Dubai Chocolate has a hold on me so I needed to use it for a Christmas recipe too!

I start by browning my butter in a large pot for extra umami flavor.

I used homemade pistachio cream from a bunch of free pistachios my husband brought me home from work. If you aren’t into that, you can certainly buy some, I love this pistachio cream from Amazon. Also, don’t add milk products to your pistachio cream if you make it homemade. I just did pistachios, oil, powdered sugar and melted white chocolate from Aldi. So yum!

You can use Rice Krispies or good old fashioned generic crispy rice cereal. Either way, making Dubai chocolate this way, you don’t need to find Kataifi because you’re getting the crunchy texture from the cereal.

Make sure to use parchment paper and Pamela in your 13×9 before adding your crispy rice cereal treat mixture.

I recommend a thermometer to make the chocolate ganache. It’s not imperative but it certainly helps with being successful every time.

I recently got these silicone cups and they come in clutch for chocolate work. They keep even heating and they have little spouts on them. I’m obsessed!

I like to cover my ganache with a paper plate while it’s melting for the 5 mins before stirring. I feel like it helps keep the heat in but also absorbs any moisture from the steam being trapped so it doesn’t ruin the ganache.

You don’t have to do a layer of pistachio cream between the Rice Krispies treats and ganache but I had extra and it does elevate the pistachio flavor.

You also don’t have to pipe a design but if you do, I recommend using oil based food coloring with white chocolate instead of the candy melts that have color to them because they just don’t taste as good and they don’t melt as well. Plus this way you can get the hue you desire.

Be sure to watch my video tutorial for more Christmas vibes and details too.

Ingredients:

• 1 stick (1/2 cup) unsalted butter
• 10oz mini marshmallows
• 1 cup pistachio cream
• 6 cups Rice Krispies/crispy rice cereal
• 275g (total) of milk & dark chocolate chips
• 150g (by weight) heavy cream

Optional: green gel food coloring for the rice krispy part, white chocolate design with oil based food coloring, chopped pistachios for border

Directions:

1. In a large pot, brown stick of butter, then add the marshmallows and begin melting
2. Add 1/3 cup of the pistachio cream (and optional green gel food coloring), mix until combined
3. Add rice crispy cereal and stir, then pour into a greased 13×9. Spray Pamela on your hands, rub them together and then smoosh down the crispy rice cereal mixture until evenly flat. Try not to push it too compact because that texture won’t turn out as well.
4. Spread the rest (2/3cup) of the pistachio cream
5. Heat up heavy cream in the microwave until it reaches between 176°-185°F and then pour over chocolate and let sit for about 5 minutes, the stir until smooth
6. Pour ganache over Rice Krispies and spread evenly
7. Here’s where you can leave it or add decorations like I did for Christmas. I melted a little white chocolate and added green oil based food coloring to most of it and a little yellow for a little star on top of the Christmas tree. I add crushed pistachios around the edges of the Rice Krispies treats and then let everything set before cutting.
8. I find that if you put them in the fridge first, you get a cleaner cut. I also wiped off the knife between each slice to keep it pretty.
9. Enjoy!

She’s beauty and she’s grace!

1000000/10 would make again and again!

Tag me on social media when you try these!

Ok love you bye

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