How to Make Black Sesame-Brown Butter Rice Krispies Treats

Kat Lieu shares a recipe from her book, “108 Asian Cookies,” that holds personal meaning. These Black Sesame-Brown Butter Rice Krispies Treats are made with her mother in mind. Growing up, Kat enjoyed Rice Krispies Treats since they were one of the few Western desserts her mother frequently made. They were simple and perhaps connected her mother to the mothers on American TV. Kat’s mom never added an Asian twist to these treats, preferring the traditional recipe found on the cereal box. Her mom, however, had a fondness for black sesame desserts, often noting how black sesame could maintain their black hair. Although their hair is now short and graying, their appreciation for black sesame treats endures.

Recipe for Black Sesame-Brown Butter Rice Krispies Treats

Makes 12 to 16 Treats

Start to Finish: 55 minutes

Ingredients

• 6 tablespoons unsalted butter
• One 12-ounce bag mini marshmallows
• 1/4 cup black sesame seeds
• 2 1/2 tablespoons black sesame paste
• 1 teaspoon red miso
• 6 cups Rice Krispies cereal
• 1/3 cup freeze-dried strawberry slices or haw flakes (optional)

Directions

1. Crumple and then uncrumple a large sheet of parchment paper to line a 9-inch-square cake pan, leaving some overhang. Smooth and press down, or generously grease the baking dish with butter or toasted sesame oil.
2. For the brown butter, melt butter in a heavy saucepan over medium heat, whisking continuously. Continue until the butter is golden with brown bits on the bottom, approximately 5 minutes, ensuring a nutty aroma without burning. Reduce heat to low and stir in marshmallows until melted and fully combined.
3. Add black sesame seeds, black sesame paste, and miso. Stir until well mixed. Turn off heat and add cereal in increments while stirring; optionally, include freeze-dried strawberries or haw flakes. Ensure all ingredients are coated with marshmallow mixture.
4. Transfer mixture to the prepared pan, leveling it with a layer of parchment paper on top, pressing down with a fondant smoother or a greased spatula.
5. Allow to rest at room temperature for about 30 minutes. Once set, cut into 12 to 16 equal pieces with a sharp knife.

Kat Lieu is a food writer and founder of the online group Subtle Asian Baking. She focuses on Asian baking and supporting the Asian American and Native Hawaiian-Pacific Islander communities. Kat lives in Renton, Washington.

Excerpted from “108 Asian Cookies” by Kat Lieu. Copyright © 2025 by Kathleen Lieu. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.