For The Dubai Chocolate Millionaire Shortbread Bars

• First, make the shortbread crust. Position a rack in the center of the oven and preheat the oven to 350°F.

  Lightly spray an 8-inch square pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on each of the pan's sides. Spray the parchment paper, too.
• Make the shortbread dough. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, confectioners’ sugar, and salt. Beat on low until combined.

  Add the butter and beat on low until the dough clumps around the paddle and/or sides of the bowl, 2 to 3 minutes.
• Press the dough into the pan and prep for baking. Transfer the dough to the prepared pan and use a tart tamper or your hands to press it evenly over the bottom of the pan, all the way to the edges. 

  Place a sheet of parchment over the dough and fill it with pie weights.
• Bake the crust. Bake for 30 to 35 minutes, until the crust is golden brown.

  Remove the pie weights and parchment. Cool the crust completely in the pan on on a wire rack before filling with the kataifi filling and ganache.

  The crust can be made ahead 1 day before filling. Cover loosely with plastic wrap and store on the counter overnight.
• Next, make the crunchy pistachio kataifi filling. In a light-colored saucepan, melt the butter for the filling over medium heat. Add the kataifi, pistachios, and salt, using a turner or rubber spatula to coat the ingredients completely in the butter.

  Continue cooking over medium heat, continuously tossing the kataifi, until it turns a golden brown color.

  Remove from heat and immediately pour the kataifi into a medium bowl. Pour the pistachio cream over the kataifi and use a rubber spatula to coat it completely.
• Top the shortbread crust with the filling. Scoop the pistachio kataifi filling into the cooled shortbread crust and use an offset spatula to spread it evenly and smooth the top.
• Make the ganache. Place the chocolate for the ganache in a small, heatproof bowl.

  In a small, heavy-bottomed saucepan, cook the cream over medium-high heat to just under a boil, about 5 minutes.

  Immediately pour over the chocolate, then place a dinner plate over the bowl to create a makeshift lid. Let sit, undisturbed, for 5 minutes.

  After 5 minutes, remove the plate. Whisk slowly but steadily until the ganache is thick, smooth, and shiny.
• Top the kataifi filling with ganache.  Immediately pour the ganache over the pistachio kataifi filling.

  Use an offset spatula to spread it evenly and smooth the top.

  Let the bars sit, uncovered and undisturbed, for at least 1 hour to allow the ganache to set and cool.
• Serve and store. Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the bars out of the pan and onto a cutting board.

  Slice into 2-inch squares and serve.

  The shortbread bars can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.