Tahini billionaire bars: a deliciously nutty treat recipe

Ingredients for Tahini billionaire bars

• nonstick cooking oil spray or vegetable oil (for pan)

• 125 g plain flour

• 83 g icing sugar

• 50 g toasted sesame seeds

• 2–3 g sea salt (reduced-salt)

• 113 g chilled unsalted butter, cut into 1.5 cm pieces

• 2 large egg yolks

• 250 g light brown sugar, packed

• 113 g chilled unsalted butter, cut into 8 equal pieces

• 180 ml double cream

• 10–15 g sea salt (reduced-salt)

• 120 ml tahini

• 5 ml vanilla extract

• 170 g bittersweet chocolate (65%–75% cacao), coarsely chopped

• toasted sesame seeds (for serving)

How to make Tahini billionaire bars

1. Place a rack in the middle of the oven and preheat to 180°C.

2. Lightly coat a 23cm x 23cm (9in x 9in) or 20cm x 20cm (8in x 8in) metal baking tray with non-stick spray. Line the tray with parchment paper, leaving an overhang on all sides.

3. In a medium bowl, whisk together the flour, icing sugar, sesame seeds, and salt.

4. Add the butter and toss to coat the dry ingredients.

5. Using your hands, work in the butter until the mixture resembles pea-sized pieces.

6. Mix in the egg yolks with a rubber spatula until combined (the dough should hold together when squeezed).

7. Scrape the dough into the prepared tray and gently press it into an even layer (lightly flour your hands if needed).

8. Prick the dough in several spots with a fork to help it stay flat while baking.

9. Bake the shortbread for 24–28 minutes, or up to 35 minutes if using a glass dish, until golden brown. Let it cool slightly in the tray.

10. While the shortbread cools, heat the brown sugar and butter in a heavy medium saucepan over medium heat, whisking constantly until the butter is melted and the sugar is dissolved, about 3 minutes.

11. Whisk in the cream and salt, then bring to a boil. Cook, whisking constantly, until the butterscotch thickens enough to coat the back of a spoon (the bubbling will become less frequent), about 5 minutes.

12. Remove from heat, then add the tahini and vanilla, whisking until smooth and fully incorporated.

13. Pour the butterscotch over the shortbread and tilt the tray to distribute it evenly. Chill until set, about 30–40 minutes.

14. Melt the chocolate in a microwave-safe bowl in the microwave in 40-second increments, stirring between bursts. Alternatively, place the chocolate in a heatproof bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Heat, stirring often, until melted and smooth.

15. Pour the melted chocolate over the butterscotch layer and spread it evenly to the edges of the tray. Sprinkle with sesame seeds.

16. Chill until the chocolate is firm, about 1–2 hours.

17. Using the parchment paper overhang, lift the bars out of the tray and set them on a cutting board. Remove the parchment paper.

18. Using a serrated knife, slice into 25–36 pieces (5–6 cuts in each direction). Allow the bars to come to room temperature before serving.

19. Do Ahead: The bars can be made up to 4 days in advance. Store them in an airtight container at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.