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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
As a child, I loved double decker brownies and recently they have been making a comeback. It was basically a boxed brownie mix, topped with marshmallow fluff and a rice krispy topping. That original recipe was created by Mrs. Helene Mintz A”H, who was a wonderful teacher and person. I decided to take the same idea and modernize it with current flavors. This will be a big hit to nosh on Sukkos or any occasion!
1 brownie mix, baked in a 9×13-inch pan according to package directions
1 bag (9 ounces) parve chocolate chips, such as Glicks
1 bag (9 ounces) parve white chocolate chips
2 tablespoons Smart Balance, divided
1 cup pistachios
1/2 cup Gefen Canola Oil
1/4 cup Gefen Vanilla Sugar
2 and 1/2 cups toasted kataifi
Melt chocolate chips with one tablespoon vegan butter. Set aside.
Melt white chocolate with one tablespoon vegan butter. Set aside.
Blend pistachios, oil, and vanilla sugar until it forms a smooth paste. Mix in half the melted white chocolate.
Spread half the pistachio mixture over the cooled brownies, reserving half the remaining pistachio paste.
Mix toasted kataifi with the melted chocolate, remaining white chocolate, and reserved pistachio mixture. Spread over the pistachio layer.
Refrigerate until set and cut into bars.
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These brownies are sophisticated, elevated and delicious…perfect for Yom Tov!
Dynamite!! Tastes like a crunch bar