Halawa Bars

Ingredients

For pistachio cake:

• 225 butter
• 225g sugar
• 3g salt
• 3 whole eggs
• 40g yogurt
• 100g almond flour
• 100g pistachio flour
• 150g corn meal
• 4g baking powder

For chocolate feuilletine:

• 500g feulletine
• 500g dark chocolate
• 22g grape seed oil
• 4g salt

For halawa bars:

• 700g honey or sugar
• 700g honey or sugar
• 4g salt
• 340g tahini
• 55g pistachios

Instructions

1. 1
   Whip room temperature butter, sugar, and salt in a mixer with a paddle on high until very light and fluffy.
2. 2
   Whisk together eggs and yogurt. Add half at a time to butter mixture, stopping to scrape down in between additions.
3. 3
   Dry blend remaining ingredients, add to your batter and mix on low until just incorporated. Spread evenly into a half sheet try lined with parchment and sprayed with nonstick.
4. 4
   Bake pistachio cake at 325 F degrees for 10-15 minutes. Set aside and allow to cool.
5. 5
   Put feuilletine in a bowl with salt, set aside. Melt dark chocolate and grape seed oil in a double boiler and pour over feuilletine and salt mixture and coat flakes evenly. Spread mixture onto a half sheet tray lined with parchment and sprayed with nonstick.
6. 6
   Press cooled-down pistachio cake on top of the chocolate feuilletine mixture. Set aside.
7. 7
   Heat honey and salt to 250 F degrees, meanwhile whipping tahini on high. Once honey has reached temperature, slowly pour into whipping tahini and keep whipping on high until noticeably thicker and cooled down slightly.
8. 8
   Stir in pistachios. Spread over pistachio cake layer while halawa mixture is still warm.
9. 9
   Allow to stiffen and cool then cut into desired sized bars.
10. 10
    Optional: Dip bars into melted milk chocolate and sprinkle with sea salt and toasted sesame.