These pistachio chocolate bars are inspired by the popular Dubai chocolate craze. They are made in a 9 x 13 baking pan in three layers to serve a crowd.
Have you tried Dubai chocolate? I've seen so many different types of this flavor combination, even gelato. It was so good.
I thought it would be fun to create a bar cookie with Dubai chocolate as my inspiration. I'm a big fan of pistachios, and it was also one of my dad's favorite flavors, making this extra special.
More Pistachio Recipes: Cherry Pistachio Granola.....Cranberry Pistachio Cookies.....Chocolate Cupcakes with Crushed Pistachios
Making Pistachio Chocolate Bars
Step 1. Make a chocolate shortbread layer, starting with the dry ingredients of flour, cocoa, and salt whisked together.
Step 2. In another bowl, cream together butter, sugar, and vanilla.
Step 3. Add the flour to the butter mixture to create the dough.
Step 4. Press the dough into a greased 9 x 13 inch baking pan and bake it in a 350 degree oven for 20 minutes.
Make the Pistachio Filling Layer
Step 1. Make a pistachio butter by processing shelled pistachio nuts in a food processor. Then add some vegetable oil, powdered sugar, and heavy cream.
Step 2. Crush up some shredded wheat cereal with a wooden mallet.
Step 3. Add the crushed shredded wheat to the pistachio cream.
Step 4. Place drops of the pistachio cream onto the cooled chocolate shortbread.
Then spread it evenly all over.
Make a Chocolate Ganache for the Top
Step 1. Melt chocolate chips and cream together in a heavy bottomed saucepan on the stove. Be sure to continue stirring this, and once the chips are melted, remove the ganache from the heat. You could also do this in the microwave at short intervals, stirring in between.
Step 2. Spread the ganache over the pistachio layer and sprinkle the top with crushed pistachios and flaky salt.
You can easily get 24 pieces from the pan, but they are a little on the decadent side; you may opt for cutting them even smaller. Either way I think you'll love it.
Pistachio Chocolate Bars with Dubai Chocolate Flavors
Ingredients
Bottom Layer
- 2.25 cups flour
- 1/2 cup cocoa
- 1/2 teaspoon salt
- 1.5 cups butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Middle Layer
- 2 cups shelled pistachio nuts
- 1/2 cup powdered sugar
- 1/4 cup vegetable oil
- 1/2 cup heavy cream
- 1 cup shredded wheat cereal crushed
Top Layer
- 1 12 oz bag bittersweet or dark chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons crushed pistachios
- 1 tablespoon flaky salt
Instructions
Bottom Shortbread Layer
- In a mixing bowl, whisk together flour, cocoa, and salt.
- In a larger mixing bowl, cream the butter, powdered sugar, and vanilla extract until smooth and creamy.
- Add the flour mixture to the butter mixture and mix well.
- Press the dough into a greased 9 x 13 inch baking pan and bake at 350 degrees for 20 minutes.
Middle Pistachio Filling Layer
- Process pistachios in a food processor.
- Add vegetable oil and powdered sugar and process.
- Add heavy cream and process again.
- Use a mallet to crush shredded wheat cereal in a plastic bag.
- Add the crushed shredded wheat to the pistachio butter cream.
- Spread the pistachio filling in even drops over the cooled cookie crust.
Top Chocolate Ganache Layer
- Heat the chocolate chips and heavy cream in a heavy saucepan on the stove, stirring continuously.
- Remove the chocolate ganache from the stove and allow it to cool slightly before spreading it over the pistachio layer.
- Sprinkle the top with crushed pistachios and flaky salt.
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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