treats

Gilt Taste featured a series of holiday treats this past year, straight from the home kitchens of the Momofuku Milk Bar staff. We first tried Christina Tosi's Cinnamon Sugar Cookie Squares, which were TO DIE FOR. I found this second recipe that combines two of my favorite ingredients, marshmallows and black sesame seeds. The result is an Asian-inspired grown-up version of our favorite childhood treat. I up-ed both the sesame and ground ginger content as I prefer stronger flavors to offset the sweetness of the marshmallows but you can definitely adjust to your tastes.

Sesame-Ginger Rice Krispies Treats

adapted from Momofuku Milk Bar Holiday Cookie Recipes

Ingredients
3 tablespoons white sesame seeds

3 tablespoons black sesame seeds

2 1/2 tablespoons butter

1 tablespoon powdered ginger (to taste)

4 cups mini marshmallows

6 cups Rice Krispies cereal

1/4 teaspoon salt

Directions

Butter a shallow pan (a 13-by-9-by-2 inch pan works well) or line it with wax paper, and set aside. Toast the black and white sesame seeds in a heavy saute pan over low heat (about 2 to 3 minutes), stirring frequently to get an even golden color on the white sesame seeds, and dump into a large mixing bowl.

In a large sauce pan, melt the butter and add the ginger and marshmallows, and cook until thoroughly melted. Remove the saucepan from the burner. Add the cereal, salt and sesame seeds into the pan and combine until everything is well coated.

Spread and press mixture into the pan. Cut into pieces when cooled.