Dubai-Style Chocolate Pistachio Bars
Inspired by the viral Dubai chocolate bar, these easy squares layer a buttery cardamom biscuit base, a thick pistachio filling sweetened with condensed milk, and a smooth chocolate topping. The base is baked briefly for crunch, and the bars set in the fridge with no further cooking. Cut them into small pieces to serve with coffee or as a sweet treat for guests.
Preparation Steps
Heat the oven to 350°F (180°C) and line an 8-inch (20 cm) square pan with parchment paper, leaving some overhang for lifting.
Mix the biscuit crumbs, melted butter, sugar and cardamom until the mixture looks like wet sand. Press it firmly and evenly into the pan and bake for 8 to 10 minutes, until lightly golden. Let it cool.
Pulse the pistachios in a food processor until they form a coarse, sandy crumb.
Warm the condensed milk and melted butter together in a small saucepan over low heat. Stir in the ground pistachios, vanilla and salt to make a thick paste, then spread it evenly over the cooled base.
Melt the chocolate chips and butter together in short bursts in the microwave or in a heatproof bowl over simmering water, stirring until smooth and glossy.
Pour the chocolate over the pistachio layer, spread it to the edges and scatter with the chopped pistachios.
Refrigerate for at least 2 hours, until firm. Lift out and cut into bars or squares with a hot, dry knife.
Tips & Variations
- Dip your knife in hot water and wipe it dry between cuts for clean edges through the chocolate.
- For more crunch, stir a handful of toasted shredded phyllo (kataifi) into the pistachio layer.
- Keep the bars in an airtight container in the fridge for up to 1 week.
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