Dubai Style Chocolate Cups

Instructions

1. Melt 2 T butter in a Dutch Oven or a 10” skillet over medium heat. Add shredded wheat. Cook 8-10 minutes, stirring occasionally to toast the cereal. Remove from heat.
2. In a microwave-safe container, add 1/2 c milk, remaining butter, and white chocolate baking bar pieces. Microwave at 50% power for 30 seconds. Stir, then microwave again at 50% power for 30 seconds. Stir, and microwave one last time if needed at 50% power for 30 seconds until completely smooth and melted.
3. In a food processor, add pistachios, remaining milk, and powdered sugar. Process 4-5 minutes until smooth, stopping a few times to scrape down the sides. Add melted white chocolate mixture and a pinch of salt. Process for an additional 2-3 minutes, until smooth and creamy.
4. Stir pistachio cream into the Dutch Oven of toasted cereal. Set aside.
5. Melt milk chocolate wafers in a glass bowl over a small saucepan of simmering water. Stir constantly until completely smooth and melted.
6. Use parchment liners in the cups of a muffin pan. Coat the bottoms with melted milk chocolate to form a thin layer. Use an offset spatula to line the sides of the parchment cups, halfway up. Freeze for 10 minutes.
7. Add ~1 1/2 T of pistachio filling and level out (we love using this set of cookie scoops). Refrigerate for 10 minutes.
8. Add more melted chocolate to cover the filling.
9. Use a similar method to the above to melt the white chocolate wafers. Add food coloring and stir to achieve a light green. Use a fork to drizzle over the cups.
10. Top with roasted/salted pistachio crumbles. Freeze for 30 minutes. Serve or refrigerate in airtight container for up to 3 weeks.