For my 30th (!) birthday, I had a tea party/picnic with a bunch of friends. I made tons of sweet treats (recipes to follow), and this is one of my favorites. Chocolate peanut butter bar recipes are ubiquitous all over the internet (such as this one) and for good reason – they are easy, they BALANCE salty, sweet, smooth, and crunchy, and taste just like peanut butter cups. To make the recipe my own and satisfy a peanut-allergic best friend, I ADAPTED my favorite recipe, replacing the peanut butter with tahini. The result still satisfies all of the same cravings, with additional smoky complexity from the tahini that will wow your guests.
Tahini – As described in my previous tahini noodles post, tahini is a paste made of ground sesame seeds. It is a main ingredient in hummus, and I find it to have a vaguely nutty, smoky flavor. Like a natural nut butter, store it in the fridge and make sure to stir really well before use to redistribute the oils. In addition to being great in sauces, it also adds a really interesting flavor to baked goods. I promised to demonstrate that on this site, and here it is!
Below, the recipe:
Chocolate Tahini Bars
- 2 cups tahini, well stirred, divided
- 1.5 sticks butter, softened
- 2 cups powdered sugar, divided
- 3 cups graham cracker crumbs (about 2/3 a box – put in a plastic bag and crushed with a mallet or rolling pin)
- 12 oz semi-sweet chocolate chips, divided
Grease 13×9 inch pan
Beat 1 1/4 c tahini and butter in a large mixing bowl until creamy
Gradually beat in 1 c powdered sugar
Work in 1 c powdered sugar, graham crackers, 1 c chocolate chips with a wooden spoon
Press into pan
Melt 3/4 c tahini and remaining chocolate chips
Spread over crust in pan
Refrigerate at least one hour before cutting – they will get quite soft when at room temperature for too long.
Tasty, easy, and unusual. Satisfies all my requirements!