These sesame bars are our best seller, by far. Lots of brown sugar combined with a thick, raw honey produce the caramel that holds the nuts and sesame seeds together over a thick shortbread crust. Cut them into small pieces; they are very rich and one or two bites is enough. Read the instructions carefully: the bars come out of the oven very underbaked and set up as they cool. Don’t be tempted to bake them longer because the caramel will be too hard and not chewy.
— Maura Kilpatrick
On-Demand: Listen to Faith and Ana talk about Maura’s Seasame Cashew Bars (as well as other recipes like Green Apple Fattoush, creamy Walnut Hummus, and Maura’s amazing Tahini Hot Chocolate) when Ana was a guest on The Faith Middleton Food Schmooze®.
Reprinted with permission from Soframiz by Ana Sortun and Maura Kilpatrick, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photographs copyright © 2016 Kristin Teig