Save A decadent collection of desserts inspired by the rich flavors and textures of premium chocolate bars, featuring Middle Eastern influences reminiscent of Dubais opulent dessert scene.
I first dreamt up these chocolate bars after tasting a pistachio-studded treat in a Dubai patisserie. Layering date caramel and edible rose felt like pure luxury. Each time I make these, the aroma whisks me back to bustling souks filled with tempting sweets.
Ingredients
- Chocolate Base: 200 g premium dark chocolate (70% cocoa), chopped, 100 g milk chocolate, chopped, 80 g unsalted butter, 80 ml heavy cream
- Crunch Layer: 80 g crushed pistachios, 60 g crushed digestive biscuits, 30 g toasted coconut flakes
- Spiced Date Caramel: 120 g Medjool dates, pitted, 60 ml water, 1/2 tsp ground cardamom, 1/4 tsp fine sea salt
- Garnish: Edible gold leaf (optional), 2 tbsp chopped dried rose petals, Extra chopped pistachios
Instructions
- Prepare the chocolate base:
- In a heatproof bowl, combine dark chocolate, milk chocolate, and butter. Melt gently over a saucepan of simmering water (double boiler), stirring until smooth. Remove from heat and stir in heavy cream. Set aside to cool slightly.
- Shape into bars:
- Line a 20 cm (8-inch) square pan with parchment paper. Spread the chocolate mixture evenly in the pan.
- Add crunch layer:
- Sprinkle the crushed pistachios, digestive biscuits, and toasted coconut flakes over the chocolate base. Gently press down with a spatula to embed the crunch layer.
- Prepare date caramel:
- In a small saucepan, combine dates, water, cardamom, and salt. Cook over low heat, stirring, until dates are soft and water is mostly absorbed (about 5 minutes). Transfer to a blender or use an immersion blender to puree until smooth.
- Add caramel:
- Dollop or swirl the date caramel over the crunchy chocolate base.
- Set and serve:
- Refrigerate for at least 2 hours, or until fully set. Remove from the pan and cut into bars or squares. Garnish with edible gold leaf, dried rose petals, and additional chopped pistachios before serving.
Save My cousin always requests these bars for Eid celebrations. We gather in the kitchen, everyone pitching in—crushing nuts, swirling caramel, sprinkling gold. It has become our sweet family tradition.
Required Tools
Heatproof bowl, saucepan and double boiler setup, 20 cm (8-inch) square pan, parchment paper, spatula, blender or immersion blender, knife.
Allergen Information
Contains dairy, nuts (pistachios), and gluten (digestive biscuits). May contain traces of soy (in chocolate). Always double-check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 325, Total Fat: 19 g, Carbohydrates: 36 g, Protein: 4 g
Save Indulge in each bite with a cup of strong Arabic coffee or mint tea. These bars add a luxe touch to any dessert table.
Common Questions
- → What makes these desserts reminiscent of chocolate bars?
Their layered structure combines rich chocolate, crunchy nuts, and biscuit texture, echoing classic bar confections.
- → Can I substitute the pistachios?
Yes, almonds or hazelnuts work well. Choose your preferred nut to customize flavor and texture.
- → Is there a vegan alternative?
Use plant-based butter, dairy-free chocolate, and vegan cream for a completely plant-based variation.
- → How is the spiced date caramel prepared?
Cook Medjool dates with water, cardamom, and salt until soft, then blend until smooth for a creamy spread.
- → What garnish options add visual appeal?
Gold leaf, dried rose petals, and extra chopped pistachios create a luxurious, festive presentation.
- → What’s the ideal serving method?
Serve chilled for firmness or at room temperature for a softer, melt-in-your-mouth texture—both are delicious.