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Snack recipe · from the recipe book

Toasted Cinnamon Pecan Chocolate Crunch Bars

Crisp, toasty oat-and-pecan bars bound with tahini and honey, warm with cinnamon and studded with melty-edged semisweet chocolate.

Toasted Cinnamon Pecan Chocolate Crunch Bars

Ingredients

  • ¾ cup70 gOld-fashioned rolled oats
  • ⅓ cup chopped40 gPecanschopped
  • 1 tbsp10 gSesame seeds
  • 2½ tbsp35 gTahinistirred well
  • 2 tbsp42 gHoney
  • 2⅛ tsp10 gUnsalted buttermelted
  • 1⅛ tsp3 gGround cinnamon
  • 1 tsp4 gVanilla extract
  • ⅛ tsp0.5 gSalt
  • 3 tbsp30 gSemisweet chocolate chips

Steps

  1. Preheat the oven to 325°F (165°C) and line a small loaf pan (about 8 by 4 inches) with parchment, leaving an overhang.
  2. In a large bowl, toss the oats, pecans, sesame seeds, cinnamon and salt.
  3. In a small bowl, whisk the tahini, honey, melted butter and vanilla until smooth.
  4. Pour the tahini mixture over the oat mixture and stir until every piece is coated.
  5. Press the mixture firmly and evenly into the lined pan with the back of a spoon or flat measuring cup.
  6. Bake 20 to 22 minutes, until the edges are deep golden and the top looks dry.
  7. Right away, scatter the chocolate chips over the hot bars and press them in gently so they soften and stick.
  8. Cool in the pan on a rack for 30 minutes, then chill 15 minutes to set the chocolate.
  9. Lift out by the parchment and cut into 4 bars with a sharp knife.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts, Sesame. Some brands contain gluten, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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