Recipe
Nori & Black Sesame Rice Crispy Squares
These rice crispy squares are super easy to make and bring a subtle savoury twist to a familiar sweet treat. Toasted nori adds a gentle depth of flavour that balances the sweetness of the marshmallow, while roasted black sesame brings a light nuttiness and texture. It’s a simple and slightly unexpected way to introduce seaweed into everyday snacks, perfect for kids and just as enjoyable for grown ups.
Instructions
- Preheat the oven to 160°C. Place the nori on a tray and toast for around 5 minutes until crisp. Allow to cool, then blitz into small flakes using a food processor.
- Toast the black sesame seeds in a dry pan over medium heat for about 4–5 minutes, stirring occasionally, until fragrant. Set aside.
- In a saucepan, melt the butter over medium heat. Continue cooking until it foams and turns a light golden brown, with a nutty aroma. Watch closely to avoid burning.
- Add the marshmallows and vanilla extract. Stir over low heat until fully melted and smooth. It may seem like it won’t come together at first, but keep stirring until you have a glossy mixture. Remove from heat.
- Add one third of the rice krispies, along with the nori and toasted sesame seeds, and mix well. Continue adding the remaining cereal in two more additions, folding gently each time until evenly coated.
- Transfer to a tray lined with baking paper, or lightly greased with a neutral oil. Press the mixture down firmly into an even layer.
- Leave to set at room temperature for around 15 minutes, then slice into squares and serve.
- Store in an airtight container.
