The Dubai Chocolate Bar is a decadent combination of nutty pistachio paste and crispy, shredded phyllo dough surrounded by velvety rich chocolate. Based on the viral pistachio chocolate bar recipe, this dessert delivers the sweet, sophisticated flavors of the Middle East in an easy-to-recreate way without breaking the bank!
Pistachio Chocolate Bar Recipe
This viral Dubai Chocolate Bar recipe is trending all over social media for a reason: it brings together the unique textured crunch of buttery shredded kataifi sheets with a gooey pistachio filling and encases the mixture in a sweet chocolate shell. One bite, and you’ll totally understand why this treat has taken social media by storm.
So…. is this homemade pistachio chocolate bar worth the hype? Absolutely! With the best balance of sweet, nutty, and crunchy flavors, it’s an indulgent treat that rivals any store-bought version.
Our easy Dubai chocolate bar recipe offers a truly remarkable combination of sweetness and sophistication; it’s perfect for an elevated dessert experience whether you’re celebrating a special occasion or simply indulging in a moment of luxury.
What is a Dubai Chocolate Bar
The original candy bar was cleverly named “Can’t Get Knafeh of It” by the Dubai-based Fix Dessert Chocolatier. This treat combines crispy kataifi, rich pistachio, and creamy tahini paste, all enveloped in smooth milk chocolate. (Fun fact: Fix stands for “freakin’ incredible ‘xperience.”)
Originating from the vibrant dessert culture of Dubai, this treat has gained popularity for its unique blend of tastes and textures, offering a modern twist on traditional Middle Eastern sweets. Made popular by TikTok influencer Maria Vehera, who featured the chocolate bar on her feed, its indulgent appeal has made it a favorite among dessert lovers worldwide.
Ingredients You’ll Need for a Dubai Chocolate Bar Recipe
- Colored or white melting candy: This is purely decorative, so feel free to use any color you like or completely omit the drizzle on top.
- Melting chocolate: You can use dark chocolate or milk chocolate melts to suit your own tastes.
- Kataifi pastry: Kataifi pastry is fine strings of filo pastry (also known as phyllo dough). It can be found at specialty food stores and even some larger retailers, like Walmart or here on Amazon. It resembles vermicelli noodles or shredded wheat when toasted. If you can’t find this, you can bake and crumble phyllo dough. You won’t get the same exact texture, but it will be close.
- Unsalted butter
- Pistachio butter: You can substitute the pistachio nut butter with pistachio cream if you prefer a sweeter taste.
- Tahini paste
See the recipe card for full information on ingredients and quantities.
Step-by-Step Guide: How to Make a Dubai Chocolate Bar
- Decorate The Dessert: Melt the colored or white chocolate in a double boiler or microwave-safe bowl. Drizzle it into the candy bar mold to make a pretty marbled pattern. Place the chocolate mold in the fridge for 15 minutes to harden.
- Spread And Set: Melt the dark or milk chocolate and then spread it into the bottom and up the sides of the chocolate bar mold. Place the mold back in the refrigerator to set for at least 15 minutes.
- Toast The Kataifi. Coat the kataifi in melted butter and heat it in a fry pan over medium heat until golden brown and toasted. Set it aside to cool.
- Form The Filling. Combine the pistachio paste and tahini in a mixing bowl. Stir in the toasted kataifi until well-mixed.
- Spread And Seal The Shell: Spoon and spread the filling over the layer of chocolate inside the mold and pour the remaining melted chocolate on top. Remove any excess chocolate so the bottom of the bar is flat.
- Set And Serve: Refrigerate the candy bar until set. Pop the chocolate out of the mold and enjoy!
Serving Suggestions
A Dubai chocolate bar pairs perfectly with a cup of coffee or hot cocoa and makes a great on the go snack or homemade edible gift. Serve some squares on a dessert board or chop the chocolate for a pistachio pie topping.
Do you have extra pistachio paste and don’t know what to do with leftovers? There are endless ways you can add it to your favorite foods! Add a swirl of pistachio paste to sugar or shortbread cookie dough, use it as a filling between cake layers spread it on toast, or add it as a topping for cheesecakes, cupcakes, or parfaits.
Tips & Variations
- Be Careful Not To Bend: When removing the mold from the refrigerator, make sure not to bend the mold if it’s silicone, or you’ll pop the design out or crumble it.
- Customize Your Candy: The candy bar mold I used is 1 inch deep and 9×5 inches. You can use any shape or size as long as it’s deep enough for the filling.
- Cut The Contents: This recipe makes a rather large candy bar, so feel free to use a smaller mold and half the recipe. You can also use a smaller mold and make 2 chocolate bars instead of a large one.
Tips for Storing Your Dubai Chocolate Bar
Make Ahead: You can prepare your chocolate bar in advance and store it in the refrigerator for up to 3 months. Keep your premade Dubai chocolate bars in an airtight container and away from any strong-smelling foods, as chocolate can absorb smells from other foods. For extra protection, you can wrap your chocolate bars in plastic wrap or foil before putting them into an airtight container or resealable plastic bag.
On The Counter: Leftover Dubai chocolate can be stored on the counter at room temperature. Make sure it is in a cool, dry place away from direct sunlight so it doesn’t melt.
In The Refrigerator: Dubai chocolate can be stored it in an airtight container in the refrigerator for up to 3 months.
In The Freezer: This recipe does not freeze well. During the defrosting process, the chocolate could crack.
More Homemade Candy Recipes
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Dubai Chocolate Bar
Ingredients
- 3 tablespoons colored or white melting candy
- 2 cups melting chocolate divided
- 1 cup kataifi pastry (shredded phyllo dough) chopped into tiny pieces
- ¼ cup unsalted butter melted
- ½ cup pistachio butter
- 1 tablespoon tahini paste
Instructions
- Melt your colored or white melting candy according to package instructions and drizzle it into your clean dry candy bar mold. Drizzle it in a random pattern or make a design it's up to you, this will be the top of your candy bar. Place the mold in your refrigerator for about 15 minutes to harden. When removing the mold from the refrigerator make sure not to bend the mold if it's silicone, you’ll pop the design out or crumble it.
- Melt 1 cup of melting chocolate according to package instructions and spread it over the bottom and sides of your chocolate bar mold. You can use a pastry brush or just tilt the mold so the chocolate covers all sides. Turn the mold over so the excess chocolate can run out. Use a flat knife or scraper to get the extra chocolate off the sides of the mold. Place the mold back in the refrigerator to set for at least 15 minutes.
- While the chocolate sets, toast your kataifi. In a non-stick skillet, coat your kataifi in the butter and heat over medium heat until toasted, do not overheat or it will burn. Set it aside for a few minutes to cool.
- In a medium bowl, combine the pistachio butter with the tahini. Once combined add the toasted kataifi and fold it in until well mixed.
- Spread this mixture over the chocolate in your mold leaving a tiny space around the outside so chocolate can wrap around the filling on the sides.
- Heat the remaining cup of chocolate and spread it over the filling making sure to fill the entire mold. Use a flat knife or scraping tool to remove any excess chocolate and make the bottom of your chocolate bar flat.
Jenn’s Notes
- Make Ahead: You can prepare your chocolate bar in advance and store it in the refrigerator for up to 3 months. Make sure to keep your premade Dubai chocolate bars in an airtight container and away from any strong-smelling foods as chocolate can absorb smells from other foods. For extra protection you can wrap your chocolate bars in plastic wrap or foil before putting them into an airtight container or resealable plastic bag.
- On The Counter: Leftover Dubai chocolate can be stored on the counter at room temperature. Make sure it is in a cool dry place away from direct sunlight so it doesn’t melt.
- In The Refrigerator: Dubai chocolate can be stored it in an airtight container in the refrigerator for up to 3 months.
- In The Freezer: This recipe does not freeze well. During the defrosting process, the chocolate could crack.
- When removing the mold from the refrigerator make sure not to bend the mold if it’s silicone or you’ll pop the design out or crumble it.
- The candy bar mold I used is 1 inch deep and 9×5 inches. You can use any shape or size as long as it’s deep enough for the filling.
- This recipe makes a rather large candy bar, so feel free to use a smaller mold and half the recipe. You can also use a smaller mold and make 2 chocolate bars instead of a large one.
