Summer Chocolate Oasis Crunch Bar 🌴
Experience the ultimate summer treat with this delightful Summer Chocolate Oasis Crunch Bar! Featuring crispy kataifi pastry, creamy pistachio filling, and a luscious milk chocolate coating, it's a homemade dessert that's sure to impress.
Equipment
- Large Nonstick Skillet
- Medium Bowl
- Rectangular silicone chocolate mold(s)
- Baking Sheet
- Small Saucepan
- Heatproof medium bowl
- Offset Spatula
- Bench scraper
- Knife
Ingredients
- 2 tablespoons unsalted butter or coconut oil divided
- 5 ounces coarsely chopped kataifi pastry dough (about 2 packed cups), thawed if frozen
- 1 jar creamy pistachio butter or pistachio cream (7- to 8-ounce)
- 2 tablespoons tahini well-stirred
- 1/4 teaspoon kosher salt
- 3 tablespoons white chocolate chips that contain cocoa butter, such as Guittard
- 1 to 4 drops liquid or gel green food coloring (optional)
- 12 ounces good-quality milk chocolate chips (about 2 cups), divided
Instructions
- Crisp the Kataifi: In a large nonstick skillet, melt 2 tablespoons of butter (or coconut oil) over medium heat. Add the 5 ounces of coarsely chopped kataifi pastry dough. Stir occasionally for 8 to 10 minutes until it turns beautifully golden-brown and crispy. Transfer this to a medium bowl.
- Mix the Pistachio Filling: While the kataifi is still warm, immediately stir in the 1 jar of creamy pistachio butter, 2 tablespoons of tahini, and 1/4 teaspoon of kosher salt. Mix until everything is perfectly combined and evenly coated, creating a delicious filling.
- Prepare for Molding: Place your rectangular silicone chocolate mold(s) (either 2 large or 1 extra-large) on a baking sheet, ready for the chocolate magic.
- Melt White Chocolate & Decorate: Fill a small saucepan halfway with water and bring it to a gentle simmer. Set a heatproof medium bowl over the simmering water (this creates a double boiler) and add the 3 tablespoons of white chocolate chips. Stir constantly for about 1 minute until completely melted and smooth. Carefully remove the bowl from the heat. If you like, stir in 1 to 4 drops of green food coloring for a vibrant touch. Drizzle this melted white chocolate artfully over the bottom of your chocolate mold(s) to create an irregular, pretty pattern. Pop the molds into the freezer for a quick chill while you prepare the milk chocolate.
- Melt Milk Chocolate & Create Base Layer: Set aside 1/4 cup of the milk chocolate chips from your 12 ounces. If needed, add a bit more water to your saucepan, then place the same bowl back over the simmering water (no need to clean it). Add the remaining milk chocolate chips (about 1 ¾ cups) and the remaining 1 tablespoon of unsalted butter to the bowl. Heat, stirring continuously, for about 2 minutes until fully melted and glossy.
- Temper & Coat Molds: Remove the bowl from the heat and stir in the 1/4 cup of reserved milk chocolate chips until they are completely melted and the mixture is silky smooth. Carefully spread just enough of this melted chocolate (about 1/4 cup) to thinly and evenly coat the bottom and sides of your mold(s). Freeze these coated molds for about 10 minutes to set firmly.
- Fill with Pistachio Crunch: Now, gently add the delicious pistachio cream mixture into your chocolate mold(s). Use an offset spatula or the back of a spoon to lightly spread and press the filling into an even layer, ensuring every bite will be perfectly crunchy.
- Seal with Chocolate: Pour the remaining melted milk chocolate over the pistachio filling and spread it evenly to fill the mold completely. Using a bench scraper or an offset spatula, lightly scrape across the top to level the bars and remove any excess chocolate, ensuring a neat, professional finish.
- Chill & Enjoy: Refrigerate the bars until they are completely set, which will take at least 40 minutes. Once firm, carefully remove the bar(s) from the mold(s). If desired, use a knife to trim off any overhanging chocolate for a perfect edge. Store them in an airtight container in the fridge for up to 3 weeks for a delightful, homemade treat!
Notes
This recipe yields 2 bars, which can be cut into 14 servings for individual portions. Nutrition Information (per serving, which is 1/14th of a bar): Calories: 299, Total Carbs: 27.6 g, Net Carbs: 26.3 g, Fats: 19.8 g, Protein: 3.3 g. Store finished bars in an airtight container in the refrigerator for up to 3 weeks.
