TAHINI BILLIONAIRE BARS

COOKING TIME:

About 3 hours

SERVINGS:

25 to 36 bars

INGREDIENTS:

FOR THE SHORTBREAD

1 cup all-purpose flour

¾ cup powdered sugar

⅓ cup toasted sesame seeds, plus more for topping

¾ teaspoon kosher salt

½ cup chilled unsalted butter

2 large egg yolks

FOR THE BUTTERSCOTCH

½ cup chilled unsalted butter

1¼ cups packed light brown sugar

¾ cup heavy cream

2 teaspoons kosher salt

½ cup tahini

1 teaspoon vanilla extract

FOR THE TOPPING

6 ounces bittersweet chocolate

INSTRUCTIONS:

PREPARE THE PAN

Preheat oven to 350°F with a rack in the middle.

Lightly coat a 9x9-inch or 8x8-inch metal baking pan with cooking spray.

Line with parchment paper, leaving overhang on all sides.

MAKE THE SHORTBREAD

Whisk flour, powdered sugar, sesame seeds, and salt in a medium bowl.

Cut butter into ½-inch pieces and add to dry ingredients.

Using your fingers, work in butter until pieces are pea-sized.

Add egg yolks and mix until dough holds together when squeezed.

Press dough into an even layer in the prepared pan.

Prick dough with a fork in several spots.

BAKE THE SHORTBREAD

Bake until golden brown, 24 to 28 minutes.

Let cool slightly while you make the butterscotch.

MAKE THE BUTTERSCOTCH

by2880Cut butter into 8 pieces.

Heat butter and brown sugar in a medium heavy saucepan over medium heat, whisking constantly, until butter is melted and sugar is dissolved, about 3 minutes.

Whisk in heavy cream and salt.

Bring to a boil and cook, whisking constantly, until thick enough to coat a spoon, about 5 minutes.

Remove from heat and whisk in tahini and vanilla until smooth.

Pour over shortbread and tilt pan to distribute evenly.

Chill until set, 30 to 40 minutes.

When in doubt, cook the butterscotch a little longer. It’s better if it’s slightly too firm than too runny.

ADD THE CHOCOLATE

Coarsely chop chocolate and place in a microwave-safe bowl.

Melt in 40-second increments, stirring between each.

Pour over butterscotch and spread evenly to the edges.

Sprinkle with sesame seeds.

Chill until chocolate is firm, 1 to 2 hours.

SLICE AND SERVE

Using the parchment overhang, lift bars out of pan and set on a cutting board.

Using a serrated knife, slice into 25 to 36 pieces with a sawing motion.

If slicing is difficult, freeze for 20 to 30 minutes to firm up the caramel. Bars can be made 4 days ahead and stored in the fridge.