Hello friends, and hello December! This is my favorite month for baking and candy-making, and lately I’ve been a whirlwind of flour and powdered sugar. I’ve been whipping up all kinds of new recipes, and I hope you’ll find them useful for entertaining and gift-giving this holiday season.
First on my list of goodies – Chocolate Tahini Fudge. If you love chocolate and peanut butter together, then you’re probably going to love the combination of chocolate and tahini. Sesame paste gives this candy a refreshing twist and new depth of flavor!
The tahini layer is made with only 3 ingredients. It begins with melting 20 oz. (1 1/4 lb) of vanilla almond bark. You can find this at the grocery store, usually next to the chocolate chips. Stir in a can of sweetened condensed milk and 2/3 cup of tahini – that’s it for layer #1!
If you’ve never used tahini, opening a can to find a layer of oil on top of a solid layer of sesame paste can look quite odd. The two layers will need to be stirred together thoroughly before use. It’s kind of a pain to stir by hand, so I recommend pouring the oil and scraping the paste into the bowl of a stand mixer. Paddle it on low speed until smooth.
The chocolate layer is made with only two ingredients! Again, one can of sweetened condensed milk does the trick when heated with a 12 ounce bag of semisweet chips. Pour the chocolate layer over the firm tahini layer and garnish with toasted sesame seeds. After a quick chill in the fridge, cut into pieces.
I packaged pieces in little buffalo plaid snack bowls with lids. The woodsy wooden gift tags are big and bold, with lots of room for penning ‘TO’ and ‘FROM’ on the back.
I absolutely love giving candy at Christmastime, and I can’t wait to gift this fudge to friends and neighbors. It’s delightfully different, and perfect for the food lover on your list!
Chocolate-Tahini Fudge
Equipment
- 8×8 inch pan
Ingredients
Tahini layer
- 20 oz. 1 1/4 lb. package vanilla almond bark
- 14 oz. 1 can sweetened condensed milk
- 2/3 cup tahini
Chocolate layer
- 12 oz. 1 bag semisweet chocolate chips
- 14 oz. 1 can sweetened condensed milk
- 1/4 cup toasted sesame seeds**
Instructions
- Grease an 8×8 square baking pan with shortening and line with parchment paper that overhangs all four edges.
- For the tahini layer: Break the almond bark into pieces and place in a saucepan. Melt over low heat on the stove top until smooth. Stir in the condensed milk and tahini. Mix until well incorporated. The mixture will thicken so work quickly! Spread the mixture in the bottom of the prepared pan and refrigerate until set, about 1 hour.
- For the chocolate layer: Combine the semisweet chips and milk in a saucepan and place over low heat. Stir until melted and thoroughly combined. Pour over the tahini layer and immediately top with toasted sesame seed. Refrigerate until firm, about 1 hour.
- Cut into 32 one-inch squares. Allow fudge to come to room temperature before serving. Package pieces in lidded containers for holiday gift giving.
Is it OK to substitute white chocolate for the almond bark?
Yes! White chocolate chips will be best because they firm better than callets or bars. I tried using callets recently and because of their high fat content the fudge was almost too soft.
Looks so delicious! I love chocolate and tahini together ♥
This recipe was such a huge hit with my colleagues and students- it disappeared!!! Not gonna lie, though, a good chunk of it disappeared into my own mouth!!!!! 😀