Dubai Chocolate Bars

Name: Dubai Chocolate Bars
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 18 oz milk chocolate (melting wafers or bar), chopped; 4 oz kataifi pastry (or shredded phyllo), chopped; 1/4 cup unsalted butter, melted; 1 cup pistachio cream spread; 2 tbsp tahini; 1/4 cup shelled pistachios, chopped; 1/4 tsp sea salt

The viral thick milk chocolate bar filled with toasted kataifi, pistachio cream, and a touch of tahini. Plan ahead: bars need 1 hour in the fridge to set.

35 minMediumServes 8640 cal/serving

Middle EasternDessertStovetopVegetarianLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

18 oz milk chocolate (melting wafers or bar), chopped
4 oz kataifi pastry (or shredded phyllo), chopped
1/4 cup unsalted butter, melted
1 cup pistachio cream spread
2 tbsp tahini
1/4 cup shelled pistachios, chopped
1/4 tsp sea salt

Instructions

1

Line a loaf pan or silicone mold with parchment paper.
2

Melt two thirds of the 18 oz chopped milk chocolate (melting wafers or bar) gently in a double boiler or in short microwave bursts, stirring until smooth.
3

Pour the melted milk chocolate into the mold, tilting to coat the bottom and sides in a thin, even layer. Chill in the freezer for 10 minutes until set.
4

Meanwhile, roughly chop the 4 oz kataifi pastry (or shredded phyllo) into short pieces. Toast in a dry skillet over medium heat, stirring often, until golden and crisp, about 5 to 7 minutes.
5

Remove from heat and stir in the 1/4 cup melted unsalted butter until every strand is coated. Let cool slightly.
6

In a bowl, mix the toasted kataifi, 1 cup pistachio cream spread, 2 tbsp tahini, and 1/4 tsp sea salt until evenly combined.
7

Spread the pistachio and kataifi filling evenly over the set chocolate shell, leaving a small border at the edges.
8

Melt the remaining milk chocolate and pour it over the filling, spreading to seal the edges completely.
9

Scatter the 1/4 cup chopped shelled pistachios over the top and tap the mold on the counter to release air bubbles.
10

Refrigerate for at least 1 hour, or until fully set, before slicing into bars.

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Questions

How do I know when Dubai Chocolate Bars is done?

Go by the cues in the method rather than the clock. Step 5: cook until every strand is coated. Step 10: cook until fully set, before slicing into bars.

Do I need any special equipment for Dubai Chocolate Bars?

Beyond a knife and a board, the method uses a loaf pan (step 1) and parchment paper (step 1).

What can I use instead of tahini in Dubai Chocolate Bars?

The entry for Dubai Chocolate Bars calls for 2 tbsp tahini. In its place: Unsweetened sunflower seed butter or cashew butter is the closest. Smooth natural peanut butter works where its flavor will not fight the dish.

Is Dubai Chocolate Bars vegan?

No, though it is vegetarian. What keeps it from vegan is 18 oz milk chocolate (melting wafers or bar), chopped, 1/4 cup unsalted butter, melted and 1 cup pistachio cream spread. For fully plant-based entries, see the vegan dessert collection.

Does Dubai Chocolate Bars contain tree nuts?

Yes: 1 cup pistachio cream spread and 1/4 cup shelled pistachios, chopped. The full allergen list for this entry is dairy, tree nuts and sesame. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Dubai Chocolate Bars?

Keep Dubai Chocolate Bars covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

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