Hello lovelies,
I absolutely love how the Dubai chocolate trend went absolutely crazy in 2023 and nearly 3 years later, it’s still just as crazy, just as loved and still just as viral. That’s how you know a chocolate bar is good!
I’ve known for a while now that I’ve wanted to do another bake inspired by the ‘Dubai chocolate’ as not only do I love it but you guys do seem to love these recipes too.
Therefore, after going back and forth on ideas for what felt like eternity, i decided that I love stuffing my bakes so much that stuffing a bake with the kadayif and pistachio combination was the only right thing to do and that bake turned out to be… cookie bars of course!
Only this isn’t just any old cookie bar, this is my triple chocolate cookie bar as you can’t stuff a bake with the kadayif and pistachio combination without there being a heck load of chocolate involved, right?
You know me, I love myself anything cookie dough so I knew these stuffed cookie bars would be incredibly yummy but even I can happily admit that these exceeded all my expectations. They are absolutely blooming sensational.
The kadayif pistachio mixture worked so beautifully alongside the chocolate cookie dough to create the most amazing flavours. Not forgetting the textural element of the gooey cookie dough with the crunch from the kadayif – it is pure perfection!
So, if these dubai cookie bars have caught your eye and got you wanting to know more, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Cookie Bars, Sweet Treat
Servings: 10 Large Slices Or 20 Smaller Slices
Prep Time: 20 Minutes
Bake Time: 30-35 Minutes
Chill Time: Minimum Of 6 Hours
Overall Time: 6+ Hours
Ingredients You Need For The Kadayif Filling:
- 200g Of Roasted Kadayif Pastry
- 460g Of Pistachio Spread
Ingredients You Need For The Triple Chocolate Cookie Bars:
- 170g Of Unsalted Butter
- 190g Of Light Brown Sugar
- 70g Of Caster Sugar
- 1 Large Egg
- 375g Of Plain Flour
- 40g Of Cocoa Powder
- 100g Of Chopped Pistachios
- 100g Of Dark Chocolate, Chopped Small
- 100g Of White Chocolate, Chopped Small
- 200g Of Milk Chocolate, Chopped Small
How To Make The Kadayif Filling:
- The night before making the cookie bars, line a 9” loose-bottomed square baking tin with parchment paper.
- Secondly, add the 200g of roasted kadayif pastry and 460g of loosened pistachio spread into a small bowl and mix together.
- Pour the kadayif pastry and pistachio mixture into the lined baking tin and using a spoon or palette knife, spread out evenly to all four corners.
- Place into the freezer to freeze for at least 12 hours before baking.
How To Make The Triple Chocolate Cookie Bars:
- The next morning preheat the oven to 190C / 170C Fan / Gas Mark 4 and line another 9” loose-bottomed, square baking tin with parchment paper.
- Next, in a large bowl, beat together the 170g of unsalted butter with the 190g of light brown sugar and 70g of caster sugar until creamy.
- Now, add in the 1 large egg and mix together until combined.
- Add in the 375g of plain flour and 40g of cocoa powder and mix together until a cookie dough forms.
- Fold in the 100g of chopped pistachios, 100g of chopped dark chocolate, 100g of chopped white chocolate and 200g of chopped milk chocolate until evenly distributed throughout the dough.
- Weigh your cookie dough then divide into two equal portions.
- Using your hand or a spatula, press one half of the dough into the base of the baking tin, making sure the entire base is evenly covered.
- Now, take the filling out the freezer, carefully remove from the tin and place on top of the cookie dough in the baking tin.
- Add the remaining half of the cookie dough on top of the filling, making sure it’s evenly spread to all four corners and there’s no gaps (this is so when the filling is cooking, it doesn’t seep out).
- Place the cookie bars into the oven and bake for 30-35 minutes, until the edges are set and there’s a very slight wobble in the centre of the bars.
- Once baked, remove from the oven and allow to cool to room temperature before transferring to the fridge for a minimum of 6 hours to allow the bars to set.
- Finally, after chilling, carefully remove the cookie bars from the baking tin and cut into 10 large bars or 20 smaller bars, then serve.
That’s your Dubai Triple Chocolate Cookie Bars prepared, baked, chilled and cut, ready for you to enjoy!
Notes:
- Store the bars in an airtight container at room temperature for up to 5 days or in an airtight container in the refrigerator for up to 7 days.
- These cookie bars can be frozen for up to 3 months. I’d recommend tightly wrapping each individual bar in plastic wrap and place into a freeze-safe airtight container. The night before eating, remove from the freezer and place into the fridge to thaw overnight.
- I brought this pre-roasted kadayif pastry from Amazon: https://amzn.eu/d/06SU5U3d
- I brought this pistachio spread from Black Milk Cereal: https://blackmilkcereal.com/products/pistachio-cream?
I just love taking the famous dubai chocolate, using it as inspiration and creating a whole new way of trialling the dubai chocolate trend but through different types of bakes!
I won’t lie to you guys, I’m completely and utterly obsessed with the outcome of today’s bake and I can guarantee you dubai chocolate lovers will be too.
Let me know in the comments below if you make these cookie bars yourself and if you do, what your thoughts are on them. Are you a dubai chocolate lover? If so, did you like this cookie bar?
Sending you all tons of love & hugs as always,
Elle xo
