Ingredients

• 1 cup Unbleached White All-Purpose Flour (125 g)
• 1 cup Old Fashioned Rolled Oats (100 g)
• ½ tsp Baking Powder
• 8 Tbsp Butter, soft (113 g)
• ½ cup Brown Sugar, packed (110 g)
• ¼ tsp Salt

• ½ cup roasted Unsalted Peanuts (no skins) (75 g)
• ½ cup Slivered Almonds (57 g)
• 2 Tbsp Black Sesame Seeds (20 g)
• ¼ cup Granulated Sugar (57 g)
• 2 Tbsp Honey (30 g)
• ½ tsp Salt
• 2 Tbsp Water
• 5 Tbsp Butter (75 g)

Instructions

1. Preheat oven to 375°F. Grease an 8 x 8-inch square pan, line with parchment paper and set aside.
2. Whisk together flour, oats and baking powder. Set aside.
3. Using a stand mixer with the paddle attachment, cream butter, sugar and salt together until light and fluffy. Stop occasionally to scrape the sides and bottom of the bowl.
4. Add dry ingredients and mix until fully combined.
5. Transfer the dough to prepared pan and flatten into an even layer with your hands or a spatula.
6. Bake for about 15 minutes, until light golden brown. Let the base fully cool, then make the caramel-nut topping. (The base can be made up to one day in advance.)

1. Preheat oven to 375°F. Combine nuts and seeds in a small bowl and set aside.
2. In a small saucepan combine water, sugar, honey and salt. Cook over medium-high heat until the mixture turns a medium amber color, swirling only once or twice.
3. Once amber in color, turn down the heat and add butter 1 tablespoon at a time, whisking continuously. When all of the butter is incorporated and you have a smooth caramel, add the nuts and seeds and quickly stir to coat.
4. Quickly pour the topping over the cooled base and spread out as evenly as possible.
5. Bake for 10 minutes. Remove from the oven and spread out any uneven areas. Cool to room temperature and cut into bars.
6. Store covered at room temperature for up to 5 days.