At first I thought it would be like the marshmallow puffed rice treats we are all used to. To my surprise it turned out to be a not too sweet, nutty, very crunchy treat. A light sprinkling of sea salt was the perfect finish. My family devoured them in less time than it took to make them. We were all fighting over the crumbs, which I think would be great as an ice cream topping.
Just a few tips about this recipe. Make sure you cut them into squares immediately after you press it in a pan. Store any leftovers in an airtight container.
3 cups puffed rice cereal
1/4 cup butter
1/2 cup sugar
1 T toasted sesame seeds
sprinkle of sea salt
Warm puffed rice cereal in a pan over very low heat. In the meantime, melt butter in a large saucepan over medium heat. Add butter and stir constantly until the sugar melts. Continue stirring until butter and sugar are completely combined and turns to a light brown caramel sauce. Take off the heat and add puffed rice cereal. Stir quickly and thoroughly. Pour into a buttered 8x8 baking pan. With a buttered spatula, press into pan. Sprinkle with toasted sesame seeds and just a light sprinkling of sea salt. Immediately remove from pan and cut into squares.