Raspberry Black Sesame Bars

5 from 1 rating

Raspberry Black Sesame Bars

A super easy recipe for raspberry black sesame bars. These bars are made with a black sesame cookie bottom topped with raspberry jam and coated with dark chocolate.

Prep Time30

Cook Time1

Course: Dessert

Cuisine: American, Asian

Keyword: raspberry black sesame bars

Servings: people

Calories: 428kcal

Author: Becca Du

Equipment

Ingredients

¼ cup black sesame seeds
½ cup unsalted butter
¾ cup powdered sugar
1 tsp vanilla extract
½ tsp salt
1 egg
2 cups all purpose flour
1 ¼ cup raspberry jam
20 oz dark chocolate chips
2 tbsp coconut oil

US Customary - Metric

Instructions

Preheat oven to 350 degrees F (177 degrees C).
Prep a 8x8 cake pan by greasing and lining it with parchment paper. Set aside.
Toast the black sesame seeds over medium heat for 20-30 seconds until smoke starts coming off from them.
Pour black sesame seeds into a food processor or spice grinder. I would highly recommend using a spice grinder. Pulse until the black sesame seeds are a super fine consistency.
Add black sesame seeds to a food processor (if you didn’t use a food processor for the last step). Follow that with butter, powdered sugar, vanilla extract, salt, egg, and all purpose flour. Pulse until a soft dough forms. Press the dough into the bottom of the prepped cake pan.
Bake for 18-20 minutes until the edges start to brown. Cool completely (20-30 minutes).
Spread an even layer of the jam on top. Let it set in the fridge for 10 minutes.
Take the bars out from the fridge and cut into 16 equal pieces. You can go smaller or larger depending on your preference.
Combine chocolate and coconut oil in a bowl. Microwave in 10 second increments until the chocolate is fully melted. Stir between each time interval.
Drop 1-2 teaspoons of the melted chocolate on the parchment paper. Place the bar on top to coat the bottom. Repeat this process with all the bars. Then coat each bar with the rest of the melted chocolate.
Put the bars in the fridge, so the chocolate can set (~30 minutes). Once set, shave off excess chocolate from the sides using a knife.
Serve and enjoy!

Notes

Coating the bars - I found this the most difficult part of this process. The biggest issue I had in testing was that the chocolate would stick to whatever surface I used. The best surface I found is parchment paper. The chocolate easily releases from the surface, and it's easy to shave off any excess chocolate.
Cutting the bars into the right size - I cut these bars into various sizes to see which one I preferred. Personally I think cutting the bars into 16 equal pieces is the perfect size. They almost look like petit fours, and so cute! I also found the big bars to be overwhelming to eat. It's ultimately up to you how big or small you want them. This recipe works for any size you choose.
Use different types of jam - I used raspberry jam because I love the taste of raspberries and dark chocolate. However, I think this recipe works with any type of jam. Others I recommend are blueberry, cherry, and strawberry.

Nutrition