Turn the saucepan on medium heat. Melt the honey and sugar together until sugar has dissolved. Add the sesame seeds and crushed peanuts until the mixture is moist and well combined. Keep stirring the mixture over medium heat for 5 minutes until the sesame nuts are golden. Pour the mixture into a 20l" x 15 " baking tray and smooth the top with a rubber spatula. While still warm cut with a sharp knife into any size bars you desire. Let the mixture cool and then refrigerate for 1 hour until the bars are firm. Remove the bars from the tray and serve.
I stuck a few of these in my purse for a day out with Grandma. We sat on a bench at the botanic gardens and tried them out. Now, if you hate the taste of sesame, then these are definitely not for you. They are basically sesame seeds stuck together with chocolate, along with a few bits of peanuts and flax seeds. Mom, of course, loved it (she loves most foods full of seeds — I think she’s part bird). Braden didn’t like them, because he didn’t think the chocolate was sweet enough. Carter and Corice scarfed their bars down and asked for more.
The bars (which are thin as heck and come three to a pack) are light and brittle, crunchy with being overly sharp and a bit sweet without being overpowering. It ’s a mature approach to a casual dessert, executed with subtlety I— the difference between the date syrup and molasses bars, for example, was difficult to discern due to the mellow-but-dominant note of sesame seeds.
