Dubai Chocolate Bar
A layered confection of chocolate, caramel, pistachios, and crispy wafer base. The bar combines contrasting textures through baking, caramel-making, and assembly into a sliceable block.
Ingredients
Method
Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Mix flour, cold cubed butter, sugar, and salt in a bowl until the mixture resembles coarse breadcrumbs.
Press the mixture firmly into the prepared pan and bake for 12–14 minutes until light golden. Remove and cool for 5 minutes.
Combine sweetened condensed milk, butter, honey, and salt in a saucepan over medium heat.
Stir constantly with a wooden spoon for 8–10 minutes until the mixture reaches 240°F on a candy thermometer (soft-ball stage) and turns a light amber color.
Remove from heat and stir in chopped pistachios. Pour the caramel over the baked base and spread to an even layer.
Melt dark chocolate with coconut oil in a double boiler or microwave (30-second intervals, stirring between). Pour evenly over the caramel layer and smooth with a spatula.
Allow chocolate to set at room temperature for 30 minutes, then refrigerate for at least 1 hour until fully firm.
Remove from pan using parchment overhang and cut into 12 bars. Serve at room temperature or chilled.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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