Tahini Dream Bars Recipe

Prepare pan and oven

Preheat oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper leaving a 1-inch overhang on two sides for easy removal; lightly grease parchment.

Mix and bake

Make shortbread dough by cutting chilled butter into flour, sugar, salt, tahini, and vanilla until mixture resembles coarse crumbs, then press into pan and bake.

In a medium bowl, combine 1 3/4 cups all-purpose flour and 1/2 cup granulated sugar with 1/2 tsp salt. Add 3/4 cup cold unsalted butter cut into small cubes and 1/4 cup well-stirred tahini. Use a pastry cutter or your fingertips to work butter into dry ingredients until the mixture forms coarse crumbs that hold together when pressed. Press the mixture evenly into the prepared 8x8 pan, creating an even, compact layer. Bake for 18–22 minutes, or until edges are lightly golden. Remove from oven and allow to cool slightly while you prepare the caramel (keep oven on).

Toast seeds

Toast sesame seeds in a dry pan until aromatic and lightly golden to intensify flavor.

In a small dry skillet over medium heat, toast 1/2 cup white sesame seeds, stirring frequently, for 3–5 minutes until fragrant and beginning to color. Transfer to a plate to cool.

Cook caramel

Make caramel using sugar, corn syrup, butter, cream, and tahini to create a sesame-forward caramel.

In a medium heavy-bottomed saucepan, add 3/4 cup granulated sugar and 2 tbsp light corn syrup. Stir over medium heat until sugar melts and turns an amber color (about 6–8 minutes). Be careful not to burn. Once amber, remove from heat and carefully whisk in 6 tbsp unsalted butter until melted. Slowly pour in 1/2 cup heavy cream while whisking (mixture will bubble vigorously). Return to low heat and simmer 1–2 minutes to smooth. Whisk in 1/4 cup tahini, 2 tbsp packed light brown sugar, and 1/2 tsp fine sea salt until glossy and combined. Remove from heat and fold in the toasted sesame seeds, reserving 1–2 tbsp for garnish.

Assemble

Assemble caramel layer and chill briefly to set slightly.

Pour the hot sesame caramel evenly over the baked shortbread crust, spreading to the edges. Tap the pan gently to release any air bubbles. Allow to cool at room temperature for 20–30 minutes, then chill in the refrigerator 20–30 minutes more so the caramel is set enough to support the chocolate layer.

Prepare chocolate glaze

Melt chocolate with a bit of butter to create a shiny glaze. Place 3 oz chopped dark chocolate and 1 tsp unsalted butter in a small heatproof bowl. Microwave in 15-second bursts, stirring between bursts, until smooth; or melt over a double boiler, stirring until glossy.

Top and chill

Finish bars with chocolate, extra seeds, and salt.

Pour the chocolate over the chilled caramel layer and spread evenly with an offset spatula. Sprinkle the reserved 1–2 tbsp toasted sesame seeds and 1 tbsp toasted sesame seeds (optional) over the chocolate, and finish with a light sprinkle of flaky sea salt (about 1/4 tsp). Return the pan to the refrigerator for at least 1 hour to fully set.

Once fully set, lift the bars from the pan using the parchment overhang. Use a sharp knife warmed under hot water and wiped dry to slice into 16 squares. Store in an airtight container in the refrigerator for up to 5 days (bring to room temperature 10–15 minutes before serving) or freeze for longer storage.