Soft, Chewy tahini cookie bars topped with rich chocolate ganache and flaky sea salt. These salted chocolate tahini cookie bars are like a grown up bite into an elevated peanut butter cup cookie.
Before you make these cookie bars, preheat your oven to 350 degrees and line an 8 inch square pan with parchment paper. Let the parchment hang over the sides for easy lifting.
First, use a hand mixer to blend the softened butter and tahini. Make sure to use a good brand of Tahini like, Soom Foods Pure Ground Sesame Tahini. Some brands are bitter and not as smooth or tasty, so be sure to pick a good quality Tahini.
Then go up to medium speed to cream your brown sugar and honey in for a couple of minutes. That nutty Tahini aroma will waft up and you'll already be hooked! Add the eggs and vanilla and whisk up for another minute. Then add in your dry ingredients.
Spread the tahini cookie dough into your pan and bake for approx. 20-22 minutes.
While they are cooling, make your ganache.
Salted Chocolate Ganache:
Use a double boiler to melt dark or bittersweet chocolate chips with some heavy cream. Use a silicon spatula to stir it until smooth. Feel free to use semi sweet or milk chocolate, depending on your preference.
After the chocolate is melted and smooth, pour it over your cookie bars and use a spatula to spread it. Sprinkle on some flaky sea salt and any optional toppings like chopped nuts or graham crackers for crunch or texture.
Then allow the bars to cool completely before cutting into squares.
Please note that if you are making these Salted Chocolate Tahini Cookie Bars for a peanut free event, don't sprinkle on nuts as a topping. Email me if you would like any suggestions that were not listed in this post.
Suggestions: shredded coconut, roasted chickpeas, crushed graham crackers, dried fruit, chopped pretzels.