Begin by creaming together ½ cup of unsalted butter and ½ cup of granulated sugar in a mixing bowl until light and fluffy. Mix in 1 tsp of vanilla extract, 1½ cups of all-purpose flour, and a pinch of sea salt until just combined. Spread dough in lined 8x8 baking pan and bake at 350°F for 15-20 minutes until golden brown.

In a medium saucepan over medium-high heat, melt 1 cup of granulated sugar until amber, about 6-8 minutes. Whisk in 4 tbsp of unsalted butter, ¼ tsp of sea salt, and 1 tsp of raspberry extract until smooth. Gradually add in ½ cup of cold heavy cream while stirring. Stir in 2 tbsp of freeze-dried raspberry powder and boil for 1 minute until thickened.

Melt 3 tbsp of unsalted butter in a skillet over medium heat and add 2 cups of kadaif until golden brown, about 5-7 minutes. Mix in ½ cup of pistachio cream until combined, then spread over raspberry caramel.

Carefully cut the combined layers into 24 pieces. Melt 8 oz of semi-sweet chocolate with 1 tbsp of coconut oil until smooth. Dip each bar ensuring an even coating.

Refrigerate chocolate-coated bars for 20-30 minutes until set. Serve chilled or at room temperature.