Tahini Milk Chocolate Bars

published May 8, 2022
Tahini Milk Chocolate Bars Recipe

The classic O'Henry candy bar gets a tahini twist.

Makes16 bars

Prep20 minutes

Cook20 minutes to 25 minutes

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Credit: Nico Schinco

These are a take on my MIL’s Oh Henry! bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it.

Tahini Milk Chocolate Bars Recipe

The classic O'Henry candy bar gets a tahini twist.

Prep time 20 minutes

Cook time 20 minutes to 25 minutes

Makes 16 bars

Nutritional Info


For the base:

  • Cooking spray or softened unsalted butter for the pan

  • 1/2 cup

    unsalted butter

  • 1/2 cup

    tahini, well stirred

  • 1/2 cup

    granulated sugar

  • 1/4 cup

    light corn syrup

  • 2 1/4 cups

    quick 1-​minute oats

  • 2 teaspoons

    vanilla extract

  • 3/4 teaspoon

    kosher salt

For the topping:

  • 3/4 cup

    milk chocolate chips

  • 2 1/2 tablespoons

    tahini, well stirred

  • 3 tablespoons

    heavy cream

  • 1 1/2 tablespoons

    light corn syrup

  • Flaky sea salt for sprinkling


  1. Heat the oven to 350°F. Grease an 8-​inch square cake pan with cooking spray or softened butter. Line the bottom with a long sheet of parchment paper that extends up and over two opposite sides of the pan.

  2. To make the base, cook the butter, tahini, sugar, and corn syrup in a medium saucepan over medium heat, stirring occasionally with a flexible spatula, until the mixture just begins to boil. Off the heat, add the oats, vanilla, and kosher salt and stir to combine. Scrape the mixture into the bottom of the prepared pan, creating a solid, even layer, and bake for 20 to 25 minutes, rotating at the halfway point, until the entire surface is bubbling and lightly browned. Remove from the oven and let cool while you make the topping.

  3. To make the topping, microwave all the topping ingredients in a small, microwave-​safe bowl in two 15-​second bursts, stirring after each with a fork, until melted and smooth. Pour the topping over the baked oatmeal base and, using a small offset spatula or the back of a spoon, spread it smoothly and evenly. Refrigerate for at least 2 hours, until the topping is set. Remove the bars from the pan, using the parchment overhang to lift them out. Run a butter knife around the edges if there’s resistance. Sprinkle with flaky sea salt, slice into squares, and serve. Keep the bars in an airtight container in the refrigerator for up to 3 days.

Recipe Notes

Reprinted with permission from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats by Jessie Sheehan. Photographs by Nico Schinco. Published by Countryman Press, copyright © 2022.