Wicked-Inspired Chocolate Pistachio Orbs
These pistachio-tahini crunch bars are inspired by the viral Dubai chocolate bar from Fix Dessert Chocolatier—and the upcoming 'Wicked' movie. What's not to love?
Ingredients
- 2 tbsp green candy melts
- 2 tbsp pink candy melts
- 2 cups semisweet chocolate chips
- 1 tbsp canola oil
- 1 cup shredded mini wheat
- 2 tsp tahini
- 3/4 cup pistachio butter
Instructions
- Place the green and pink candy melts in their own small, microwave-safe bowls. Microwave each in 25-second intervals, stirring in between, until fully melted.
- Use a spoon to drizzle the pink and green candy melts inside the cups of a spherical mold. Set aside.
- In a medium-sized, microwave-safe bowl, place chocolate chips and canola/vegetable oil. MIcrowave in 25-second intervals, stirring in between, until fully melted. It should be about as runny as pancake batter. If it seems really thick, add a teaspoon of canola oil and warm for 25 seconds more, mixing afterward, to help thin it out.
- Brush the melted chocolate inside the molds of the sphere, over the candy melt drizzle. Once you have an even layer, set it aside in the fridge to harden. (This should take at least 15 minutes.) Set aside remaining chocolate for now.
- Make the filling: Pour the shredded mini wheat into a gallon-sized resealable bag. Get out any excess air and seal shut, then use a rolling pin or wooden spoon to smash the mini wheats to tiny bits. (You could also use a high-powered blender or food processor.) Pour it into a large mixing bowl. Add tahini and pistachio butter, stirring to combine.
- Place the pistachio mixture in each spherical mold, filling it about 3/4 of the way up.
- Melt remaining chocolate in the microwave. Use it to cover the filling in an even layer in each mold. Place the mold in the fridge for at least 20 minutes to set before popping them out and serving.