Friday, March 27

Salted Chocolate and Tahini Shortbread Bars

When the world seems to be falling apart all around you, and you need a little treat, make these bars.
They are fantastically delicious and very easy to make. And they hit all the cravings - salty, sweet, chocolatey, with a buttery smooth top and crisp shortbready crust. I have nothing more to say - just trust me and make them!

Salted Chocolate and Tahini Shortbread Bars

1 cup all purpose flour
1/2 cup almond flour (finely ground almonds)
1/2 cup brown sugar, packed
1 tsp salt
1 stick (8 Tbsp) butter (unsalted)
4 Tbsp Tahini (+1-2 Tbsp extra tahini to drizzle on top after baking - optional)
1 tsp pure vanilla extract
7-8 ounces semi-sweet chips (or dark chocolate, finely chopped)
flaky sea salt for sprinkling

1. Preheat oven to 325 degrees F and line an 8x8 inch baking dish with parchment paper (or similar sized dish - I used a rectangular 11x6 inch dish)
2. In a food processor pulse the flour, almond flour, brown sugar and salt a few times to mix.
3. Then add in the butter, tahini and vanilla, and pulse together until well combined and mixture has a crumbly texture.
4. Pour the mixture into the baking dish and press firmly to make an even layer of crust. Prick holes in the crust with a fork.
5. Bake for 30 minutes until golden brown.
6. Remove from oven and scatter chocolate over the surface. Return to oven for 2 minutes to soften/melt the chocolate.
7. Remove from oven again and use an offset spatula to spread the melted chocolate in an even layer over the surface.
8. Drizzle top with an additional 1-2 Tbsp tahini (you can swirl it in to make a pretty design if you feel so inclined) and sprinkle with a bit of flaky sea salt.
Allow to cool before slicing (you can put it in the fridge to speed this up).

Recipe inspired by and modified from Melissa Clark/Food52

No comments: