These Dubai Chocolate S’more Bars will be your next summer dessert obsession. Made with a buttery soft graham cracker base that’s layered with a crunchy kadayif and pistachio filling, coated with creamy milky chocolate chips and loads of mini marshmallows, then topped with more graham cracker dough to give it that iconic s’mores look. Every bite is a perfect balance between chewy, gooey, and crunchy in an elevated s’mores flavor.
Heat oven to 350°F. Spray an 8x8-inch baking pan with cooking spray and then line with parchment paper. Allow the parchment paper to hang off the sides for easy removal.
In a large skillet over medium-high heat, melt the butter. Add the kadayif pastry and cook, tossing continuously for 5 to 10 minutes or until golden brown and crisp. Transfer to a medium bowl; cool completely.
Pour the melted pistachio cream over the cooled kadayif, tossing until it is thoroughly coated (the texture will be sticky). Set aside.
In a small bowl, mix graham cracker crumbs, flour, baking powder, and salt until blended.
In the bowl of a stand mixer using a paddle attachment, beat the butter and light brown sugar together until fluffy and thoroughly mixed. Add the egg, egg yolk, and vanilla, mixing until thoroughly blended, scraping down the sides as needed. Add the graham cracker mixture, mixing on medium speed until the dough comes together.
Press 2/3 of the graham cracker dough into the bottom of the prepared baking pan using your hands or the back of a spoon to make sure the layer is even.
Spread the kadayif mixture on top of graham cracker dough using an offset spatula or spoon.
Top with the marshmallows and chocolate chips, sprinkling evenly over the kadayif layer.
Separate the remaining graham cracker dough into pieces and gently press in between your fingers to create flat pieces about 2 to 3 inches across. Place dough pieces on top of marshmallows and chocolate chips, leaving space between the pieces of dough.
Bake for 30 to 34 minutes or until top is golden brown and toothpick inserted in center comes out with a few crumbs attached. Cool completely on a cooling rack before cutting into 12 squares (4 rows by 3 rows).
