Black Sesame Cookie Bars
Black Sesame Cookie Bars
Bianca Fernandez
16
30 minutes
12 minutes
cookies bars
Easy, not-too-sweet cookie bars topped with Cadbury mini eggs, mini marshmallows, and our Black Sesame Crunchy Butter. The recipe is super versatile, so feel free to mix in other toppings like chocolate chips, pretzels, or cereal! Try this for Easter or year-round!
Ingredients
Dry Ingredients
- 3 cup all-purpose flour (360g)
- ¾ tsp baking soda
- 1 tsp salt
Wet Ingredients
- 3 tbsp Black Sesame Crunchy Butter
- 1 cup unsalted butter, softened (2 stick butter/16 tbsp)
- 1 cup brown sugar, packed (200g)
- ¾ cup granulated sugar (150g)
- 3 eggs
- 1 tsp vanilla extract
Mix-ins
- 1 cup mini Cadbury eggs (220g), plus more for topping (~55g), both roughly chopped
- 1 cup mini marshmallows (50g), plus more for topping (~12g)
- 1 tbsp Black Sesame Crunchy Butter for topping
Directions
Preheat oven to 325°F/162°C. Line a greased 9 x 13 inch cake pan with parchment paper, leaving some overhang to make removal easy.
In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking soda, and salt.
In a large bowl, whisk the butter and sugars until combined.
Whisk in eggs and vanilla extract until smooth.
Stir in Black Sesame Crunchy Butter.
Dump in dry ingredients and mix-ins. Fold until no dry spots remain.
Transfer cookie dough to prepared pan, spreading it as evenly as possible. Tip: Use an offset spatula or the flat end of a bench scraper!
Top with extra Cadbury eggs, marshmallows, and Black Sesame Crunchy Butter.
Bake for 30-35 minutes, or until the top is lightly golden and slightly firm to the touch. Do not overbake, since they will continue cooking in the pan. For chewier bars, bake them for slightly less time.
Let fully cool in pan for about 1 hour, then remove, slice, and enjoy!