All That's Left Are The Crumbs: Chocolate-Dipped Sesame Nut Bars ~ #CreativeCookieExchange

August 22, 2017

Chocolate-Dipped Sesame Nut Bars ~ #CreativeCookieExchange

Summer went by in the blink of an eye. Make going back to school a little easier with these easy-to-make and even easier to eat Chocolate Dipped Sesame Nut Bars - you won't be able to stop at just one!

Every year it seems like time is going by even quicker. I swear it was only last week that summer vacation began, and here we are at the first day back for the Fall Semester, how did that happen? To ease the shock of waking up early and getting ready for assignments and exams again, I was happy to make some delicious cookies that are easy to transport and a great snack for those times when my girls are on their way to another class.

These cookies are just so easy to put together - one bowl with the seeds and nuts and one saucepan to melt the honey and almond butter, mix together and press into the pan to bake. Cool and cut into bars. Dip in chocolate it you feel like it. It just does not get any easier than that, and in no way does this recipe compromise on flavor. These bars could be adapted in a multitude of ways - swap out the almond butter for peanut butter, cashew butter, tahini, sunflower butter, or nutella. You could also use any combination of nuts or dried fruit, but I would recommend you keep the sesame seeds (white, black, or a combination like I did) in the mix because they really make these bars shine.

If you would like to know more about #CreativeCookieExchange and see what the other bakers made for the Back to School Cookies! theme please scroll down below the recipe. Thanks to Laura from The Spiced Life, who is our fearless leader, also a big mahalo to Karen from Karen's Kitchen Stories who did our initial links and Stacy from Food Lust People Love who did our final links, even though she was not able to participate with a cookie recipe this month - you guys rock!

Chocolate-Dipped Sesame Nut Bars
Printer Friendly Recipe

Ingredients

150g (1 cup) mixed or white sesame seeds
160g (1 cup) whole almonds
75g (½ cup) whole pistachios
150ml (4 oz) honey
75g (¼ cup) almond butter
¼ teaspoon sea salt
100g (3½ oz) semi-sweet chocolate chips, melted with a teaspoon of oil

Preparation

Preheat oven to 180C (350℉).
Spray the base and sides of an 18.5cm square cake pan with baking spray, and line with parchment paper, allowing sides to overhang.
Place sesame seeds, almonds and pistachios in a large bowl and mix with your hands to combine.
Place honey, almond butter, and salt in a large small saucepan over high heat, stirring to combine as the mixture melts.
Once it comes to a gentle boil remove from the heat and add to sesame mixture, stirring well to combine.
Spoon into the prepared pan, and using a spatula and damp hands, firmly press into pan.
Bake for 20 minutes or until dark golden.
Set aside to cool completely in the pan.
Remove from pan and place on a large cutting board, and using a large sharp knife, cut the slice into 16 bars.
Place the melted chocolate in a small ramekin, and dip the bars in chocolate, allowing excess to drip off.
Place the chocolate-dipped bars onto a wire rack and set aside to harden.
Once the chocolate has hardened, transfer to the fridge to allow the bars to set completely.
Store in a lined, airtight container in the fridge.

This month we are making Back to School Cookies! Looking for an example to try? Keep reading! You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the #creativecookieexchange members have made ~