Best 5 Sesame Bars Recipes

SESAME-PEANUT BARS

Steps:

• Butter an 8x8" glass baking dish; line with parchment paper, leaving a generous overhang on all sides. Mix 1 1/4 cups white and/or black sesame seeds, 3/4 cup unsweetened shredded coconut, 1/4 cup unsalted, roasted peanuts, and 1/4 teaspoon kosher salt in a large bowl. Mix 1/4 cup honey, 2 tablespoons creamy peanut butter, and 1/4 teaspoon vanilla extract in a small bowl. Add to sesame seed mixture and mix well.
• Scrape mixture into prepared baking dish; press firmly into an even layer. Bake at 350°F until golden brown around the edges, 20-25 minutes. Transfer to a wire rack and let cool until firm, 30-40 minutes. Lift out of baking dish (if it starts to crumble, let cool longer) and cut into 16 bars. Let cool completely.
• Do Ahead
• Bars can be made 3 days ahead. Store tightly wrapped at room temperature.

SESAME COCONUT BARS

Steps:

• Make the cookie base. Butter a 9-by-13-inch pan and line with parchment. Butter the parchment.
• Cream the butter with the salt and sugar. Add the sifted flour and blend together. Using your hands, press out the dough over the bottom of the parchment-lined pan in an even layer. Using a fork, make holes all over the surface of the dough (this is called docking). Cover with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
• Bake the cookie base for 20 minutes, until it is just beginning to brown. Remove from the heat and cool for at least 5 minutes before topping.
• Sift together the flour and baking powder. Beat the eggs with an electric mixer or whisk until light and thick. Add the honey and vanilla and beat until well blended. Add the flour and baking powder and beat to blend. Add the coconut and sesame seeds and stir together. Spread in an even layer over the cookie base, scraping out every last bit with a rubber spatula. Place in the oven and bake 20 minutes, until the surface is just beginning to color. Remove from the heat and allow to cool before cutting into squares.

SESAME BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x9 inch square pan.
• Stir sesame seeds into melted butter, and set aside to cool. Sift together the flour, baking powder, and salt. In a medium bowl, mix the eggs, sugar and vanilla into the butter mixture. Add dry ingredients and stir until well blended.
• Pour batter into the prepared pan, spread evenly. Bake for 20 to 25 minutes in the preheated oven. Cool and cut into squares.

APRICOT SESAME ENERGY BARS

Steps:

• Line an 8-inch square baking dish with aluminum foil leaving a 6-inch overhang on 2 opposite sides.
• Pulse the apricots in the bowl of a food processor until fine and crumbly. Add the wheat germ and hemp seeds and pulse until the mixture sticks together. Add the tahini and pulse until combined. Sprinkle in the sesame seeds and pulse just until evenly dispersed.
• Transfer the mixture to the prepared baking pan. Using the foil overhang flaps, press the mixture firmly and evenly into the baking pan. Chill until set, about 2 hours. Lift the mixture out of the pan by the aluminum foil and invert onto a cutting board. Carefully peel off the aluminum foil and slice in half vertically and then into fourths horizontally making eight equal pieces. Wrap the bars individually in parchment paper and store for up to 2 weeks in the refrigerator.

SESAME BARS

Steps:

• Mix all dry ingredients together first, then add maple syrup, and stir till everything is well coated. The mixture will not stick together, but remain pretty loose. Then using a regular tablespoon (not a measuring spoon), I form a mounded up oval of the mix on a Teflon sheet. Place in the dehydrator at 100 degrees and they are done in an hour. If you don't have a dehydrator, place on a cookie sheet and allow to set out overnight. These are really yummy and they are nice and dry, not sticky. You could eliminate some of the ingredients and still have a good, healthy, snack food.