Description
Velvety chocolate paired with crunchy pistachios and a buttery biscuit base create these delightful no-bake Dubai chocolate bars.
Ingredients
Scale
- 200 g (2 cups) crushed digestive biscuits
- 85 g (6 tbsp) unsalted butter, melted
- 400 g (14 oz) milk chocolate, chopped
- 200 ml (¾ cup + 2 tbsp) heavy cream
- 75 g (½ cup) toasted pistachios, roughly chopped
- 60 g (2 tbsp) sweetened condensed milk (optional)
- Sea salt (pinch)
- 30 g (¼ cup) shredded toasted coconut (optional)
- 25 g (2 tbsp) light brown sugar
Instructions
- Preheat the oven to 180°C (350°F). Spread pistachios on a baking sheet and toast for 5–7 minutes until fragrant. Cool and chop.
- In a bowl, mix crushed biscuits, brown sugar, and melted butter, then press into a parchment-lined 9×9-inch pan. Chill for 10 minutes.
- In a saucepan, heat heavy cream until it simmers, about 3–4 minutes. Do not boil.
- In a heatproof bowl, pour the hot cream over chopped chocolate. Let sit for 60 seconds, then whisk until smooth. Add condensed milk if using.
- Pour the ganache over the chilled crust and top with chopped pistachios and shredded coconut if desired. Sprinkle with sea salt and refrigerate for at least 2 hours.
- Once set, lift the bars out using the parchment and cut into 12 bars. Serve at cool room temperature.
Notes
For a vegan version, use plant-based cream and vegan chocolate. Store bars in an airtight container; they last up to 5 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bar
- Calories: 410
- Sugar: 28g
- Sodium: 90mg
- Fat: 26g
- Saturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg