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1
Preheat the oven to 275 degrees.
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2
Thoroughly butter a 9 x 13inch baking pan with 2inch sides and line the base with parchment paper.
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3
In a large bowl, combine the brown sugar, oats, flour, baking powder, and salt.
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4
Toss together with your hands, then add the melted butter and continue working with your hands until the mixture is crumbly.
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5
Pat the crust mixture evenly over the base of the pan and bake for 10 minutes.
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6
Cool on a rack.
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7
In a large mixing bowl, combine the oats, coconut, almonds, pepitas, and sesame seeds, and set aside.
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8
In a medium heavy saucepan, combine the honey, brown sugar, and butter.
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9
Over medium heat, stir together until the butter is melted.
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10
Pour the butter mixture over the dry ingredients and stir until evenly combined.
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11
Spread this topping over the crust base and return to a 275 degrees oven for about 20 minutes, or until the center is lightly browned and puffy.
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12
Cool completely.
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13
Cut across the pan lengthwise to separate into 2 long, thin sections, then cut each one into 5 equal bars, approximately 5 x 2 inches.
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14
Trim the edges to make them even.
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15
In the top of a double boiler, combine the chocolate and the clarified butter.
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16
Over gently simmering water, melt the chocolate, stirring.
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17
Dip the tops of the bars into the melted chocolate mixture and immediately sprinkle with one or more of the following: flaked coconut, pepitas, sesame seeds, and toasted almonds.
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18
Allow the chocolate topping to harden before serving.
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19
Note 1: To toast almonds and pepitas, preheat the oven to 350 degrees.
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20
Spread the nuts on a cookie sheet and toast in the oven until golden, about 15 minutes.
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21
Set aside to cool.
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22
Note 2: To clarify butter: Melt 1 cup butter in a heavy saucepan over medium heat.
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23
Simmer until the butter foams, then skim and discard the white froth that forms at the top.
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24
Carefully pour the remaining butter through a double thickness of damp cheesecloth, leaving the white sediment at the bottom of the pan.
