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)
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).