Past Recipes
Chocolate-Tahini Candy Bars

Chocolate-Tahini Candy Bars with Sesame Seed Caramel

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Our faux Snickers bars got such rave reviews, we decided to repeat the same easy technique with a few small ingredient swaps. Inspired by Middle Eastern cuisine, which often features the savory sesame seed condiment tahini in sweet preparations, this sweet and salty candy bar layers buttery crust with creamy sesame caramel, melted chocolate, and spoonfuls of nutty tahini. Yes, please!
    Serving size
    Prep & cook time
    Cooking Skill
    • Calories 450
    • Protein 6g
    • Total Carb 48g
    • Total Fat 27g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • tahini
      • 2 tablespoons
      • tahini
    • unsalted butter
      • 1/4 cup
      • unsalted butter
    • caramel squares
      • 8
      • caramel squares
    • flour
      • 1/2 cup
      • flour
    • powdered sugar
      • 1/4 cup
      • powdered sugar
    • heavy cream
      • 2 tablespoons
      • heavy cream
    • sesame seeds
      • 2 tablespoons
      • sesame seeds
    • semisweet chocolate chips
      • 2 ounces
      • semisweet chocolate chips
    • coconut oil
      • 1 packet
      • coconut oil
    • parchment paper
      • 1
      • parchment paper

    What You’ll Need

    • kosher salt
    • baking sheet
    • 6" small pot


    Soy, Milk, Tree Nuts, Wheat

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 375°F. Set tahini aside to soften at room temperature. Place butter in a medium heatproof bowl and microwave in 30-second intervals until completely melted. Unwrap caramel squares. Line a baking sheet with parchment paper.

    2. Bake Crust

      Bake Crust

      Add flour, powdered sugar, and ¼ teaspoon salt to bowl with melted butter and stir until dough comes together and ingredients are fully incorporated. Turn dough out onto prepared baking sheet and form into a rectangular shape, patting down to about ¼-inch thickness. Bake until golden brown around the edges, about 10 minutes. Set aside to cool slightly, 10 minutes more.

    3. Make Sesame Seed Caramel

      Make Sesame Seed Caramel

      While crust bakes, in a small pot over medium heat, combine heavy cream and caramel squares. Cook, stirring occasionally, until caramel squares have melted and sauce is smooth, about 5 minutes. Remove pot from heat and stir in sesame seeds. Set aside until Step 5.

    4. Melt Chocolate

      Melt Chocolate

      Place chocolate and ½ packet coconut oil in a medium heatproof bowl and microwave in 30-second intervals until melted. Discard remaining coconut oil or save for another recipe (coconut oil can be used in place of olive or canola oil, and is great for sautéing!). In a small bowl, whisk together tahini and 2 tablespoons warm water until smooth.

    5. Top Crust

      Top Crust

      Pour sesame seed caramel over cooled crust, spreading evenly and leaving a ½-inch border. Pour over melted chocolate mixture, spreading evenly, then dollop over small spoonfuls of tahini. Using a knife, swirl tahini and chocolate together to create a marbled pattern. Freeze (still on baking sheet) until candy has hardened slightly, 15 minutes or up to 1 hour. 

    6. Plate Chocolate-Tahini Candy Bars

      Plate Chocolate-Tahini Candy Bars

      Remove chocolate-tahini candy bars with sesame seed caramel from freezer and cut into 8 bars. Enjoy with fellow chocoholics! Store any leftovers in an airtight container at room temperature for up to 3 days. 

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