Sesame, Coconut & Peanut Bars


I always seem to wake up starving in the morning regardless of what I’ve eaten the night before.  Whether it’s a 8 course taster menu or a simple salad, I am still ready for brekkie the moment I wake up. 


Sadly, eating a big breakfast isn’t always possible when you have a little person screaming for “mamaaaaaa!” to help them to escape from their cot.   So a pre-breakfast snack is often called for to ward of the hangry monster that lurks within me.


These sesame coconut & peanut bars are the answer.  They go perfectly with a cup of tea  and are just big enough to keep hunger at bay but not so big that breakfast is ruined.


If you’re looking for picture perfect bars though, these probably aren’t what you’re after.  Despite adjusting the ingredients, trying different levels of chilling and age, the bars do “shatter” rather than “cut” resulting in a hotch potch of pieces rather than 16 beautifully identical bars.


If you can get over that though, these are delicious!  The crumbs you end up with post cutting make an awesome topping for yoghurt or fruit and the bars keep for over a week at room temperature in a tupperware box.


So whilst your bowl of Shreddies will keep hunger locked up ’til lunch, these bars will keep the hangry monster locked up until you have time for a proper breakfast!  Enjoy.


This time last year:  Green Quinoa Salad with Lemon Yoghurt Dressing
This time 2 years ago:  Thai Pineapple Fried Rice
This time 3 years ago:  Easy Pizza Dough
This time 4 years ago:  Raspberry & White Chocolate Brownies 

Sesame, Coconut & Peanut Bars

Adapted from Bon Appetit’s “Sesame Peanut Bars” in their September 2015 addition
Makes 16 squares

150g sesame seeds (black, white or a mix)
35g salted roasted peanuts
75g unsweetened shredded coconut
4 tablespoons honey
4 tablespoons creamy peanut butter
1/2 teaspoon vanilla extract
Unsalted butter or oil for the pan

To make:
  1. Pre-heat the oven to 180°c/160°c fan/350°f.  Butter or oil a 20cm x 20cm dish then line with baking parchment leaving an overhang on all sides.
  2. Mix the sesame seeds, coconut, and peanuts together in a large bowl.  Mix the honey, peanut butter and vanilla together in a small bowl.  Pour the honey mix into the dry mix and stir together thoroughly.  Tip into your baking dish and press down firmly into an even layer.  Bake for 20 minutes until golden brown.
  3. Allow to cool for 40 minutes in the baking dish then transfer to a wire rack to cool fully.   Lift out of the baking dish and leave to cool fully for another hour.  Cut into 16 squares.  Store in an airtight container.
In advance:

The squares will keep for over a week in an airtight container at room temperature


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