This is an easy recipe for the viral Dubai chocolate bar. A heavenly homemade chocolate bar, filled with kataifi crunch and pistachio cream.
If you love this Dubai chocolate bar recipe, you’ll also love these Dubai chocolate balls and these Dubai chocolate cookies.
Dessert Recipes
Dubai Chocolate Balls
Cookie Recipes
Dubai Chocolate Cookies
How to Make Dubai Chocolate Bars
- Make the Kataifi Crunch. Whisk flour, cornstarch, sugar, salt, water, and oil until smooth. Pipe thin lines onto a dry pan to form noodle-like strands. Once set, chop and toast in butter until golden and crispy. Let cool.
- Prepare the Pistachio Filling. Melt white chocolate with cream. Blend pistachios into a butter, then mix with tahini, salt, and the melted chocolate. Fold in the toasted kataifi.
- Assemble the Chocolate Bars. Melt milk chocolate and coat silicone molds. Chill to set, then add the pistachio-kataifi filling. Cover with more chocolate and refrigerate until firm. Unmold and enjoy!
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Storage and Freezing Instructions
To Store: Keep dubai chocolate bars in an airtight container in the fridge for up to 1 week.
To Freeze: Wrap each dubai chocolate bar in plastic wrap or foil, place in a sealed container or freezer bag, and freeze for up to 2 months. When ready to eat, let thaw in the fridge overnight. Unwrap after thawing to avoid moisture on the chocolate.
P.S. If you’re a chocolate lover and love simple, satisfying candy bars, you’ll also be obsessed with these chocolate peanut butter bars (they’re so good!): https://nurturedhomes.com/peanut-butter-bars
Dessert Recipes
Chocolate Peanut Butter Bars
Dubai Chocolate Bar
Ingredients
For the chocolate:
- 5 ½ oz white chocolate, finely chopped
- ¼ cup double cream
- 3 ½ oz 3 ½ oz unsalted shelled pistachios, finely ground
- 2 tbsp tahini
- pinch of salt
- 3 ½ oz kataifi pastry, chopped and separated
- 1 tbsp butter
- 10 oz milk chocolate, chopped
For the kataifi pastry:
- ¾ cup all-purpose flour
- ⅔ cup cornstarch
- 1 tsp sugar
- ½ tsp salt
- 1 tbsp vegetable oil
- 1 cup water
Instructions
- To make the kataifi pastry, in a bowl, whisk flour, cornstarch, sugar, and salt.
- Add oil and water, and whisk until smooth and lump-free.
- Transfer the batter to a squeeze bottle or piping bag with a very fine tip.
- Heat a dry non-stick pan over medium-low heat.
- Pipe thin, noodle-like lines in a circular motion directly onto the pan.
- Cook just until set (do not flip).
- Let cool, then chop the kataifi into short threads.
- In a pan, melt the butter and add the kataifi threads.
- Toast over medium heat, stirring constantly, until golden and crisp.
- Let cool completely before using.
- To make the pistachio filling, In a microwave-safe bowl, melt white chocolate with double cream in 20–30 second intervals, stirring until smooth.
- In a mini food processor, blend the pistachios into a smooth butter.
- Stir in tahini and a pinch of salt.
- Combine with the melted white chocolate mixture, then fold in the toasted kataifi.
- To make the chocolate shells, melt the milk chocolate in the microwave in 30-second bursts, stirring between each until fully melted.
- Spoon or brush chocolate into silicone bar molds, covering the bottom and sides.
- Chill in the fridge for 10–15 minutes until set.
- Spoon the pistachio-kataifi filling into the molds, leaving space at the top.
- Cover with more melted milk chocolate to seal the bars.
- Refrigerate until completely set, then gently unmold.
