Tahini caramel slice is made with a buttery shortbread crust topped with decadent tahini caramel and a thick layer of chocolate ganache. Sprinkle it with sea salt and sesame seeds for a super delicious treat!
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Caramel slice is known by many names. I’ve heard it called millionaire’s shortbread, millionaire bars, caramel shortbread. Despite the different names, these are all more or less the same dessert consisting of: a shortbread crust, a caramel filling and chocolate topping.
Tahini caramel combines the nutty creaminess of tahini with the gooey sweetness of caramel. It’s so good over the tender, slightly crumbly shortbread and covered in rich chocolate ganache.
This Caramel Popcorn is ideal for both a snack or dessert. And because I’m a chocoholic, I had to make a chocolate caramel. If you’re a big tahini fan, you’ll love these Tahini Chocolate Chip Cookies and Tahini Brownies!
Why This Recipe Works
- Easy Shortbread Base: The crust is the perfect tender, buttery, sweet but not too sweet base for this Tahini Caramel Slice.
- Tahini Caramel Sauce: The nutty, delicious flavor of tahini and the gooey richness of caramel combined! It’s so good and is the perfect sweet filling. If you’re a big caramel sauce fan, make sure you also try my homemade salted caramel sauce!
- Chocolate topping: A simple two ingredient chocolate ganache makes a thick chocolatey top layer. Ganache also makes the best topping for my chocolate strawberry brownies!
Ingredients
- Powdered sugar and brown sugar: Use a combination of powdered sugar and light or dark brown sugar for the crust. Make sure your brown sugar is fresh!
- Granulated sugar: We’re using 1 cup of granulated sugar for the caramel.
- Butter: Room temperature unsalted butter for both the crust and the caramel.
- Heavy Cream: For the caramel sauce.
- Tahini: Tahini adds a richness that allows you to leave out some of the butter. Tahini adds a delicious, nutty flavor but isn’t sweet. Be sure to stir the tahini before scooping it out of the jar. I also love using tahini to coat the pan for my Lebanese sfouf recipe and to make these oatmeal tahini chocolate chip cookies.
- Chocolate: Chop up semi-sweet chocolate bars from the baking aisle or chocolate chips for the the ganache topping. Make sure to also add this chocolate focaccia to your baking list!
- Sesame seeds and flaky sea salt: I love to sprinkle a little flaky sea salt and some sesame seeds over the chocolate before it sets.
Step 1 (Picture 1 above)–Mix the butter til smooth. Mix in the powdered sugar, brown sugar and salt. Mix in the flour.
Step 2 (Picture 2 above)–Press dough out into an 8 inch square pan.
Step 3 (Picture 3 above)– Bake 19-21 minutes.
Step 4 (Picture 4 above)–Combine the water and sugar in a saucepan set to medium heat. Bring the mixture to a boil and leave on a low boil over medium heat for 11-13 minutes until it turns golden brown.
Step 5 (Picture 5 above)– Remove from heat. Whisk in the butter and cream. Once the butter has melted, stir in the salt and tahini.
Step 6 (Picture 6 above)– Pour the tahini caramel sauce over the shortbread crust. Use an offset spatula, if needed, to spread the caramel evenly. Set the pan in the fridge to cool for at least an hour before making and adding the chocolate layer over top.
Step 7 (Picture 7 above)– Place the chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 25 second bursts, stirring well in between, until the chocolate is just melted. Be careful not to burn/overcook the chocolate. Stir in the vanilla (if using).
Step 8 (Picture 8 above)– Pour the melted chocolate over the tahini caramel. Sprinkle with sea salt and or toasted sesame seeds, if you like. Place in the refrigerator for 1- 2 hours or until chocolate has set.
Expert Tips
Use a light colored sauce pan so that you can better see when the sugar begins to change color.
Read over the caramel instructions a few times before starting. It’s also a good idea to have all your caramel ingredients and materials measured out and set next to the stove before starting to make it.
Give the tahini a good stir before measuring it.
After spreading the chocolate over the caramel, cover the bars and place them in the fridge for at least an hour to let them set.
Use a serrated knife to slice the bars. For the neatest looking bars, wipe the knife clean in between cuts.
Recipe FAQs
Yes. Tahini seperates while it sits in the fridge or pantry. Give it a good stir before using it.
Store this Tahini Caramel Slice in an airtight container in the fridge for up to three days.
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Tahini Caramel Slice
Ingredients
Shortbread Crust
- ½ cup (113.5 g) unsalted butter room temperature
- 3 tablespoons (24 g) powdered sugar
- 3 tablespoons (36 g) light or dark brown sugar packed
- ¼ teaspoon (¼ teaspoon) salt
- 1 cup (125 g) all purpose flour
Tahini Caramel
- 1 cup (200 g) granulated sugar
- ½ cup (118.29 ml) water
- 3 ½ tablespoons (49 g) butter room temperature
- ⅓ cup (78.86 ml) heavy cream room temperature
- ¾ cup (180 g) tahini room temperature
- ⅛ teaspoon (⅛ teaspoon) salt
Chocolate Ganache
- 1 cup (180 g) semisweet chocolate chips
- ¼ cup (59.15 ml) heavy cream
- ½ teaspoon vanilla extract optional
OPTIONAL TOPPINGS
- flaky sea salt
- toasted sesame seeds
Instructions
Shortbread Crust
- Preheat oven to 350 F. Line the bottom of an 8 or 9 inch square pan with two overlapping sheets of parchment paper, leaving at least a two inch overhang on all sides.
- In a large mixing bowl, use an electric mixer on medium speed to beat the room temperature butter til smooth. Mix in the powdered sugar, brown sugar and salt til completely combined.
- Add the flour and mix on medium speed til combined. It will look crumbly at first, but will come together as you keep mixing.
- Turn dough out into the prepared pan and use your hands to press the mixture into the base of the pan. Prick it allover with a fork. Bake for 19-21 minutes or until lightly golden brown. Remove from oven and place the pan on a cooling rack to cool.
Tahini Caramel
- Measure out and assemble all the ingredients you'll need for the tahini caramel. Place the ingredients next to the stove before beginning to make it.
- Combine the water and sugar in a medium saucepan set to medium heat. Using a light colored sauce pan is preferable so that you can better see when the sugar begins to change color. Bring the mixture to a boil and leave on a low boil over medium heat for 11-13 minutes until it turns golden brown.
- Remove pan from heat and whisk in the butter and cream. Once the butter has melted, stir in the salt and tahini. Pour the tahini caramel sauce over the shortbread crust. Use an offset spatula, if needed, to spread the caramel evenly. Set the pan in the fridge to cool for at least an hour before making and adding the chocolate layer over top.
Chocolate Ganache
- Place the chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 25 second bursts, stirring well in between. Do this until the chocolate is just melted, being careful not to burn/overcook the chocolate. Stir in the vanilla (if using).
- Pour the melted chocolate over the tahini caramel and use an offset spatula to spread it. Sprinkle with sea salt and or toasted sesame seeds, if you like. Cover and place in the refrigerator for 1- 2 hours or until chocolate has set.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Barbara Briggs Ward
Besides your recipes, I love your photos & descriptions! These sound SO good!
Natalie
Appreciate that! Treats like this tahini caramel slice are so easy to photograph and write about! 🙂