Rating: 2 stars
10 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 5
  • 1 star values: 3
  • 10 Ratings

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Credit: Greg DuPree

Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Makes 24 bars cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving and overhang on all sides; butter the parchment.

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  • Cook the sugar and 1/3 cup water in a medium pot over medium-high heat, stirring, until the sugar is just dissolved, 2 to 3 minutes. Continue to cook, without stirring, until the syrup is a dark golden brown, 9 to 10 minutes more. (If dark spots start to appear in the sugar mixture, gently swirl the pan to incorporate.)

  • Remove from heat and carefully add the cream and salt (the mixture will sputter); stir until combined. Let cool for 5 minutes, then stir in the almond butter, sesame seeds, pistachios, and apricots. Transfer to the prepared pan and smooth the surface with an offset spatula or knife.

  • Chill until set, at least 1 hour and up to 3 days.

  • Holding the paper overhang, lift the bars out of the pan and transfer to a cutting board. Cut into 24 bars (8 rows by 3 rows).

Chef's Notes

Tip: You can substitute pecans for the pistachios and raisins for the apricots.

Nutrition Facts

240 calories; fat 18g; cholesterol 5mg; sodium 140mg; protein 6g; carbohydrates 18g; sugars 12g; fiber 4g; iron 2mg; calcium 137mg.
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