Indulge in Decadence! Fudge Recipe: Layered Dubai Chocolate Fudge Bars

Directions

• Preparation (15 minutes)
• Prepare the pans by lining with parchment paper “slings”. Be sure to leave enough overhang for easy removal.
• Kataifi Filling (10 minutes)
• Using a skillet on medium heat, melt 3 Tbsp. of unsalted butter.
• Add 1 cup crumbled Kataifi and toast, stirring constantly for 5-7 minutes.
• When the Kataifi is golden brown and fragrant, remove from heat and set aside to cool completely.
• Dark Chocolate Fudge (Bottom Layer) (25 minutes)
• In a double boiler (or saucepan) over low heat, combine 2 cups of dark chocolate chips, 2/3 can of sweetened condensed milk, and 1/2 stick of unsalted butter. Stir until completely melted and smooth. The mixture should become slightly glossy when it’s ready.
• Remove from heat. Add 1/2 tsp. vanilla extract, 1/2 tsp butter vanilla emulsion, and 1/4 tsp of fine sea salt. Fold in the powdered sugar 1/4 cup at a time, until it disappears. Stir until it just starts to lose the glossiness. If there is an excess amount of melted butter, you can press with a paper towel to soak it up. This will vary depending on what kind of dark chocolate chips you use.
• Divide the mixture evenly among the mini loaf pans, creating an even layer.
• Chill pans in refrigerator for 20 minutes, or until the fudge is set. If top of chocolate still looks shiny, sprinkle a bit of kataifi on top to soak it up.
• Pistachio Whipped Fudge (Middle Layer) (25 minutes)
• In the second double boiler (or saucepan), combine 1 1/2 cups white chocolate chips, jar of marshmallow fluff, and 3/4 cup of pistachio cream. If using tahini, add 3 Tbsp. of tahini and 1/4 cup of additional white chocolate chips. Stir constantly over low heat until completely smooth and melted. Do not overheat, and do not stop stirring.
• Remove from heat. Transfer mixture into stand mixer with paddle attachment.
• If desired, add 1-3 drops of liquid green food coloring. Do not add too much food coloring, it will affect the texture and how it sets up.
• Beat on low to medium for 3-5 minutes until the mixture becomes fluffier. Be careful not to use too high of a speed as this will cause the fudge to granulate.
• Once fluffy, fold in the chopped pistachios. Do not over mix.
• Assemble the Layers (10 minutes)
• Remove pans from fridge and verify the bottom layer of the fudge is set.
• Add Kataifi: Sprinkle half of the cooled Kataifi evenly over the dark chocolate layer in each mini loaf. Be sure not to leave much that isn’t sticking to the layer below. This will cause the layers to separate and not seal together. If you’d like, you can drizzle some honey into the kataifi before pouring the next layer to ensure it stays in place.
• Add Pistachio Fudge: Using a spoon (or a piping bag if you prefer), quickly spread the whipped pistachio mixture over the Kataifi. Create a thick, even layer.
• Add Kataifi: Sprinkle the remaining Kataifi evenly over the pistachio mixture. Please use the same precautions as the first layer.
• Return pans to fridge to chill another 15-20 minutes.
• Dark Chocolate Fudge (Top Layer) (20 minutes)
• In a clean double boiler (or saucepan), over low heat, combine 1 cup of dark chocolate chips, the remaining third of the can of sweetened condensed milk, and 1/3 stick of unsalted butter. Stir constantly until mixture is completely melted and smooth. Mixture should be slightly glossy.
• Remove from heat. Stir in 1/4 teaspoon vanilla extract, 1/4 teaspoon butter vanilla emulsion, and 1/8 teaspoon of fine sea salt. Stir until it just starts to lose its glossiness.
• Remove pans from fridge and check that the fudge is set by pressing lightly on the top. It should be firm, not hard.
• Divide the mixture evenly and spread with a spoon (or piping bag) over the Kataifi layer. Keep the top as smooth and even as you can get it.
• Return pans to fridge to chill for at least 2 hours, or until completely firm.
• Dark Chocolate Coating (45 minutes)
• When the fudge is completely cooled, prepare the dark chocolate coating. Do not remove fudge from fridge until you are ready to begin coating. They should be easy to remove from the pans using the parchment paper slings. Prepare a baking sheet, lined with parchment paper, and a cooling rack on the baking sheet. The paper is to catch the dripping chocolate. The cooling rack is optional, however the coating may pool around your bar as it sets.
• If you would like full mini loaf size bars, you can skip this step. Otherwise, as you take each mini loaf from the pan, cut it once length-wise in the middle, and then cut each of the 2 long bars in half. You should get 4 equal bars from each mini loaf. If this takes much time, they can be placed back in the fridge to chill for 15 minutes before coating.
• In a clean double boiler over low heat, melt 1 cup of dark chocolate and 1-2 Tbsp. of vegetable shortening until smooth. Continue to add shortening 1 Tbsp. at a time until you have the consistency you are comfortable with. Thinner coating in liquid form will equal thinner coating on the bar.
• Transfer mixture into a deep, narrow container that is microwave safe. If the chocolate coating starts to cool and get thick, it can be microwaved in 20 second increments to reheat it. Alternatively, if the double boiler or saucepan is the right shape for your fudge bars to fit down into and be covered completely, this step can be skipped.
• Dip the bars: Dip each fudge bar into the melted chocolate coating. Ensure that it is completely covered. Use a fork to lift it out, tapping lightly on the edges to remove excess chocolate.
• Set the coating: Place the dipped bars onto the prepared baking sheet.
• Garnish (15 minutes)
• While the coating is soft is the time for garnish. The following steps are optional.
• Prepare the drizzle: In a microwave safe bowl combine 1/2 cup of white chocolate chips and 1 Tbsp. of pistachio cream. Green food coloring may be added if desired. If desired, 1/2-1 tsp. of tahini can be added for depth. Microwave in 15-30 second increments until melted and smooth. Use a spatula to transfer into a piping bag. Alternatively, the drizzle can be placed into a plastic baggie (Ziploc) and a corner can be snipped just a tiny bit to drizzle.
• Sprinkle crushed pistachios over the chocolate coating of the fudge bars, to taste.
• Sprinkle flaky sea salt over the pistachios, to taste.
• Drizzle the melted mixture over the top of everything lightly.
• For a smooth finish, let them set at room temperature for about 30 minutes, then transfer to fridge to fully harden. This will help avoid cracking.