Homemade Sesame Snaps (Greek Pasteli or Sesame Seed Bars)

Toast the sesame seeds: Put a frying pan over medium heat and add the sesame seeds. Toast them for 4-5 minutes or until golden (not too dark), moving them around with a spoon every minute or so. Set the sesame seeds aside.

Heat the honey: Add the honey to a medium pot and heat over medium-high until it starts to bubble. Turn the heat down to medium and let the honey simmer until it reaches about 250 F (125 C), using a thermometer to measure the temperature.  

TIP: If you don't have a thermometer, keep your eye on the honey until it's quite liquidy. Then, set aside a bowl of cold water and use a spoon to drip in about a teaspoon of the honey syrup. Let it cool in the water for a few seconds and then use your fingers to shape the honey into a small ball in the water. Then, take the small honey ball out of the water and drop it on a cutting board or countertop. If it sounds like its a solid ball, your honey syrup is done and you can move to the next step.

When the honey has come to temperature, keep on the heat and pour in the sesame seeds. Turn the heat to low and stir / cook for 2-3 more minutes.

Remove from the heat, pour the mixture onto the greased pan, press down to ¼-½ inch thickness using a spatula OR grease another sheet of parchment paper, place on top and roll to desired thickness using a rolling pin. Sprinkle the chocolate chips on half of the mixture, pressing the chocolate chips into the sesame seeds a bit with the back of a spoon and let them sit for 15-20 minutes.

After 15-20 minutes, Cut into bars with a sharp knife and then let the bars fully cool before storing in an airtight container.