Put the flours and baking powder in a bowl, and stir to mix. Put the butter, tahini, sugar, salt, and vanilla in a pan and soften over medium heat. Transfer to a massive bowl and leave to cool for a minute or two, then add the eggs and whisk quickly until everything comes together into a thick, glossy combination. Stir inside the flour mix, chocolate, and pecan nuts, till the whole lot is blended. Divide the mixture into 20 same portions, approximately 52g per cookie. Roll into balls and put them at the trays with at least 6cm among them. Lightly flatten the balls and bake for 10–11 mins until the cookies have crisp edges and slightly soft centers.
Transfer to a cord rack and depart to cool. Once cool, keep in an airtight box for up to per week.
Line a 24cm x 16cm tray with tin foil and grease with a touch of butter.
Unwrap the toffee caramels and put in a vast, high-sided pot with the butter and miso, then set over low warmth, stirring now and then, and soften till mixed. Do no longer be tempted to grow the heat, or the toffee will burn. Stir in the marshmallows and continue to cook gently until they have got melted. Stir the whole thing together till nicely combined. Add the Rice Krispies and mix till the entirety is flippantly covered – this will require a piece of elbow grease because the toffee mixture may be thick.
