Tahini rice puff squares

August 15, 2015

Hot on the heels of that cocoa crackles recipe, I've got another melt-and-mix rice bubble treat to share. I stirred this one up in 15 minutes to take along to a crafternoon, where I helped decorate my friend's exciting new recycling venture.

This slice comes from the indolent cook. I replaced the original honey with barley malt syrup for vegan-friendly convenience to good effect. I toasted the rice puffs and walnuts in a pan as directed, but somehow that dulled their fresh crunch, and I wouldn't repeat it.

The slice's dark and glossy finish suggests that this is will be an intensely sweet and chocolatey experience, but actually the flavour is dominated by tahini. It could be a fleeting disappointment, but ultimately it's a nutty, fudgy delight.

Tahini rice puff squares
(slightly adapted from a recipe at the indolent cook)

3 cups brown rice puffs
1/4 cup walnuts, chopped 
1/2 cup tahini
1/4 cup barley malt syrup
1/4 cup cocoa 
1/4 teaspoon salt

Line a small baking tray with paper.

Place the rice puffs and walnuts in a medium-large saucepan and set them over medium heat. Toss them around frequently until they start smelling toasty and good. Transfer the puffs and nuts into the baking tray to rest.

Combine the remaining ingredients in the saucepan and return the pan to medium heat. Stir the mixture regularly to thoroughly combine the ingredients and prevent burning. When the mixture is smooth, add the puffs and nuts back in and stir thoroughly to combine. Pour the mixture into the tray and smooth it out evenly. I sprayed the back of a spoon with a little oil and used that to press down the sticky, clumpy mixture.

Cover the slice and refrigerate it for at least an hour before cutting it into squares and serving.