This post may contain affiliate links. Please read our disclosure policy.
I first saw the Dubai chocolate bar all over TikTok and had to try it for myself. I tracked one down at Trader Joe’s, took one bite, and immediately started figuring out how to make it at home. At $25 a bar, buying them regularly just was not happening. Making your own Dubai chocolate bar recipe? That is absolutely happening.
I will be honest, getting this Dubai chocolate bar right took a couple of tries. The kataifi is the step that trips people up. Toast it too fast on high heat and it burns before it gets truly crunchy. Once I slowed down and gave it the full 10 minutes over medium heat, everything clicked. The filling comes out super creamy with the most subtle pistachio flavor running through it, and that toasted kataifi adds this crunch-meets-gooey thing that is genuinely hard to describe until you try it. My homemade version is honestly better than the one I paid $25 for at Trader Joe’s, and I say that without hesitation.
If you love easy no-bake chocolate treats, my Chocolate Turtle Candy and Crockpot Candy are two more recipes you need to try.
Why This Recipe Works
A few things make this homemade version really come together. First, you do not need to temper the chocolate. A lot of recipes make a big deal of thermometers and the seed method, but this one keeps it simple with melting chocolate or good quality chips and it sets up beautifully every time.
Second, the kataifi gets toasted low and slow in butter until it is deeply golden. Rushing this step is the most common mistake people make, so give it the full 10 minutes.
Third, the tahini. It is just one tablespoon, but it balances out the sweetness of the pistachio butter and keeps the filling from being too rich. All three of those things working together are what make this recipe so good.
Key Ingredients
Here is what you need to make this pistachio chocolate bar at home.
- Colored or white melting candy. This is purely decorative. It creates the pretty swirled pattern on the outside of the bar. Use any color you like or skip it entirely since the bar tastes the same either way.
- Melting chocolate. Two cups total, divided. Use dark or milk chocolate based on your preference. The better the quality, the better the bar. Look for chocolate made with real cocoa butter rather than vegetable oils.
- Kataifi pastry. Shredded phyllo dough that toasts up golden and crunchy in butter. Look for it in the frozen section at Middle Eastern grocery stores, specialty food stores, or some larger Walmarts. It is also easy to find on Amazon if you cannot track it down locally. Can’t find it anywhere? Bake phyllo sheets according to the package, let them cool completely, and crumble them. The texture is not identical, but the flavor is close.
- Unsalted butter. Just a quarter cup to toast the kataifi. This is where the buttery, rich flavor in the filling comes from.
- Pistachio butter. The base of the filling. Find it at Middle Eastern grocery stores, Italian specialty shops, or on Amazon. Pistachio cream works too and gives a slightly sweeter result. Do NOT use pistachio paste since the unsweetened baking variety will make the filling taste bitter.
- Tahini paste. One tablespoon is all you need. It adds a subtle earthy note that keeps the filling balanced and prevents it from tasting overly sweet. Tahini is easier to find than you think. Check the peanut butter or international aisle at most major grocery stores, Trader Joe’s, Whole Foods, or any Middle Eastern market. It is also widely available on Amazon.
How to Make Dubai Chocolate Bars
Step 1: Decorate the mold. Melt your colored or white melting candy according to package instructions. Drizzle it into your clean, dry candy bar mold in a random pattern. This becomes the decorative top of the bar once it is flipped out. Place the mold in the refrigerator for about 15 minutes to harden. When you remove it, do not bend a silicone mold or you will crack the design.
Step 2: Coat the mold with chocolate. Melt 1 cup of melting chocolate. Spread it over the bottom and sides of the mold using a pastry brush, or just tilt the mold until it is fully coated. Flip the mold over to let the excess chocolate run out, then use a flat knife to clean up the edges. Refrigerate for at least 15 minutes to set.
Step 3: Toast the kataifi. Heat a nonstick skillet over medium heat. Add the kataifi and the melted butter, stirring to coat. Cook for about 10 minutes, stirring often, until the kataifi is deeply golden and crunchy. Keep the heat at medium because if it gets too high, the kataifi burns fast. Set it aside for a few minutes to cool completely before adding to the filling.
Step 4: Make the filling. In a medium bowl, stir together the pistachio butter and tahini paste until fully combined. Fold in the cooled toasted kataifi until the mixture is well coated and evenly mixed.
Step 5: Fill the mold. Spread the pistachio filling over the chocolate layer inside the mold. Leave a small gap around the outside edges so the chocolate can wrap around and seal the sides of the filling.
Step 6: Seal the bottom. Melt the remaining 1 cup of chocolate and pour it over the filling, making sure it covers everything evenly. Use your flat knife or scraper to remove the excess and leave the bottom perfectly flat.
Step 7: Set. Refrigerate the mold for about 30 minutes, or until the chocolate is completely firm.
Step 8: Unmold and enjoy. Carefully pop the chocolate bar out of the mold and serve.
How to Store Dubai Chocolate Bars
- On the counter: Store in a cool, dry spot away from direct sunlight. Do not leave them anywhere warm or the chocolate will soften.
- In the refrigerator: Wrap the bars in plastic wrap or foil, then keep them in an airtight container in the fridge for up to 3 months. This is the best storage method. Chocolate absorbs smells from other foods, so the extra wrap layer matters.
- In the freezer: This recipe does not freeze well. The chocolate can crack during thawing, so stick to refrigerator storage.
- Make ahead: Yes! These are great for making in advance and they hold up beautifully in the fridge, which also makes them a fantastic homemade gift.
More Homemade Candy Recipes
- Chocolate Turtle Candy
- 3 Musketeers Candy
- Rocky Road Candy
- Homemade Caramels
- Crockpot Candy
- Peanut Brittle
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.3 tablespoons colored or white melting candy
- 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.1 cups melting chocolate
- 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.1 cup kataifi pastry, ¼ cup unsalted butter
- In a medium bowl, combine the pistachio butter with the tahini. Once combined add the toasted kataifi and fold it in until well mixed.½ cup pistachio butter, 1 tablespoon tahini paste
- 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.1 cups melting chocolate
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.
I followed this recipe and it turned out great. I added some edible rose gold leaf and it looked amazing!
Yay! I am so glad you enjoyed it! Thank you so much for coming back and letting me know!