Sesame Peanut Bars Recipes

SESAME-PEANUT BARS

These healthy snack bars make a sweet portable treat for a child's lunchbox.

Provided by Molly Mitchell

Categories Breakfast Bake Vegetarian Kid-Friendly High Fiber Wheat/Gluten-Free Lunch Coconut Peanut Healthy Low Cholesterol Peanut Butter Bon Appétit Michigan snack snack week Kidney Friendly Pescatarian Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 16

Number Of Ingredients 11

Sesame-Peanut Bars image

Steps:

Butter an 8x8" glass baking dish; line with parchment paper, leaving a generous overhang on all sides. Mix 1 1/4 cups white and/or black sesame seeds, 3/4 cup unsweetened shredded coconut, 1/4 cup unsalted, roasted peanuts, and 1/4 teaspoon kosher salt in a large bowl. Mix 1/4 cup honey, 2 tablespoons creamy peanut butter, and 1/4 teaspoon vanilla extract in a small bowl. Add to sesame seed mixture and mix well.
Scrape mixture into prepared baking dish; press firmly into an even layer. Bake at 350°F until golden brown around the edges, 20-25 minutes. Transfer to a wire rack and let cool until firm, 30-40 minutes. Lift out of baking dish (if it starts to crumble, let cool longer) and cut into 16 bars. Let cool completely.
Do Ahead
Bars can be made 3 days ahead. Store tightly wrapped at room temperature.

Ingredients

1/4 stick of butter
1 1/4 cups white and/or black sesame seeds
3/4 cup unsweetened shredded coconut
1/4 cup unsalted, roasted peanuts
1/4 teaspoon kosher salt
1/4 cup honey
2 tablespoons creamy peanut butter
1/4 teaspoon vanilla extract
Special equipment:
8x8" glass baking dish
parchment paper

APRICOT SESAME ENERGY BARS

The sweetness of dried apricots pairs perfectly with the richness of sesame and hemp seeds in this nut-free, no-bake bar that makes a great breakfast or snack. With 8 grams of dietary fiber and 10 grams of protein per serving, it will satisfy a craving any time of day.

Provided by Food Network Kitchen

Categories side-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 5

Apricot Sesame Energy Bars image

Steps:

Line an 8-inch square baking dish with aluminum foil leaving a 6-inch overhang on 2 opposite sides.
Pulse the apricots in the bowl of a food processor until fine and crumbly. Add the wheat germ and hemp seeds and pulse until the mixture sticks together. Add the tahini and pulse until combined. Sprinkle in the sesame seeds and pulse just until evenly dispersed.
Transfer the mixture to the prepared baking pan. Using the foil overhang flaps, press the mixture firmly and evenly into the baking pan. Chill until set, about 2 hours. Lift the mixture out of the pan by the aluminum foil and invert onto a cutting board. Carefully peel off the aluminum foil and slice in half vertically and then into fourths horizontally making eight equal pieces. Wrap the bars individually in parchment paper and store for up to 2 weeks in the refrigerator.

Nutrition Facts : Calories 300, Fat 14 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 40 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 10 grams, Sugar 21 grams

Ingredients

1 1/4 cups lightly packed dried Turkish apricot halves (about 12 ounces)
1 cup wheat germ
1/2 cup tahini
1/4 cup raw shelled hemp seeds
1/4 cup black or white sesame seeds, or a mix

SESAME COCONUT BARS

These heavenly bars are inspired by a much heavier sweet that I used to make at the dawn of my cooking: Sesame Dream Bars, from "Diet for a Small Planet" by Frances Moore Lappé. Coarsely grind the sesame seeds by pulsing them a few times in a food processor. Do not overprocess or you'll get butter; some whole seeds are fine.

Provided by Martha Rose Shulman

Categories dessert

Time 1h30m

Yield 18 to 20 squares

Number Of Ingredients 11

Sesame Coconut Bars image

Steps:

Make the cookie base. Butter a 9-by-13-inch pan and line with parchment. Butter the parchment.
Cream the butter with the salt and sugar. Add the sifted flour and blend together. Using your hands, press out the dough over the bottom of the parchment-lined pan in an even layer. Using a fork, make holes all over the surface of the dough (this is called docking). Cover with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
Bake the cookie base for 20 minutes, until it is just beginning to brown. Remove from the heat and cool for at least 5 minutes before topping.
Sift together the flour and baking powder. Beat the eggs with an electric mixer or whisk until light and thick. Add the honey and vanilla and beat until well blended. Add the flour and baking powder and beat to blend. Add the coconut and sesame seeds and stir together. Spread in an even layer over the cookie base, scraping out every last bit with a rubber spatula. Place in the oven and bake 20 minutes, until the surface is just beginning to color. Remove from the heat and allow to cool before cutting into squares.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 50 milligrams, Sugar 13 grams, TransFat 0 grams

Ingredients

4 ounces (1 stick) unsalted butter
1/4 teaspoon salt
3 1/2 ounces (1/2 cup) raw brown sugar or organic sugar
6 ounces (1 1/2 cups) whole-wheat pastry flour, sifted
1 ounce (1/4 cup) whole-wheat pastry flour
1/2 teaspoon baking powder
2 eggs
1/2 cup mild honey, like clover
1 teaspoon vanilla extract
1 1/2 ounces (1/2 cup, firmly packed) unsweetened shredded coconut
1 to 2 ounces (1/4 to 1/2 cup) sesame seeds, coarsely ground

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