This homemade version of the viral Dubai Chocolate Bar is an easy-to-make recipe with 3 main ingredients and chocolate moulds. The result is a crunchy sweet and unique chocolate bar!
Prep Time: 35minutes mins
Cook Time: 2minutes mins
Freezing Time: 40minutes mins
Total Time: 1hour hr 17minutes mins
Servings: 20 servings
Ingredients
- ▢2 ounces white chocolate chips
- ▢12 ounces milk chocolate chips divided
- ▢¼ cup unsalted butter
- ▢8 ounces kataifi shredded dough finely chopped
- ▢2 (7-ounce) jars pistachio butter
- ▢¼ cup tahini
Instructions
- Place the white chocolate in a microwave-safe bowl. Microwave at 30 second intervals. Stir the chocolate in between each 30 seconds until all the chocolate is melted. Drizzle with a fork into 2 16-ounce chocolate molds and set aside in the freezer for 10 minutes.
- Place 10 ounces of the chocolate chips in another microwave-safe bowl. Microwave at 30 second intervals. Stir the chocolate in between each 30 seconds until the chocolate is mostly melted. Fold in the remaining 2 ounces of chocolate chips and stir to combine. Pour about half the chocolate over the white chocolate drizzle and use a pastry brush to make sure it evenly covers the bottom and sides. Allow it to set at room temperature for 5 minutes, then place in the freezer for 20 minutes.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the kataifi and cook, stirring constantly until browned and crispy, about 10 minutes. Turn off the heat and stir in the pistachio butter and tahini, allow to cool for 10 minutes in the pan while waiting on the chocolate molds to freeze.
- Divide the pistachio filling mixture equally into the chocolate molds. Spread them out evenly to the top of the mold.
- Pour the remaining half the melted chocolate over the pistachio filling and use a an off set spatula to evenly cover the pistachio mixture so it’s flat with the chocolate mold. Place in the freezer again for 20 minutes.
- Remove from molds, cut into pieces and enjoy immediately. Keep stored in the fridge for best texture.
Equipment
- Dubai Chocolate Bar Mold
Notes
Storage: For best results, I recommend storing any leftover chocolate in the fridge for up to 5 days. That way it stays crunchy with the best texture.
Freezing: Keep them an airtight container, and they’ll last for up to 3 months in the freezer. When you’re ready to eat, thaw them on the counter top, or even enjoy frozen!
Nutrition
| Nutrient | Amount (per 2 oz square) |
|---|---|
| Calories | 297 kcal |
| Carbohydrates | 29 g |
| Protein | 4 g |
| Fat | 18 g |
| Saturated Fat | 6 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 7 g |
| Trans Fat | 0.1 g |
| Cholesterol | 8 mg |
| Sodium | 87 mg |
| Potassium | 255 mg |
| Fiber | 1 g |
| Sugar | 20 g |
| Vitamin A | 175 IU |
| Vitamin C | 1 mg |
| Calcium | 52 mg |
| Iron | 1 mg |
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t skip the freezer time. I know this Dubai chocolate bar recipe calls for freezing the bar multiple times at different steps, but each stage is important for setting the chocolate properly.
- Use silicone chocolate molds. I find these make it easiest to unmold the chocolate bars after! They pop right out.
- Make sure your kataifi is crunchy. You’ll want to take your time toasting your kataifi so that it’s golden brown and gives the filling the right texture! It can clump, so you might want to break it up with your hands before adding it to the skillet.
- Add a little coconut oil to your chocolate. If you’re worried about the chocolate melting smoothly (I’ve had it seize up in the microwave before), you can add ½ teaspoon of coconut oil.