Sesame-Peanut Bars

Place the bars in air tight containers to store.

Roll the cut bars in a mixture of white and black sesame seeds. 

This is not called for in the recipe, but I thought they were a bit sticky

once cut.  I think this helps them not get stuck together

when storing them. Plus, they look kind of cool rolled in 

the black and white mixture of sesame seeds.

You know they are done cooking in the oven, when they 

have a beautiful light brown color all around the edges.

These have to be completely cool before lifting the parchment 

out of the pan.  Use a very sharp knife to cut them into little squares.

You could even slightly chill the bars before cutting them, 

to help the bar stiffen up to make it easier to cut.

My mixture, once pressed in the pan was fairly thick, 

so I decided to cut them into little cubes, which are perfect 

bite sized pieces for snacking.

As Always, 

ENJOY!

Recipe Source: Bon Appetit, September 2015

INGREDIENTS

• Unsalted butter (for pan)
• 1¼ cups white and/or black sesame seeds
• ¾ cup unsweetened shredded coconut
• ¼ cup unsalted, roasted peanuts
• ¼ teaspoon kosher salt
• ¼ cup honey
• 2 tablespoons creamy peanut butter or other nut butter
• ¼ teaspoon vanilla extract

• RECIPE PREPARATION

  • Preheat oven to 350°. Butter an 8x8" glass or metal baking dish; line with parchment paper, leaving a generous overhang on all sides. Mix sesame seeds, coconut, peanuts, and salt in a large bowl. Mix honey, peanut butter, and vanilla in a small bowl. Add to sesame seed mixture and mix well.
  • Scrape mixture into prepared baking dish; press firmly into an even layer. Bake until golden brown around the edges, 20–25 minutes. Transfer to a wire rack and let cool until firm, 30–40 minutes. Lift out of baking dish (if it starts to crumble, let cool longer) and cut into 16 bars. Let cool completely.
  • (I cut mine into little 1 inch cubes, which is 64 pieces, cutting each side into 8 segments.)