Every cookie tray needs a standout treat that's anything but cookie-cutter, so make this yours! Choose thick dulce de leche, the caramelized sweetened condensed milk commonly used in South American desserts, for the best texture.
- Prep time 30 minutes
- Total time 3 hours & 30 minutes
- Credits : Canadian Living Magazine
Ingredients
Crust:
Sesame Dulce Filling:
Method
Crust: In large bowl, beat butter with sugar until fluffy; beat in tahini, sesame seeds and vanilla. In separate bowl, whisk flour with salt; stir into butter mixture in 2 additions. Knead gently just until dough comes together.
Press into bottom of parchment paper– lined 9-inch (2.5 L) square cake pan. Bake in 350°F (180°C) oven until edges are light golden, about 18 minutes. Let cool completely in pan.
Sesame Dulce Filling: While crust is cooling, in heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate with dulce de leche, stirring often, until melted and smooth, about 5 minutes; stir in vanilla. Scrape over crust, smoothing top. Sprinkle with sesame seeds. Refrigerate until firm, about 3 hours. (Make-ahead: Refrigerate for up to 5 days.) Lift out onto cutting board; cut into bars.
Tip from The Test Kitcehn: To ensure the sesame cookie base is even in these bars, use the bottom of a measuring cup to press it into the pan.
Makes 48 bars.
Nutritional facts per bar: about
- Sodium 18 mg
- Sugars 11 g
- Protein 2 g
- Calories 117.0
- Total fat 6 g
- Potassium 59 mg
- Cholesterol 7 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
%RDI
- Iron 2.0
- Folate 3.0
- Calcium 4.0
- Vitamin A 2.0
