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

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.

Questions

Can I make Dubai Chocolate Bars dairy-free?

Yes. The dairy in this entry is 18 oz milk chocolate (melting wafers or bar), chopped, 1/4 cup unsalted butter, melted, 1 cup pistachio cream spread. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Dubai Chocolate Bars gluten-free?

Not cleanly. 4 oz kataifi pastry (or shredded phyllo), chopped has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free dessert collection instead.

How long does Dubai Chocolate Bars keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Dubai Chocolate Bars?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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