Dubai Chocolate Slice Recipe
An Aussie twist on the viral pistachio chocolate treat, made with crunchy cornflakes instead of kataifi.
Servings: 24 pieces
Calories: 284kcal
Equipment
- slice tin (around 27 x 17cm)
Ingredients
Base
- 1 cup plain flour / all purpose flour (1 cup = 140 grams)
- 1 tablespoon cocoa (1 tablespoon = 5 grams)
- ½ cup brown sugar (½ cup = 100 grams)
- ½ cup desiccated coconut (½ cup = 40 grams)
- 125 grams butter, melted
Crunchy Pistachio Filling
- 2 ½ cups Corn Flakes (2 ½ cups = 90 grams)
- 1 tablespoon butter (1 tablespoon = 20 grams)
- 330 grams pistachio spread
- 2 tablespoons tahini
- 4-6 drops green food colouring (optional)
Chocolate Topping
- 250 grams milk or dark chocolate
- 1 teaspoon vegetable oil
- 3 tablespoons chopped pistachio kernels (3 tablespoons = 25 grams)
Instructions
Base
- Pre-heat oven to moderate-hot (180 degrees celsius / 360 degrees fahrenheit, fan-forced).
- Grease a slice tin and line with baking paper, leaving extra on each side (to pull the slice from the tin once set).
- Mix all ingredients together. Press into slice tin and level out with the back of a spoon.
- Bake for 20 minutes.
- Allow to cool for at least 30 minutes before adding the Crunchy Pistachio Filling.
Crunchy Pistachio Filling
- Crush the Corn Flakes a little with your hands. Heat butter in frypan over medium heat and toast Corn Flakes in the melted butter, stirring, for 1-2 minutes.
- Pour Corn Flakes into a mixing bowl and allow to cool. They should be very crunchy once cooled.
- Once Corn Flakes are cool, add the pistachio spread, tahini and green colouring. Stir until combined.
- Once base has cooled for at least 30 minutes, spread crunchy pistachio filling evenly over the base.
Chocolate Topping
- Place chocolate (broken into small pieces) and oil in a microwave-safe bowl. Melt chocolate by placing in microwave and heating with 20 second bursts (stirring between each burst) until smooth.
- Pour melted chocolate over crunchy pistachio filling, tilting tin from corner to corner to spread chocolate completely over the filling.
- Sprinkle the chopped pistachio kernels over the melted chocolate.
- Place in fridge to set.
- Once set, remove slice from tin by lifting edges of baking paper, cut into squares using a sharp knife and return to the fridge.
Notes
TIP: Allow the slice to stand at room temperature for 5–10 minutes before cutting. Use a sharp knife warmed under hot water and wiped dry between cuts.
Storing: Store this slice in an airtight container in the fridge for up to 5 days.
Freezing: You can also freeze it – wrap well and place in an airtight container before freezing for up to 2 months.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 284kcal | Carbohydrates: 18g | Protein: 2g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 63mg | Potassium: 76mg | Fiber: 1g | Sugar: 10g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg