Tahini Caramel Slice
Layered with buttery shortbread, creamy tahini caramel, and topped with a rich chocolate ganache. This Tahini Caramel Slice is three layers of deliciousness that everyone will love!
Servings: 16 bars
Calories: 407kcal
Ingredients
Shortbread Crust
- ½ cup unsalted butter room temperature
- 3 tablespoons powdered sugar
- 3 tablespoons light or dark brown sugar packed
- ¼ teaspoon salt
- 1 cup all purpose flour
Tahini Caramel
- 1 cup granulated sugar
- ½ cup water
- 3 ½ tablespoons butter room temperature
- ⅓ cup heavy cream room temperature
- ¾ cup tahini room temperature
- ⅛ teaspoon salt
Chocolate Ganache
- 1 cup semisweet chocolate chips
- ¼ cup 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
Slicing: Use a serrated knife to slice the bars, wiping the knife clean in between cuts.
Storage: Store leftovers in an airtight container in the fridge for up to three days.
Recipe adapted from Middle Eastern Millionaire Shortbread and Tahini Billionaire Bars
Nutrition
Serving: 1bar | Calories: 407kcal | Carbohydrates: 52g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 84mg | Potassium: 138mg | Fiber: 2g | Sugar: 41g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
