Dubai Pistachio Chocolate Bars with Chex (No-Bake, Easy)
Ingredients
- 2 cups Corn Chex cereal
- 1/4 cup pistachios (peeled)
- 1/4 cup maple syrup
- 2 tablespoons cashew butter
- 1 tablespoon tahini butter
- 1 tablespoon coconut oil
- 1/2 teaspoon vanilla extract
- 2 pinches salt
- 1/3 cup chocolate chips
- 2 teaspoons coconut oil
Optional Green Chocolate Drizzle:
- 1 tablespoon white chocolate chips
- 1/2 teaspoon coconut oil
- 4 drops oil-based green food coloring
Instructions
- Add 1/4 cup pistachios to a food processor or chopper cup with an immersion blender. Pulse until finely chopped, but not completely powdered. Add 2 tablespoons cashew butter, 1 tablespoon tahini, 1 tablespoon coconut oil, 1/4 cup maple syrup, 1/2 teaspoon vanilla extract, and 2 pinches of salt. Blend until smooth and creamy, scraping down the sides as needed.
- Place 2 cups of Corn Chex cereal in a sandwich bag and gently crush with your hands or a rolling pin until broken into small pieces but not completely pulverized. Transfer the crushed Chex to a mixing bowl.
- Pour the pistachio mixture over the crushed Chex cereal and fold together with a spatula until well incorporated and every piece is coated. Line a 4x8-inch bread pan with parchment paper, leaving overhang on the sides for easy removal. Press the mixture firmly and evenly into the pan using the back of a measuring cup or your fingers.
- In a microwave-safe bowl, combine 1/3 cup chocolate chips and 2 teaspoons coconut oil. Heat in 30-second intervals, stirring between each, until completely melted and smooth. Pour over the pistachio Chex layer and spread evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- For the optional white chocolate drizzle, melt 1 tablespoon white chocolate chips with a small amount of coconut oil. For a green color similar to authentic Dubai chocolate bars, add a touch of oil-based green food coloring, 1/4 teaspoon spirulina powder, or a combination of spirulina and a dash of turmeric. Drizzle over the chocolate layer in a zigzag pattern. Sprinkle with additional chopped pistachios and a few pinches of coarse salt if desired.
Video
Notes
Don't overprocess the Chex: You want texture in these bars, so keep some pieces slightly larger for that authentic crunch that makes these Dubai chocolate bars so special.
Line your pan properly: Use parchment paper with overhang on at least two sides so you can easily lift the entire bar out after setting, which makes for much cleaner cutting.
Temperature matters for chocolate: If your melted chocolate seems too thick, add a tiny bit more coconut oil. If it's too thin, add a few more chocolate chips and stir until smooth.
Oil-based food coloring: If you decide to use green food coloring in the white chocolate, be sure to use oil-based, not water-based, or the white chocolate will seize and become brittle.
Did you make this recipe?Please let me know in the comments below how it turned out :)