One-Bowl Any-Butter Cookie Bars: Hanukkah Edition

Makes 16 bars

Ingredients

1/2 cup (about 120 grams ) tahini

1/2 cup (113 grams) unsalted butter

1 cup (200 grams) sugar

2 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups (195 grams) all-purpose flour

3/4 teaspoon kosher salt

1 teaspoon baking powder

Handfuls each of chocolate gelt, halva (any flavor), and jelly rings

Powdered sugar, for dusting

Clues

Preheat the oven to 350°F. Grease an 8-inch square metal baking pan and line with enough parchment paper to allow for 1-inch wings on opposite sides. (If you have only a glass or ceramic pan, that’s okay; just prepare to bake these a little longer!)

In a large microwaveable bowl, combine the tahini and butter and microwave until the butter, starting with 30 seconds and adding more time if needed. (You can also do this in a large saucepan over low heat.) Whisk together until smooth, then whisk in the sugar. Confirm that the mixture is no longer hot to the touch, then whisk in the eggs, one at a time, followed by the vanilla. Sprinkle the flour evenly over the surface of the mixture, followed by the salt and baking powder. Give the dry ingredients a rough little whisk to combine, then incorporate them into the rest of the batter (you may need to switch to a wooden spoon or rubber spatula here if the batter is too thick). Break up and fold in most of the gelt, halva, and jelly rings, reserving some for the top. Scrape the batter into the prepared pan, spreading it out evenly. Top with some more halva and gelt (don’t top with the jelly rings before baking).

Bake until golden around the edges and puffed on top; begin checking for doneness at 24 minutes. Remove from the oven and then quickly and carefully poke in the reserved jelly rings. Let cool completely in the pan. Dust with powdered sugar and slice into 16 squares.

Store in an airtight container at room temperature for up to 5 days.