| Ingredient | Qty | Unit |
|---|---|---|
| toasted sesame seeds | — | |
| kosher salt | 0.5 | tsp |
| pure vanilla extract | 1.5 | tsp |
| pure maple syrup | 2 | tbsp |
| marshmallows | 1 | 10-oz bag |
| Tahini | 0.5 | cup |
| Butter | 6 | tbsp |
| Rice Krispies cereal | 5 | cups |
Line an 8-by-8-inch square baking dish with parchment paper, letting the parchment hang over two sides. Pour the cereal into a large bowl and set nearby.
Melt the butter in a large heavy-bottomed pot over medium-low heat. Continue cooking, stirring and swirling the pot often, until the butter starts to brown and smell toasty, about 6 minutes total. Watch carefully so it doesn't burn.
Turn the heat down to low, and add the marshmallows. Stir and scrape any browned bits from bottom of pot until marshmallows are fully melted and smooth. Remove from heat and stir in tahini, maple syrup, vanilla, and salt. Pour the mixture over the rice cereal and stir to fully combine.
Working quickly, transfer the mixture to the baking dish and use a piece of parchment paper to press it evenly into the pan. Do not pack down too firmly. Sprinkle the top with sesame seeds. Let cool for about 30 minutes, then use the parchment to carefully lift the treats out of the pan and onto a cutting board.
Cut the treats into squares, and serve slightly warm or at room temperature. Store the treats in an airtight container at room temperature for up to 3 days.