Step 1

Preheat the oven to 350F. Grease an 8x8” baking pan with butter, then line with parchment paper. Set aside.

Step 2

Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes), stirring frequently. Remove from the heat and immediately pour into a large bowl. Allow it to cool slightly.

Step 3

In a medium bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.

Step 4

Once the brown butter has cooled, add both sugars and whisk to combine. Then, add the egg and whisk well until combined and lighter in color.

Step 5

Lastly add in the heavy cream and vanilla. Whisk until well combined.

Step 6

Add the dry ingredients to the wet, and gently fold until fully incorporated.

Step 7

Fold in the chocolate chips until evenly dispersed.

Step 8

Scoop the dough into the prepared baking pan and spread out the top.

Step 9

Bake at 350F for 22-27 minutes, until lightly golden. Then, remove from the oven and cool while you prepare the pistachio filling and ganache.

Step 10

In a large pan over medium heat, melt the 2 tbsp of butter and add the shredded kataifi. Toast the kataifi until golden and crispy, stirring frequently. Transfer to a bowl and let it cool. Once cooled, add the pistachio cream and mix until well combined. Set aside.

Step 11

Place the chocolate chips into a large bowl. Heat the heavy cream in a small saucepan until it just begins to boil. Then, pour the hot heavy cream over the chocolate chips. Let the mixture sit for 5 minutes, then stir until smooth.

Step 12

Press the pistachio filling over the top of the cookie layer, making sure it’s evenly distributed. Then, pour the chocolate ganache over the pistachio layer, spreading it evenly. Sprinkle the top with the chopped pistachios.

Step 13

Place the cookie bars in the fridge to set for at least 1 hour before cutting into 16 bars and serving.

Step 14

Enjoy!