A delicious take on the classic blondie with the addition of tahini and a creamy, spiked date caramel.
For Whiskey Date Caramel (adapted from Minimalist Baker): Soak 20 pitted dates in a bowl of warm water for 10 minutes. Drain. Add dates to food processor. Pulse until dates begin to break down. Keeping the food processor running, slowly add 2-3 tablespoons of water and 1-2 tablespoons of whiskey (depending on how strong you want the caramel to taste.) Continue running the food processor, stopping to scrape the sides when necessary, until a smooth caramel forms. Transfer to a Tupperware container and store in the refrigerator until ready to use.