Ingredients
Scale
- 9 tbsp salted butter
- 1/2 cup brown sugar, light or dark
- 1/4 cup granulated sugar
- 1 egg, at room temperature
- 1 tbsp heavy cream, at room temperature
- 1 1/2 tsp vanilla extract
- 1 1/4 cup + 2 tbsp all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup semi-sweet chocolate chips
- 3 cups kataifi (shredded phyllo dough)
- 1 cup pistachio cream/butter
- 2 tbsp salted butter for filling
- 2 cups heavy cream for ganache
- 1 cup semi-sweet chocolate chips for ganache
- Chopped pistachios, for garnishing
Instructions
- Preheat oven to 350°F. Grease an 8×8” baking pan and line it with parchment paper.
- In a saucepan, melt salted butter over medium-high heat until it turns golden brown, then cool slightly.
- In a bowl, mix together the sugars, followed by adding the egg, heavy cream, and vanilla extract.
- In another bowl, whisk together flour, baking soda, baking powder, and salt before folding into the wet mixture.
- Stir in chocolate chips and transfer the batter to the prepared pan. Bake for 22-27 minutes until golden.
- For the pistachio filling, toast kataifi in butter until golden, then mix with pistachio cream/butter.
- Prepare ganache by heating heavy cream and pouring it over chocolate chips; stir until smooth.
- Layer pistachio filling over the cooled cookie base, pour ganache on top, sprinkle chopped pistachios, chill for at least an hour before serving.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 1 bar (63g)
- Calories: 290
- Sugar: 19g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg