Sesame-Ginger Rice Krispie Treats

When it comes to food allergies, there are some real rough ones out there. People so sensitive to cross-contamination that they can never eat at restaurants, or passengers who can scarcely breathe the air on planes serving in-flight peanuts. Compared to them, my sister has it pretty easy. All she has to avoid is sesame seeds. Beyond a proper tahini-laden falafel and the occasional bun or bagel, there's not much she misses. But these days, I feel a bit sorry for her. Because she can't eat these sesame-ginger rice krispie treats.

This recipe comes from the mad geniuses at Momofuku Milk Bar (via Gilt Taste), and for the most part follows the standard 1920s formula. You've got the usual sticky-sweet goo of melted marshmallows and a bit of butter, used to pull together a pile of rice cereal into something far more delicious than the sum of its parts. But here's the simple addition that takes it up several notches: toasted sesame seeds and fresh ginger juice. That's it, but it feels like so much more. The seeds give a nutty depth, and the ginger juice gives a shot of spicy-hot flavor. Together they cut through the sweetness a bit, keeping things from getting too cloying, but still keeping it firmly in the realm of a sweetly addictive dessert. It's comfort food gone elegant, and unless your allergy restrictions require otherwise, I strongly recommend giving it a go.

Sesame-Ginger Rice Krispie Treats

adapted, but hardly, from Helen Jo at Momofuku Milk Bar, via Gilt Taste
yields ~50 (the original recipe made twice this amount, which I think would lead to some very poor choices, so I halved it)

1 Tbsp white sesame seeds
1 Tbsp black sesame seeds (if you can't find them, feel free to use all white sesame seeds)
1 1/2 Tbsp butter
1/2 Tbsp ginger juice (I like to grate the ginger and then squeeze the juice out with a garlic press)
pinch salt
2 cups miniature marshmallows (I used vegan marshmallows, which took a while to melt but worked fine in the end)
3 cups Rice Krispies (or its hippie equivalent)

Butter an 8" square pan and set aside. Heat a large pot over a medium-low heat, and dry-toast the sesame seeds, moving them around so they toast evenly, until the white ones have darkened slightly (~4-5 minutes). Transfer to a small dish.

Add the butter, ginger juice, salt and marshmallows to the pot. Cook, stirring, until the marshmallows are totally melted. Remove from heat, then add the Rice Krispies and sesame seeds, stirring well until the mixture is well-combined. Turn the mixture out into the buttered pan, pressing firmly to compress it evenly. When it cools, turn it out and cut into bite-sized pieces (seriously, go for bite-sized -- these pack a wallop).