Dubai Style Chocolate Bar Recipe with Pistachio-Kataifi Crunch
Rated 5.0 stars by 1 users
Category
Nuts
Servings
8
Prep Time
15 minutes
Cook Time
60 minutes
Calories
280
These Dubai-style chocolate bars are a delicious treat inspired by Middle Eastern flavors.
They combine a crunchy pistachio and kataifi filling with smooth Whitakers milk chocolate.
Using easy-to-find UK ingredients and clear steps, this recipe helps you create 8 tasty bars in about 80 minutes.
Great for sharing with friends, family, or enjoying on your own, these bars are perfect for any occasion.
Dive into this delicious mix of nutty, crispy, and chocolatey goodness.
Ingredients
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300g Whitakers milk chocolate, finely chopped
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50g white chocolate, finely chopped (optional, for drizzle)
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½ tsp coconut oil (optional, to aid melting)
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80g kataifi (shredded phyllo dough), roughly broken
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40g unsalted butter
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100g pistachio butter (crunchy or creamy)
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25g tahini (sesame paste)
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Pinch of sea salt
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**Please note: bar moulds are needed to create this recipe.
Base & Coating:
Filling:
Directions
Prepare moulds:
Use silicone bar moulds or a lined 20cm × 10cm tray.
Ensure they are clean and dry.
Drizzle (optional):
Melt white chocolate with ¼ tsp coconut oil in a microwave-safe bowl (20‑second bursts, stirring between) or over a double boiler.
Drizzle into the bottom of each mould and freeze for 10 minutes to set.
First chocolate layer:
Melt 150g milk chocolate with ¼ tsp coconut oil until smooth.
Spoon or brush a thin layer over the white chocolate drizzle, covering the base.
Return to freezer for 10 minutes.
Toast kataifi:
Melt butter in a dry frying pan over medium heat.
Add kataifi, breaking up any clumps with your fingers, and toast for 3–4 minutes, stirring constantly, until golden and crisp.
Transfer to a bowl to cool slightly.
Make the filling:
Off the heat, stir pistachio butter, tahini and salt into the warm kataifi until fully coated.
Assemble the bars:
Divide the pistachio-kataifi mixture evenly among the moulds, pressing gently to level.
Re-melt the remaining 150g milk chocolate (with coconut oil if using) and pour over the filling, ensuring all gaps are filled.
Smooth the tops with an offset knife.
Freeze for at least 30 minutes, until fully set.
Un-mould & finish:
Carefully pop bars out of silicone moulds or lift from tray using parchment paper.
If desired, reheat any stray chocolate and drizzle over the finished bars for decoration.
Refrigerate briefly to set drizzles.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields about 8 delicious servings
Calories per serving: 280 calories.
Remember: Please tag #whitakerschocolates with photos of your Dubai-style bars.
Serving Suggestions:
As a Dessert: Serve the bars chilled on a platter for a sweet finish to a Middle Eastern-inspired meal, like grilled kebabs or a mezze spread. Cut into smaller pieces for bite-sized treats.
With Coffee or Tea: Pair with a strong Arabic coffee, cardamom tea, or a classic British cuppa to complement the nutty, chocolatey flavors.
Gift Idea: Wrap individual bars in parchment paper and tie with a ribbon for a homemade gift at gatherings or special occasions.
Dessert Board: Add to a dessert board with dates, baklava, or fresh fruit like pomegranate seeds for a vibrant, shareable display.
With Ice Cream: Crumble a bar over vanilla or pistachio ice cream for a crunchy topping that adds texture and flavor.
Party Treat: Serve at parties or celebrations as a unique alternative to standard chocolates, perfect for guests to grab and enjoy.
Tip: Keep bars chilled until serving to maintain their crisp texture, and let them sit at room temperature for 5 minutes for the best flavor.
Storage Tips for Your Homemade Dubai Style Chocolate Bars
To keep your homemade Dubai Style Chocolate Bars fresh, store them in an airtight container in the refrigerator, where they will stay delicious for up to 7 days.
For the best crunchy texture, enjoy them within 3 days, as the kataifi may soften over time.
Always keep the bars chilled to prevent the chocolate from melting and to maintain the filling’s crispness.
If you need to store them longer, tightly wrap each bar in plastic wrap, place them in a freezer-safe container, and freeze for up to a month, thawing in the fridge overnight before serving.
When storing, place parchment paper between layers to avoid sticking or damaging the chocolate coating, and ensure the container is free of moisture to protect the chocolate’s finish and the kataifi’s crisp texture.
