Crunchy Cashew Sesame Bars Recipes

CRUNCHY CASHEW-SESAME BARS

Crunchy Cashew-Sesame Bars image

Wrap these healthy sesame snack bars up and take them on-the-go.

Provided by Dawn Perry

Categories Breakfast Vegetarian Kid-Friendly Quick & Easy High Fiber Cashew Healthy Low Cholesterol Bon Appétit snack snack week Back to School Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Soy Free Kosher Small Plates

Yield Makes 12

Number Of Ingredients 11

Ingredients

Nonstick vegetable oil spray
1 1/2 cups cashews
8 tablespoons raw sesame seeds, divided
6 tablespoons flaxseed, divided
1/4 cup wheat bran
3/4 teaspoon kosher salt
1/4 teaspoon ground cardamom
1/2 cup pure maple syrup
1 tablespoon coconut oil
Equipment:
One 8x8" baking pan, Parchment paper

Steps:

Coat 8x8" baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides. Toast 1 1/2 cups cashews, 6 tablespoons raw sesame seeds, and 5 tablespoons flaxseed in separate areas on a rimmed baking sheet in a 350° oven, stirring occasionally (but not mixing), until golden brown, 10-12 minutes. Let cool. Set aside 2 tablespoons sesame seeds and 1 tablespoon flaxseed. Process cashews and remaining seeds with 1/4 cup wheat bran, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground cardamom in a food processor until mostly finely chopped. Place in a medium bowl. Bring 1/2 cup pure maple syrup and 1 tablespoon coconut oil to a boil in a small saucepan; cook, stirring, 1 minute. Pour over cashew mixture and stir to coat. Press mixture firmly into prepared pan with wet hands (it will be sticky). Top with reserved seeds; press to adhere. Bake until golden brown, 25-30 minutes. Let cool, then cut into bars.

CHOCOLATE-SESAME CRUNCH BARS

Chocolate-Sesame Crunch Bars image

For Philippe Massoud, the Lebanese-American chef at Ilili in New York, sesame desserts are the taste of childhood. In this easy recipe, he adds tahini and milk chocolate to breakfast cereal and comes up with a crunchy bar cookie that's delicious eaten on its own or sublime crumbled over ice cream.

Provided by Julia Moskin

Categories snack, cookies and bars, dessert

Time 20m

Yield 12 medium bars, 2 dozen rounds or 3 dozen small

Number Of Ingredients 3

Ingredients

8 ounces/225 grams Rice Chex, puffed rice or another crunchy, light cereal like cornflakes
10 ounces/300 grams milk chocolate
1 1/4 cups/270 milliliters tahini, well stirred

Steps:

Line a rimmed 9-by-13-inch baking pan with parchment or wax paper.
In a food processor, pulse cereal until just broken into bits; do not process into a powder. Transfer to a large bowl.
In the top of a double boiler, combine chocolate and tahini. Stir over simmering water until melted and smooth. Alternatively, melt in the microwave, using short bursts of low heat.
Pour chocolate mixture over cereal and stir together quickly.
For bars, spread mixture in the prepared pan. It should be about 1/2-inch thick; you may need to push the mixture toward one end and level it if it does not quite fill the pan. For rounds, drop spoonfuls of the mixture onto prepared pan and use the back of the spoon to form into circles. Refrigerate until hardened, about 2 hours.
To serve, cut into bars or squares, or serve rounds as cookies. Any extras can be crumbled and used as an ice cream topping. Store in the refrigerator.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 91 milligrams, Sugar 7 grams

SESAME CASHEW BARS FROM SOFRA BAKERY

Sesame Cashew Bars from Sofra Bakery image

Luscious squares of shortbread topped with cashews and sesame seeds in honey and brown sugar caramel. Recipe reprinted with permission from Soframiz by Ana Sortun and Maura Kilpatrick

Provided by Lisa

Categories Dessert

Time 1h40m

Number Of Ingredients 13

Ingredients

2 cups plus 1 tablespoon all-purpose flour
1 3/4 sticks (7 ounces) unsalted butter, chilled and cut into 1/4-inch cubes
2/3 cup firmly packed light brown sugar
1/2 teaspoon kosher salt
3 1/2 cups salted cashews, coarsely chopped
2 tablespoons toasted sesame seeds (more on toasted sesame seeds in the notes below)
1/4 teaspoon kosher salt
2 sticks (8 ounces) unsalted butter
1/4 cup granulated sugar
1 1/2 cups plus 2 tablespoons firmly packed light brown sugar
1/2 cup raw honey
5 tablespoons heavy cream
1 teaspoon vanilla extract

Steps:

Combine the flour, butter, brown sugar, and salt in a food processor fitted with a metal blade. Pulse until the butter forms pieces the size of small pebbles, 20-30 seconds. Pour the crust crumbs into the prepared pan and press down to form an even layer. Cover and refrigerated for at least 30 minutes, or up to overnight.
Preheat the oven to 350ºF. Bake the crust until golden, about 25 minutes. Set aside to cool.
While the crust is cooling, make the filling. Combine the cashews, sesame seeds, and salt in a large bowl. Mix well and set aside.
Melt the butter in a large saucepan over low heat. Add the granulated sugar, brown sugar, and honey, and cook over medium heat, whisking constantly, until the sugar dissolves and begins to turn to caramel, forming large bubbles and thickening, or reaches 240ºF on a candy thermometer. Remove from the heat and whisk in the cream and vanilla. Add cashew mixture to the pot. Using a rubber spatula, fold the cashew mixture into the caramel until well combined.
Pour the filling on top of the baked crust in an even layer. Return the pan to the oven and bake until the caramel bubbles along the sides of the pan only and the center is still liquid, 26 to 28 minutes. The filling will appear unbaked. It is very important not to over-bake. The filling will set up as it cools.
Set aside to cool completely and then cover and refrigerate overnight.
Lift the foil out of the pan to remove the bars in one large block. Cut into thirty-six 1 1/2-inch squares.
Store in an airtight container in the refrigerator for up to 2 weeks.

Nutrition Facts : ServingSize 1 bar, Calories 263 calories, Sugar 19 g, Sodium 33.2 mg, Fat 16.3 g, SaturatedFat 7.3 g, TransFat 0 g, Carbohydrate 27.9 g, Fiber 0.7 g, Protein 3.5 g, Cholesterol 26.5 mg

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Preheat oven to 350°. Coat 8x8” baking pan with vegetable oil spray; line with parchment, leaving overhang on all sides. Toast cashews, sesame seeds, and flaxseed in separate areas on a rimmed baking sheet, stirring occasionally (but not mixing), until golden brown, 10–12 minutes. Let cool. Set aside 2 Tbsp. sesame seeds and 1 Tbsp. flaxseed.
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