For Philippe Massoud, the Lebanese-American chef at Ilili in New York, sesame desserts are the taste of childhood. In this easy recipe, he adds tahini and milk chocolate to breakfast cereal and comes up with a crunchy bar cookie that's delicious eaten on its own or sublime crumbled over ice cream. Julia Moskin

Full Recipe

Chocolate-Sesame Crunch Bars - Biga

Author

Julia Moskin | 2016-04-13

Source

https://cooking.nytimes.com/recipes/1018060-chocolate-sesame-crunch-bars

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