Dubai Chocolate Bar

5 from 4 votes

This Dubai chocolate bar combines creamy pistachio filling with crispy kataifi inside a rich chocolate shell. An easy homemade version of the viral treat, perfect for gifting or enjoying as a unique dessert.

Prep Time20

Cook Time10

Cooling donuts1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: Servings

Author: Mariam Ezzeddine

Equipment

2 1 inch deep large candy bar mold

Ingredients

1½ cup milk chocolate melted
2 tbsps tahini
1½ cup pistachio cream see post for homemade version
2 cups shredded Kataifi dough chopped
¼ stick butter unsalted
1 tsp coconut oil
¼ cup white chocolate separated in mini bowls to make color
food coloring

Instructions

Chop the Kataifi dough into smaller pieces.
In a pan over medium heat, melt some butter and toast the Kataifi dough until golden brown. Once golden add in the tahini and pistachio cream.
Mix until well combined and turn off the heat.
Melt the white chocolate with 1 teaspoon of coconut oil and separate into mini bowl (however many colors you want to make). Drizzle the colored or white chocolate into the mold.
Melt using a double boiler or microwave in 30-second intervals, stirring in between. Pour some of the melted chocolate into the mold and completely cover the bottom and sides. Use a brush if needed.
Next, add in the pistachio Knafeh filling and smooth it down to make sure the filling gets to all the corners.
Top with more melted chocolate and spread to cover the pistachio knafeh filling completely. Let it set in the fridge for about 15 minutes, just until the chocolate hardens.
Once set, remove from the mold and slice into bars or break into pieces.

Video

Notes

- Use Belgian chocolate if possible.

- Use more pistachio cream than kataifi so that the filling stays creamy and not dry.

- Use my homemade pistachio butter recipe if possible.

- If you are storing for later time, remove from the fridge about15 minutes before the filling to be more creamy.

- Use a silicone mold for easy removal.

Nutrition