Tahini Honey Cornflake Bars

When I was little, Auntie Amna would stay at my grandmother’s house, and she always made this simple cornflake dessert. She’d mix the flakes with a caramel sauce — usually dulce de leche, or cooked condensed milk — and shape them into tiny balls, each one resting in a little paper cup like a fairy treat. I adored them. I could easily inhale a whole tray by myself.

This is my take on her dessert, with a Middle Eastern twist. Instead of shaping each one by hand, I press the mixture into a pan to make things a bit easier — because some memories deserve convenience too. It’s topped with milk chocolate, crunchy and nutty and completely irresistible. A sweet little bite of nostalgia, but made for today.

Ingredients

• ½ cup (120 g) tahini, well-stirred

• ¼ cup (85 g) honey

• ½ cup (110 g) light brown sugar, packed

• 4 cups (120 g) cornflakes

• 1 cup (150 g) milk chocolate, chopped or chips

• Sesame seeds or flaky sea salt, for sprinkling (optional)

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Instructions

1. Prepare the pan

Line an 8 × 8 inch (20 × 20 cm) square pan with parchment paper, leaving a little overhang for easy lifting.

2. Cook the tahini mixture

In a small saucepan, combine the tahini, honey, and brown sugar.

Place over low–medium heat, whisking constantly until the sugar dissolves and the mixture turns glossy and smooth — about 2 to 3 minutes. Do not let it boil.

3. Combine with cornflakes

In a large bowl, add the cornflakes.

Pour the warm tahini mixture over and stir gently until all the flakes are evenly coated. Some will crush a little — that’s absolutely fine.

4. Press into the pan

Transfer the coated cornflakes into the prepared pan.

Using a spatula or lightly wet hands, press down firmly and evenly to compact the mixture.

5. Add the chocolate topping

Melt the milk chocolate (in short bursts in the microwave or over a double boiler).

Pour over the pressed cornflake layer and spread evenly. Sprinkle with sesame seeds or flaky sea salt, if desired.

6. Chill and slice

Refrigerate for at least 1 hour, or until set.

Lift out using the parchment and cut into 8 large or 16 smaller bars.

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Storage:

Keep refrigerated for up to a week, or at room temperature for 3–4 days if your kitchen is cool.

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Note: Best eaten cold, straight from the fridge — when the chocolate has that perfect little snap.