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butter white andor coconut peanuts kosher salt honey peanut butter vanilla glass baking parchment paper
Viewed: 33 - Published at: 2 years agoIngredients
- 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
- 8x8" glass baking dish
- parchment paper
Method
- 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.
- Bars can be made 3 days ahead. Store tightly wrapped at room temperature.
