We’ve swapped traditional chocolate or butterscotch chips for chopped halvah in this easy and delicious recipe!
The batter comes together quickly, and in one bowl for minimal clean up. The bars are very rich so be sure to cut them into smaller sizes as suggested!
1 stick (8 tablespoons) unsalted butter, at room temperature
Preheat the oven to 350 degrees; line a 9” x 9” baking pan with parchment paper, leaving an overhang on all sides.
Using a hand or stand mixer beat the butter and sugar until light and fluffy. Scrape down the sides and add the tahini, egg and vanilla. Beat again until incorporated; scrape down the sides. Add the flour, baking soda and salt and beat once more.
Add half the chopped halvah and fold gently to incorporate. Pour into your prepared pan and smooth the top. Sprinkle with the remaining chopped halvah.
Bake for 15 – 20 minutes or until golden brown. Cool in the pan on a wire rack, then use the parchment paper to transfer to a cutting board. Cut into 16 squares, then cut each square in half for a total of 32 bars.