Dubai Chocolate Crunch Bar Recipe
Toasted knafeh, pistachio-tahini batter, white chocolate Cremieux, caramel espresso, chocolate ganache, and crushed pistachios.
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Ingredients
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Ingredients
Method
Directions
Prepare the Knafeh Base
Preheat the oven to 180°C (350°F). Spread the knafeh evenly on a baking tray and toast it in the oven for about 10-15 minutes until golden brown. Remove and let it cool.
Make the Pistachio-Tahini Batter
In a mixing bowl, combine the crushed pistachios, tahini, sugar, and a pinch of salt. Mix well until a smooth batter forms.
Prepare the White Chocolate Layer
In a heatproof bowl, melt the white chocolate over a double boiler. Stir in brewed espresso and caramel sauce until well combined.
Assemble the Bars
In a lined baking dish, layer the toasted knafeh as the base. Spread the pistachio-tahini batter evenly on top, followed by the white chocolate layer. Drizzle the chocolate ganache over everything.
Chill and Serve
Refrigerate the assembled bars for at least 2 hours to set. Once set, cut into bars and sprinkle with crushed pistachios before serving.
