Dubai Chocolate Rice Krispies

Ingredients

• 3 tablespoons unsalted butter

• 2 cups frozen shredded phyllo dough (kataifi)

• 1 cup pistachio cream

• 1/2 cup pistachios, chopped

• 1-1/3 cups miniature marshmallows

• COCOA KRISPIES:

• 6 tablespoons unsalted butter

• 8 cups miniature marshmallows

• 1 package (12.6 ounces) Cocoa Krispies

• 1 cup miniature semisweet chocolate chips

• Pistachio cream and mini semisweet chocolate chips, for topping, optional

Directions

1. To make the filling, melt butter in a large saucepan over medium-low heat. Add kataifi; toast until golden brown, 6-8 minutes. Let cool.

2.   In a large bowl, stir together toasted kataifi, pistachio cream, chopped pistachios and marshmallows. Set aside.

3. To make the cereal mixture, melt butter in a Dutch oven over medium-low heat. Add marshmallows; stir until melted, 2-3 minutes. Remove from heat; stir in Cocoa Krispies. Allow to cool 5 minutes; stir in chocolate chips.

4.   Press half the cereal mixture in a greased 13x9-in. pan. Spread kataifi filling on top. Press remaining cereal mixture on top.

5.   Drizzle with pistachio cream and sprinkle with mini chocolate chips, if desired. Let set 30 minutes; cut into squares.

   
   

Nutrition Facts

1 bar: 596 calories, 28g fat (11g saturated fat), 23mg cholesterol, 315mg sodium, 85g carbohydrate (44g sugars, 4g fiber), 10g protein.

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