White Chocolate Tahini Bars

Name: White Chocolate Tahini Bars (Gluten-Free)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 18 servings
Ingredients: 1 ¾ cups rice flour, white or brown; ½ tsp baking soda; ½ tsp baking powder; 9 tbsp unsalted butter, softened; ½ cup dark brown sugar; 1 tsp salt; ½ cup tahini; 1 tbsp vanilla extract; 1 large egg; 1 cup white chocolate chips; ¼ cup sesame seeds

White Chocolate Tahini Bars are gluten-free cookie bars built on rice flour, tahini, and white chocolate chips with a chewy-crumbly texture and the signature nutty-sweet contrast of tahini punctuated by melting white chocolate.

🥗Gluten-Free 🏷️Tahini 🏷️White chocolate 🏷️Bars 🏷️Dessert 🏷️Cookies

Total

55 min

Servings

18

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 ¾ cups rice flour, white or brown
½ tsp baking soda
½ tsp baking powder
9 tbsp unsalted butter, softened
½ cup dark brown sugar
1 tsp salt
½ cup tahini
1 tbsp vanilla extract
1 large egg
1 cup white chocolate chips
¼ cup sesame seeds

11 Ingredients

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Instructions

1
In a large bowl, whisk together 1 ¾ cups rice flour, ½ tsp baking soda, and ½ tsp baking powder.
2
In the bowl of a stand mixer fitted with the paddle attachment, combine 9 tbsp softened butter, ½ cup dark brown sugar, and 1 tsp salt. Mix on low to combine and then increase speed to medium and beat until light and fluffy, about 5 minutes, scraping down the bowl as needed.
3
Stop the mixer and add ½ cup tahini. Increase speed to medium and mix for 1 minute until incorporated. With the mixer running, add 1 tbsp vanilla extract and 1 large egg. Beat until fluffy, about 1 minute, scraping down the bowl as needed.
4
Stop the mixer and add the flour mixture. Mix on low speed until just combined, about 30 seconds. Add 1 cup white chocolate chips and mix until just combined, about 30 seconds more.
5
Transfer mixture to a greased and parchment lined Suvie pan, pressing into the corners of the pan and smoothing the top. Sprinkle ¼ cup sesame seeds evenly over the top of the bars. Place pan in the bottom zone of Suvie. Input settings and cook now, rotating the pan halfway through cooking.
6
Remove pan from Suvie and allow bars to cool in the pan for 10 minutes before lifting out with the parchment sling and transferring to a cooling rack to cool completely.

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Tips & Notes

Pro tips

Cream butter and brown sugar until light and fluffy (2–3 minutes) to incorporate air and achieve the chewy-crumbly texture.
Don't overmix once you add the dry ingredients—stir just until combined to keep bars tender; overmixing develops gluten in rice flour and toughens them.
Check doneness at the edges: they should be set and lightly golden while the center still jiggles slightly—they'll firm as they cool.
Let bars cool completely in the pan before cutting; warm bars will crumble. Chill for 30 minutes if you prefer cleaner cuts.

Substitutions

Rice flour (white or brown) → all-purpose flour (1:1, but removes gluten-free status)
White chocolate chips → dark or milk chocolate chips (shifts sweetness/bitterness balance)
Tahini → almond or sunflower seed butter (reduces distinctive tahini flavor)

Storage & make-ahead

Store in an airtight container at room temperature for up to 5 days; refrigerate up to 1 week. Rewarm gently in a 300°F oven for 5 minutes to restore chewiness.