If you love pistachio-filled chocolate bars, this Dubai Chocolate Bar recipe is for you! This homemade version combines crispy kataifi pastry, creamy pistachio, and a rich chocolate shell. It’s perfect for special occasions, edible gifts, or just satisfying your sweet tooth with a fancy (but easy!) homemade dessert. Follow this simple step-by-step guide to make it at home—no fancy equipment required!
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The Viral Dubai Chocolate Bar Everyone’s Talking About!
This Dubai chocolate bar has taken TikTok by storm, and it’s easy to see why! With its creamy pistachio filling and crunchy kataifi — it creates an irresistible texture and flavor. My kids absolutely love them, and honestly, I do too. They’re crunchy, chocolaty, and totally addictive — unlike any other chocolate bar you’ve tried.
We lived in the Middle East, and my big kids were born there. So we love pistachios and kunafa. Now kunafa is made of kataifi – a type of dough spun into string-like threads, resembling fine vermicelli. This kataifi or kunafa dough is what’s used in the Dubai chocolate bar.
Dubai chocolate bar will be a delicious addition to your Ramadan table to satisfy your sweet cravings post Iftar. It also makes a stunning treat to serve or gift during Eid.
Testing to Get It Just Right
I tested this recipe multiple times to recreate the viral Dubai Chocolate Bar you see all over social media—the perfectly set chocolate with a loose, crunchy pistachio filling. But at first, mine wasn’t gooey inside, and I couldn’t figure out why.
After several (delicious) trials, I realized the culprit: storing them in the fridge! Chilling made the filling firm and less appetizing. The second game-changer? Using a deeper mold! A deeper mold lets you stuff in more filling, just like the original ones sold in Dubai.
Take a look at the difference:
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Right Photo: Made with a thin, ½-inch mold and refrigerated. Even though I tried to make it pretty with both white and dark chocolate, it just didn’t hit the mark—delicious, but not quite the same.
Left Photo: Made with a 1-inch deep chocolate mold and left at room temperature—now this one looks exactly like the viral version!
Now that you know the secrets, let’s get into the nitty-gritty of making the viral Dubai Chocolate Bar at home. It’s easier than you think, and I’ll guide you through every step!
More Chocolate Recipes For You:
Ingredients and Notes
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*Scroll down for the recipe card with a full ingredient list and measurements.
- Milk Chocolate: We love milk chocolate here, so I tested it. You can also use dark chocolate or bittersweet chocolate with slightly more cocoa. As for bars vs chips, I prefer chocolate bars and it’s a personal preference. Use chocolate chips, if that’s what you have.
- White Chocolate – Optional and purely for the two tone effect.
- Kataifi or Kunafa Dough – For that crunchy texture.
- Pistachio Cream – Adds a lovely nutty, creamy flavor to the filling.
- Tahini or Sesame Cream – Optional but adds another layer of creamy and nutty flavor.
- Butter – Helps brown the kataifi.
How to Make the Pistachio Chocolate Bar
*Scroll below for the printable recipe card for a full list of ingredients and instructions.
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STEP 1 – Melt the Chocolate: Break the chocolate bar into pieces.
There are two methods to melt the chocolate — Double boiler method and microwave. Double boiler method involves bringing a pot of water to boil and melt the chocolate over it. I always choose the easy way when the results are almost the same, so microwave it is.
Add the chocolate into a microwave-safe bowl and microwave in 30-second increments until the chocolate melts. Stir to smooth the chocolate.
STEP 2 – Pour one half into the chocolate molds, and drain the excess. Refrigerate the chocolate for 10 to 15 minutes until set.
If using white chocolate, melt it first then drizzle on the molds of before pouring milk chocolate.
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STEP 3 – Toast the Kataifi Noodles: Cut the kataifi noodles into small shards and spread them out on a baking sheet. Dot with butter throughout. Toast in the oven at 350°F (175°C) for about 20 minutes, stirring halfway through to ensure they brown evenly. The noodles should turn golden and crispy.
They can be toasted in a pan too. Melt the butter in the pan and fry the kataifi until golden and crispy.
I’ve given you two methods to tost the kataifi and choose the one convenient to you. I prefer to toast them in the oven than pan fry.
STEP 4 – Transfer to a bowl and mix with pistachio cream and tahini to form a paste.
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STEP 5 – Layer the Pistachio Mixture: Spoon the pistachio mixture over the chilled chocolate base in the molds, smoothing it out evenly and leave it at room temperature for an hour or two till set.
STEP 5 – Seal with Milk Chocolate: Warm the remaining chocolate if it has hardened. Pour it over the pistachio layer and leave it at room temp to set. This should take about 12 hours to 24 hours. Or a quick refrigeration for about 15 minuted would do.
STEP 6 – Unmold: Carefully remove the chocolate bars from the molds and enjoy your homemade Dubai chocolate bars!
Tips for Perfect Dubai Chocolate Bars
- Use a deep pan for frying the kataifi to keep everything contained and avoid spills.
- If your pistachio cream is too firm, a quick microwave will soften it for easy spreading.
- DON’T store your bars in the fridge to set. You can set the initial chocolate layer to set in the fridge. But once the pistachio filling goes in, keep it at room temp.
- Use a deep chocolate mold about 3/4 – 1 inch.
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Where to Buy Kataifi Noodles?
The kataifi gives these bars their unique crunch, and you can find them and pistachio cream at most Middle Eastern grocery stores or online. If you can’t source kataifi, no worries! Thin vermicelli noodles (made with wheat flour) work as a great substitute.
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Recipe
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Dubai Chocolate Bar (Pistachio Chocolate Bar)
Equipment
- Deep chocolate molds
Ingredients
- 400 g Milk chocolate or 4 bars of chocolate 100g each
- 3 tbsp Butter
- ½ pound Kataifi or kunafa dough
- ¾ cup Pistachio cream
- 1 tbsp Tahini
Instructions
- Melt the milk chocolate in a microwave safe bowl in 30 second increments until fully melted. Stir until smooth.Pour one half into the chocolate molds. Drain the excess. Refrigerate for 10 to 15 minutes until set.
- Cut the kataifi into small shards. Add them to a baking sheet and dot with butter. Toast the kataifi in the oven for 20 minutes at 350 degrees F until golden and crispy. Stri halway through so they get toasted evenly. To toast in a pan, melt the butter and fry the Kataifi noodles until golden and crispy.
- Transfer the toasted kataifi to a bowl and mix with pistachio cream and tahini to form a paste.
- Spoon the pistachio mixture over the set chocolate base in the molds, smoothing it out evenly. Let it set for 30 minutes.
- Warm the remaining chocolate if it has hardened. Pour it over the pistachio layer and smooth it out. Leave it at room temperature until set. To speed up the process, they can be refrigerated for 10 to 15 minutes. Note that the pistachio filling will harden if it's refrigerated for too long.
- Carefully remove the chocolate bars from the molds and enjoy your homemade Dubai chocolate bars!
Notes
- The bars can be stored in an airtight container at room temperature for a couple of days. Make sure to use a dry knife to cut the chocolate. If aesthetics are not that important or to store for more than a few days, keep it in the refrigerator.
Nutrition
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