Vietnamese · Dessert
Sesame Peanut Candy Bars
A Vietnamese-inspired bar built on the beloved street-snack pairing of roasted peanuts and toasted sesame, bound in a thin, chewy brown-sugar-and-golden-syrup batter and baked until the edges turn deep amber and crisp while the centre stays dense and fudgy.
$1
12 minsPrep
19 minsCook
51 minsTotal
EasyLevel
Nutrition per serving
311Calories
7.7gProtein
18.9gFat
29.7gCarbs
17.8gSugar
2.5gFiber
267mgSodium
43mgChol
6gSat Fat
193mgPotassium
92mgCalcium
2.5mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C (340°F) and line a small 10x10cm baking tin with parchment, letting the paper overhang two sides for easy lifting.
2
Toast the sesame seeds in a dry pan over medium heat for 1-2 minutes until golden and fragrant, then tip onto a plate to cool slightly.
3
In a small saucepan, melt the butter with the brown sugar and golden syrup over low heat, stirring until the sugar dissolves and the mixture is smooth, about 2 minutes.
4
Remove from heat and let cool for 2 minutes, then whisk in the beaten egg and vanilla extract until fully combined and glossy.
5
Fold in the flour and salt until just incorporated, then stir through the chopped peanuts and toasted sesame seeds until evenly distributed.
6
Pour the thick batter into the prepared tin and spread level with the back of a spoon, pressing gently so the nuts and seeds sit flush.
7
Bake for 18-20 minutes until the edges are deep golden and the centre is just set with a slight give.
8
Cool in the tin for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely, about 20 minutes.
9
Once fully cooled and firm, cut into 2 squares with a sharp knife.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g roasted, roughly chopped peanut
- 0.4 oz12g toasted sesame seeds
- 0.8 oz22g sifted all purpose flour
- 0.7 oz20g brown sugar
- 0.6 oz18g golden syrup
- 0.6 oz16g melted butter
- 1/31/3 eggs, lightly beaten (14g)
- 0 oz1g salt
- 0.1 oz2g vanilla extract
