Sesame-Scallion Rice Krispies Treats

Ingredientes

½ cup thinly sliced scallion greens (4–5 scallions)

⅓ cup black sesame seeds

3 tablespoons toasted sesame oil

10 ounces large marshmallow

1 teaspoon table salt

6 cups (6 ounces) Rice Krispies cereal

2 (8- by 7½-inch) sheets nori

Instrucciones

Make parchment sling for 13 by 9-inch baking pan by folding 2 long sheets of parchment paper; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan. Grease parchment.

Heat ½ cup thinly sliced scallion greens, ⅓ cup black sesame seeds, and 3 tablespoons sesame oil in Dutch oven over medium-low heat until fragrant and scallions begin to sizzle, about 3 minutes. Add 10 ounces large marshmallows and 1 teaspoon salt, increase heat to medium, and cook, stirring frequently, until marshmallows are just melted, 2 to 4 minutes (some marshmallows may not be fully melted; this is OK).

Off heat, stir in 6 cups cereal until fully combined. Transfer cereal mixture to prepared pan. Using greased spatula, press cereal mixture into even layer. Let sit for 30 minutes until set.

Use kitchen shears to cut fifteen 1-inch-wide strips from 2 sheets nori (reserve any nori scraps for another use). Cut strips into 2½ inch lengths; set aside (you should have 30 strips). Use parchment sling to lift bars out of pan; discard parchment. Cut treats lengthwise into thirds, then cut crosswise into 2½-inch-wide rectangles. Cut each rectangle in half diagonally to make 2 triangles. Working with 1 treat at a time, place 1 end of nori strip in center of triangle, then wrap around to other side, pressing lightly to adhere. Serve. (Bars can be stored at room temperature for up to 3 days.)