Greg DuPree
Hands-On Time
20 Mins
Total Time
1 Hour 20 Mins
Yield
Makes 24 bars cookies

How to Make It

Step 1

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.

Step 2

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.)

Step 3

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.

Step 4

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

Step 5

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.

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