12 full sheet graham crackers, crushed into crumbs
¼ tsp kosher salt
1 cup (170g) dark chocolate chips
8 ounces (227g) Seed + Mill Sea Salt & Dark Chocolate Halva, crumbled
1 cup (120g) roasted pistachios, roughly chopped
1 14-oz can (396g) sweetened condensed milk
1 tsp rosewater
1 tsp vanilla extract
1 ¾ cups (150g) sweetened shredded coconut
Heat oven to 350° F. Grease a 9" x 13" pan and line bottom with parchment paper.
Place butter in pan, then stick in oven for a few minutes until the butter melts.
Remove pan from oven. Tilt pan around as necessary to spread butter all over the bottom. Sprinkle graham cracker crumbs evenly over melted butter, then sprinkle on salt.
Scatter next ingredients evenly across the buttery graham base in this order: chocolate chips, crumbled halva, then chopped pistachios.
Pour a few teaspoons of sweetened condensed milk over pistachio layer. Then add rosewater and vanilla to remaining sweetened condensed milk, mixing thoroughly. Evenly pour the now-flavoured condensed milk over the pan.
Sprinkle top with shredded coconut.
Bake for 20 minutes or until edges are golden.
Transfer pan to wire rack and allow bars to cool completely. After bars are totally cool, if they need to set up a little more before cutting, place the pan in the fridge for a couple hours or overnight.