Chocolate-Sesame Crunch Bars

Step 1

Line a rimmed 9-by-13-inch baking pan with parchment or wax paper.

Step 2

In a food processor, pulse cereal until just broken into bits; do not process into a powder. Transfer to a large bowl.

Step 3

In the top of a double boiler, combine chocolate and tahini. Stir over simmering water until melted and smooth. Alternatively, melt in the microwave, using short bursts of low heat.

Step 4

Pour chocolate mixture over cereal and stir together quickly.

Step 5

For bars, spread mixture in the prepared pan. It should be about 1/2-inch thick; you may need to push the mixture toward one end and level it if it does not quite fill the pan. For rounds, drop spoonfuls of the mixture onto prepared pan and use the back of the spoon to form into circles. Refrigerate until hardened, about 2 hours.

Step 6

To serve, cut into bars or squares, or serve rounds as cookies. Any extras can be crumbled and used as an ice cream topping. Store in the refrigerator.