Dubai Cookie Bar

• total time: 3 hours 49 minutes

Ingredients

Cookie Base

2 ⅓ cups flour

1 teaspoon baking soda

Dash of salt

1 cup (2 sticks) butter, room temperature

¾ cup brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 cup chocolate chips

Pistachio Kunafa Topping

1 cup pistachio paste (or pistachio butter)

1 cup toasted kunafa dough

Chocolate Ganache

½ cup heavy whipping cream

1 cup chocolate chips (or chopped chocolate)

Directions

Step 1: Make the Cookie Base

Preheat oven to 350°F (175°C).

Line an 8x8-inch baking pan with parchment paper and lightly grease.

In a bowl, cream together butter, brown sugar, and granulated sugar until fluffy.

Mix in eggs and vanilla.

Add flour, baking soda, and salt. Mix until halfway combined, then fold in chocolate chips.

Spread batter evenly into prepared pan.

Bake for 25–30 minutes, until set but still soft in the center.

Cool completely for at least 1 hour (refrigeration helps firm them up).

Step 2: Prepare Pistachio Kunafa Topping

Spread kunafa dough on a baking tray and toast for about 15 minutes, until golden brown.

Let cool, then mix with pistachio paste until fully combined.

Spread evenly over the cooled cookie base.

Step 3: Make the Ganache

Heat heavy cream until hot but not boiling (about 2 minutes in the microwave or on the stove).

Pour over chocolate and let sit for 5 minutes.

Stir until smooth. If needed, microwave in 10–15 second bursts until silky.

Step 4: Assemble

Pour ganache over the pistachio-kunafa layer and smooth the top.

Optional: create decorative swirls or designs.

Refrigerate at least 2 hours to set.

Slice into squares and serve.