Description

These Prune Cherry Chocolate Walnut Tahini Bars are a delightful, chewy treat combining the rich flavors of California prunes, tart cherries, crunchy walnuts, and dark chocolate, all balanced by the nutty creaminess of tahini. Perfect as a wholesome snack or dessert, these bars offer a unique twist on classic baked goods with a moist, tender crumb and a satisfying texture, finished with a sprinkle of flaky sea salt.

Ingredients

Dry Ingredients

2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda

Wet Ingredients

1 cup unsalted butter, at room temperature
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
3/4 cup tahini
1/4 cup honey
2 large eggs, room temperature
2 teaspoons vanilla extract

Mix-Ins

3/4 cup California prunes, roughly chopped
3/4 cup dried tart cherries
3/4 cup walnuts, roughly chopped
3/4 cup dark chocolate, roughly chopped or chocolate chips

Finishing

flaky sea salt, optional - to finish

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350° F (175° C) and line a 9x13 inch cake pan with parchment paper to prevent sticking and make removal easier.
Mix Dry Ingredients: In a large bowl, combine the all purpose flour, baking soda, and salt. Whisk together until evenly incorporated to ensure your bars have a uniform rise and texture.
Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, blend the unsalted butter, light brown sugar, and granulated sugar on medium-high speed until light, fluffy, and well aerated—about 3 to 4 minutes. Remember to scrape down the sides of the bowl a couple of times to ensure even mixing.
Add Tahini and Honey: Mix in the tahini and honey with the creamed butter and sugars. Continue to beat for about one minute, scraping the bowl as needed to fully incorporate these flavorful wet ingredients.
Incorporate Eggs and Vanilla: Crack the eggs into a liquid measuring cup and add the vanilla extract. Slowly pour this liquid mixture into the mixer while blending, allowing it to fully incorporate into the batter. Scrape the sides down again to blend everything evenly.
Add Dry Ingredients Slowly: On low speed, gradually add the dry flour mixture to the wet ingredients. Mix until just combined and the dough is cohesive. Scrape down the bowl once more to ensure no pockets of flour remain.
Fold in Mix-Ins: Stir in the chopped prunes, dried cherries, walnuts, and dark chocolate until evenly distributed throughout the dough. Reserve a small handful of each to sprinkle on top later for an appealing finish.
Transfer and Press Dough: Transfer the dough evenly into the prepared pan. Gently press it down to create a uniform layer, then sprinkle the reserved mix-ins on top, pressing them lightly for extra texture and visual appeal.
Bake the Bars: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the edges are golden brown and the center is set. Rotate the pan halfway through baking to ensure even cooking.
Cool and Finish: Remove the bars from the oven and sprinkle with flaky sea salt to taste. Allow the bars to cool in the pan for 30 to 60 minutes before slicing into a 4x5 grid, yielding 20 bars. Serve and enjoy your rich, flavorful bars at room temperature.

Notes

You can substitute walnuts with pecans or almonds if preferred.
Adjust the quantity of honey if you prefer a sweeter or less sweet bar.
For a vegan version, replace eggs with flax eggs and use a vegan butter substitute.
Make sure all ingredients, especially eggs and butter, are at room temperature for the best texture.
Store bars in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
Flaky sea salt enhances the flavor by balancing sweetness—optional but recommended.