Ingredients (~12 squares)
- 1 lb white chocolate, broken into pieces
- 1/3 cup pistachio nut butter
- 2 1/4 cups Rice Krispies
- 3/4 cup toasted kataifi pastry
- 3 1/2 oz dark chocolate
- 3 1/2 oz milk chocolate
- 1/2 oz pistachios, roughly chopped
- Sea salt flakes for sprinkling
Melt the White Chocolate and Mix with Pistachio Butter
Break the white chocolate into smaller pieces and place in a bowl set over a pot of simmering water.
You can also microwave it in 30-second intervals, stirring between each one.
Once melted, add the pistachio nut butter and mix until smooth and well combined.
The mixture will be pretty thick at this point but that’s what you want.
Add Rice Krispies and Kataifi Pastry
Add the Rice Krispies and toasted kataifi pastry to the melted chocolate mixture.
Mix everything together until the cereal and pastry are completely coated.
The kataifi adds this really nice texture – it’s like shredded phyllo dough that gets crispy when toasted.
Press into Pan and Let Set
Line an 8×8 inch square baking pan with parchment paper.
Tip the mixture into the pan and press down firmly to distribute evenly.
You want to really pack it down so it holds together when you cut it later.
Let it cool at room temperature for ~30 minutes, or speed it up by putting it in the fridge for ~15 minutes.
Top with Dark and Milk Chocolate
Melt the dark and milk chocolates together using the same double boiler method or microwave.
Pour the melted chocolate over the cooled rice crispy base and spread it evenly with a spatula.
The contrast between the white chocolate base and dark chocolate top looks really nice.
Add Final Toppings and Cut
Sprinkle the chopped pistachios over the wet chocolate, then add a light sprinkle of sea salt flakes.
Let the top chocolate set completely – about ~20 minutes at room temperature or ~10 minutes in the fridge.
Cut into 12 squares using a sharp knife. Clean the blade between cuts for neat edges.
Dubai Chocolate Rice Krispie Squares with Pistachio & White Chocolate
Ingredients
Ingredients (~12 squares)
- 1 lb white chocolate broken into pieces
- 1/3 cup pistachio nut butter
- 2 1/4 cups Rice Krispies
- 3/4 cup toasted kataifi pastry
- 3 1/2 oz dark chocolate
- 3 1/2 oz milk chocolate
- 1/2 oz pistachios roughly chopped
- Sea salt flakes for sprinkling
Instructions
- Melt white chocolate in a double boiler or microwave in 30-second intervals, stirring between each.
- Stir in pistachio nut butter until smooth and thick.
- Add Rice Krispies and toasted kataifi pastry, mixing until completely coated.
- Line an 8×8 inch pan with parchment paper.
- Press mixture firmly into pan to pack down evenly.
- Cool at room temperature for 30 minutes or refrigerate for 15 minutes.
- Melt dark and milk chocolates together using double boiler or microwave.
- Pour melted chocolate over cooled base and spread evenly.
- Sprinkle chopped pistachios and sea salt flakes over wet chocolate.
- Let chocolate set completely, about 20 minutes at room temperature or 10 minutes in fridge.
- Cut into 12 squares with a sharp knife, cleaning blade between cuts.
