Chocolate Sesame Crunch Bars Recipes

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.

Steps:

• Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins.
• Stir the biscuits and sweets into the pan until well mixed, then pour into a 17cm square tin lined with foil and spread the mixture to roughly level it. Chill until hard, then cut into fingers.

Steps:

• 1. Line an 8-inch square baking pan with foil or parchment paper and grease the pan with coconut oil or vegetable oil.
• 2. Place the nuts, sesame seeds, and chia seeds in a food processor and process until finely chopped. Add the agave nectar, nut or seed butter, oil, vanilla, and salt. Process, using on/off pulses, until the mixture is blended and begins to stick together and clump on the sides of the bowl.
• 3. Transfer the mixture to the prepared pan. Place a large piece of parchment paper, wax paper, or plastic wrap (lightly greased with coconut or vegetable oil) atop the bar mixture and use it to spread and flatten the mixture evenly in the pan; leave the paper or plastic wrap to cover. Place the mixture in the freezer for 30 minutes.
• 4. To prepare the chocolate drizzle: Mix the oil, agave nectar, and cocoa powder in a small bowl until blended. Remove the bar mixture from the freezer, uncover, and decoratively drizzle or spread with the chocolate mixture. Refrigerate for at least 4 hours or place in the freezer for 1 hour until the mixture is firm.
• 5. Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 20 bars. Store in the refrigerator or freezer.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
• Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
• Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.