Tahini Billionaire Bars

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 06/08/2020, viewed by 381
yield9 portionstotal time140m

Put a little twist on the classic Millionaire Bars with the addition of tahini in the butterscotch and sesame seed shortbread crust! Based on a recipe from Bon Appetit, you may eat this dessert a little faster than you'd like!

What you will need

SHORTBREAD

Nonstick cooking oil spray

¾ cup Powdered Sugar

1 cup AP Flour

⅓ cup Seasame Seeds

1/2 tsp Salt

1/2 cup Unsalted Butter

2 large Egg Yolks

BUTTERSCOTCH

1¼ cups Light Brown Sugar

1/2 cup Unsalted Butter

1 tsp Salt

¾ cup Heavy Cream

1 tsp Vanilla Extract

½ cup Tahini

TOPPING

10 oz Bittersweet Chocolate

1/2 tsp Sesame Seeds

(Nutritional facts 452 calories, 25.34 g fat, 52.03 g carbohydrates, 6.2 g protein, 113 mg cholesterol, 360 mg sodium)

How to cook

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Gather all ingredients.

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Portion all ingredients.

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Set oven to 350°F

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 edges are covered and then spray lightly with canola oil.

Lay two pieces of parchment in an 8x8 or 9x9 square baking dish so that the edges are covered and then spray lightly with canola oil.

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Add flour, powdered sugar, and sesame seeds to a mixing bowl.

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rs. Pinch the butter and work it in until the pieces are pea sized or smaller.

Cut the butter into cubes and work into the dry ingredients with your fingers. Pinch the butter and work it in until the pieces are pea sized or smaller.

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he yolks into the dough until the dough can be pressed together and keep shape.

Separate two eggs. Add the yolks to the dough and discard the whites. Mix the yolks into the dough until the dough can be pressed together and keep shape.

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ith a fork.

Press the shortbread dough into a flat layer inside the baking pan. Prick with a fork.

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Bake shortbread for 25-30 minutes or until the edges are slightly browned.

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 melted and sugar is dissolved -  about 3 minutes.

Melt butter and brown sugar in a saucepan. Whisk constantly until butter is melted and sugar is dissolved - about 3 minutes.

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til bubbling slows down and butterscotch is thick enough to coat a spoon, about 5 minutes. Best to cook this a tad too long than leave it too runny.

Whisk in the heavy cream and salt. Bring to a boil, whisking constantly, until bubbling slows down and butterscotch is thick enough to coat a spoon, about 5 minutes. Best to cook this a tad too long than leave it too runny.

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combined.

Once off the heat, whisk the tahini and vanilla into the sauce until fully combined.

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et chill in the fridge for 1-2 hours.

Pour the butterscotch over the shortbread crust and tilt to cover evenly. Let chill in the fridge for 1-2 hours.

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late over the top and spread evenly.

Once the butterscotch is cooled and solidified a bit, pour the melted chocolate over the top and spread evenly.

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e to solidify the melted chocolate.

Top the melted chocolate with sesame seeds and then place back in the fridge to solidify the melted chocolate.

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Once cooled, lift the parchement out of the pan and slice into bars.

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