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Dubai Chocolate Bar Recipe

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4 from 5 reviews

Dubai Chocolate Bar is a decadent layered treat combining creamy white and milk chocolates with a crunchy kataifi and pistachio butter filling, enhanced by tahini for a unique Middle Eastern flair. This no-bake, freezer-set bar offers a perfect balance of rich, nutty flavors and crispy textures, ideal for chocolate lovers looking for an elegant homemade dessert.

Ingredients

Chocolate Layers

  • 2 ounces white chocolate chips
  • 12 ounces milk chocolate chips (divided: 10 oz + 2 oz)
  • ¼ cup unsalted butter

Filling

  • 8 ounces kataifi shredded dough (finely chopped)
  • 2 (7-ounce) jars pistachio butter
  • ¼ cup tahini

Instructions

  1. Prepare White Chocolate Base: Place the white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted. Drizzle the melted white chocolate into two 16-ounce chocolate molds using a fork to create a decorative pattern. Freeze for 10 minutes to set.
  2. Prepare Milk Chocolate Layer: In another microwave-safe bowl, melt 10 ounces of milk chocolate chips using 30-second intervals, stirring in between until mostly melted. Fold in the remaining 2 ounces of chocolate chips and stir until well combined. Pour half of this milk chocolate over the frozen white chocolate drizzle in the molds. Use a pastry brush to spread the chocolate evenly on the bottom and sides. Let it set at room temperature for 5 minutes, then freeze again for 20 minutes.
  3. Make Filling: Melt the unsalted butter in a large skillet over medium-high heat. Add the finely chopped kataifi dough and cook, stirring constantly, until it turns browned and crispy, about 10 minutes. Remove from heat and stir in the pistachio butter and tahini. Allow the mixture to cool in the pan for 10 minutes while the chocolate molds are freezing.
  4. Fill Molds: Evenly divide the pistachio filling mixture between the two chocolate molds. Spread the filling uniformly to the top of the mold surface.
  5. Top with Milk Chocolate: Pour the remaining half of the melted milk chocolate over the pistachio filling in each mold. Use an offset spatula to spread it evenly and make the surface flat. Place the molds back into the freezer for 20 minutes to set completely.
  6. Unmold and Serve: Remove the chocolate bars from the molds. Cut into individual pieces and enjoy immediately. Store leftovers in the refrigerator for best texture and freshness.

Notes

  • Ensure the kataifi dough is finely chopped to create a uniform crispy texture in the filling.
  • Use high-quality pistachio butter and tahini for superior flavor.
  • Allow each chocolate layer to set properly in the freezer to prevent mixing.
  • Store the finished bars in the fridge as the chocolate can soften at room temperature.
  • Adjust sweetness by choosing dark or semi-sweet milk chocolate according to preference.

Find it online: https://recipefeastful.com/dubai-chocolate-bar-recipe/