These delectable tahini billionaire bars are like nothing you’ve ever tasted! Whip up a batch for your next gathering and amaze your friends!
Tahini Billionaire Bars
- Nonstick cooking oil spray or vegetable oil
- 1 c all-purpose flour
- ¾ c powdered sugar
- ⅓ c toasted sesame seeds
- ¾ tsp kosher salt
- ½ c chilled unsalted butter (cut into 1/2" pieces)
- 2 large egg yolks
Butterscotch and assembly
- 1 ¼ c light brown sugar
- ½ c chilled unsalted butter (cut into 8 equal pieces)
- ¾ c heavy cream
- 2 tsp kosher salt
- ½ c tahini
- 1 tsp vanilla extract
- 6 oz bittersweet chocolate, coarsely chopped (65%-75% cocao)
- toasted sesame seeds (for serving)
- Place a rack in middle of oven; preheat to 350°F. Lightly coat a 9x9" or 8x8" baking pan, preferably metal, with nonstick spray. Line with parchment paper, leaving overhang on all sides. Whisk flour, powdered sugar, sesame seeds, and salt in a medium bowl. Add butter and toss to coat. Using your hands, work in butter until pieces are about pea-size. Using a rubber spatula, mix in yolks. (Dough should hold together when squeezed.)
- Scrape dough into prepared pan and gently press into an even layer (lightly flour your hands if needed). Prick dough with a fork in several spots (this will help it stay flat as it bakes).
- Bake shortbread until golden brown, 24–28 minutes (or up to 35 minutes if using a glass dish). Let cool slightly.
Butterscotch and assembly
- While the shortbread is cooling, heat brown sugar and butter, whisking constantly, in a heavy medium saucepan over medium until butter is melted and sugar is dissolved, about 3 minutes. Whisk in cream and salt. Bring to a boil and cook, whisking constantly, until butterscotch is thick enough to coat a spoon (bubbling will become less frequent), about 5 minutes. Remove from heat, add tahini and vanilla and whisk until incorporated and smooth.
- Pour butterscotch over shortbread and tilt pan to distribute evenly. Chill until set, 30–40 minutes.
- Melt chocolate in a microwave-safe bowl in the microwave in 40-second increments, stirring between bursts. (Alternatively, place chocolate in a heatproof bowl set over a saucepan of gently simmering water; bowl should not touch water. Heat, stirring often, until melted and smooth.) Pour over butterscotch and spread evenly to edges of pan; sprinkle with sesame seeds. Chill until chocolate is firm, 1–2 hours.
- Using parchment paper overhang, pull bars out of pan and set on a cutting board; remove parchment. Using a serrated knife, slice into 25–36 pieces (5–6 cuts in each direction). Bring to room temperature before serving.