Ingredients makes 25-36 bars .

Cooking oil vegtable oil

1 cup all purpuse flour

83 gr sugar

1/3 cup sesame seeds

salt

2 large egg yolks

butter scotch

250gr light brown sugar

1/2 cup chilled unsalted butter cut into 8 pieces

3/4 heavy cream

65-75per cent cacao

toasted sesame seeds

method

place a rack in the middle of the oven preheat to 350/c . Lightly coat a 9*9cm or 8*8cm baking pan preferable metal with non stick spray . Line a parchment paper leaving overhang on all sides . whish flour powered sugar sesame seeds and salt in a medium bowl .add butter and toss to coat.

Using your handswork in butter until pieces are about pea sise . Using a spoon mix in yolks . Dough shold hold together when squeezed .

Scarpe dough into prepared pan and gently press into the even layer . Prick dough with a fork in several spots. Bake shortbread until golden brown 24-28minutes if using a glass dish. Let cool slightly.

While shortbread is cooling heat brown sugar and butter whisking constantly in a heavy until butter is melted in a heavy medium saucepan about 3minutes . Whisk in cream and salt . Bring to a boil and cook whisking constantly until butterscotch is thick enough to coat a spoon. . Remove from heat and Tahiti and vanilla and whisk until incorporated and smooth . Pour butter squash over shortbread and till pan to distripute evenly . Chill and set .

Place chocolate in a heatproof bowl set in a saucepan of gently simmering water .

Heat stiring often intil melted and smooth . Pour over buttersquash and spread even to edges of pan of pan . chill until chocolate is firm 2hours . Using parchment paper overhang pull bars out of pan and set on a cutting serrated knife slice into 25-36pieces . Bring to room direction before serving . Bars can be made 4 days ahead . Store airtight at room temperture .

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