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Title: Sesame, Date, And Pistachio Bars
Categories: Bars, Cookies
Yield: 18 Servings

125 g Pistachios
100 g Salted; roasted peanuts
275 g Soft dried dates
125 g Rolled oats
1 ts Vanilla extract
3 tb Thick honey
2 tb Roasted sesame paste
2 tb Sesame seeds
200 g Dark chocolate

Preheat the oven to 180°C/gas mark 4. Line a 20 cm square cake tin
with kitchen parchment. Put the pistachios, peanuts and dates in a
food processor and process to a thick paste, taking care not to
over-process to a purée. Stir in the oats.

Warm the vanilla extract, honey and sesame paste in a small pan over a
medium heat. As soon as bubbling lightly stir into the date and nut
mixture. Spoon into the lined cake tin, smooth the surface, pushing
down firmly, but not so hard you compact the mixture. Sprinkle the
surface with the sesame seeds. Bake for 20 minutes then remove from
the oven and set aside to cool in its tin.

Break the chocolate into small pieces and melt in a heatproof mixing
bowl balanced over a pan of simmering water. Don't be tempted to stir
the chocolate until it is almost entirely melted, and then only
gently.

Lift the block of sesame biscuits out of the tin and cut into 18 short
rectangles. Dip each sesame slice into the melted chocolate, covering
half the biscuit. Lay each on a piece of baking paper and scatter
crushed pistachios over the top if you wish, then let the chocolate
set. If the room is warm, then you might want to chill them briefly
in the fridge.

Recipe by Nigel Slater

Recipe FROM: <https://www.theguardian.com/food/2024/mar/03/
nigel-slaters-recipes-for-bean-and-chard-soup-and-
sesame-date-and-pistachio-bars>

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