Make the viral Dubai Chocolate Bar with pistachio butter, tahini, and crispy kataifi. An easy Middle Eastern dessert that's crunchy, creamy, and irresistible!
All you need is 6 ingredients and 30 minutes. No fancy skills-just layer, freeze, and enjoy that amazing mix of textures in every bite.
🍫 Serves 10 | 🌰 Pistachio Crunch | ⏱ 30-Min Treat
If you love Middle Eastern desserts, this Dubai Chocolate Bar is a must-try! It's a mix of crunchy kataifi, creamy pistachio filling, and rich chocolate, just like the ones from luxury Dubai patisseries. If you have too many chocolate chips, you can make the BEST chocolate chip cookies in just 3o minutes, or make this vegan chocolate banana cake - 5 ingredients & no oven.
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What is Dubai Chocolate Bar?
(The Viral Treat Explained!) If you've seen fancy pastry shops in Dubai selling glossy chocolate bars filled with golden crunch and green pistachio swirls-this is it! The Dubai Chocolate Bar is a Middle Eastern-inspired dessert that combines:
- Crispy knafeh (kataifi) shreds (shredded phyllo dough) toasted in butter
- Creamy pistachio-tahini filling for a nutty, slightly savoury twist
- Two layers of chocolate (white + milk) for that luxe look
The 2024 Viral Star: The most famous version, "Can't Get Knafeh of It", took social media by storm with its unique knafeh-pistachio combo. Created by Fix Dessert Chocolatier, it's now a must-buy Dubai luxury treat. You can find it at their store or high-end spots like Symphony in Dubai Mall (Ground Floor, near the Fountain).
💗 Why This Recipe Works
Let me tell you why this Dubai dessert bar became my new obsession:
- That CRUNCH! The kataifi (shredded dough) gets golden and crispy in butter.
- Creamy surprise inside - pistachio butter and tahini make it taste expensive.
- Only 6 ingredients - most are pantry staples.
- Foolproof method - if I can make it without burning chocolate, so can you!
🍫 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Chocolate: Use any chocolate you like-I prefer milk for its creaminess, but dark chocolate works beautifully too (or mix both). Pistachio and chocolate are a dream combo. For a finishing touch, I love adding a white chocolate drizzle-just like I do on my easy chocolate-covered strawberries. It's the same simple trick: melt, drizzle, and instantly elevate any dessert!
- Kataifi: This is shredded pastry dough often used in Middle Eastern sweets. It comes in long strands, looks like vermicelli noodles or shredded wheat, so you'll want to chop it before frying. I used the dried and toasted version in this recipe, which I picked up from a Turkish shop. You can also find it on Amazon. Just a heads-up-if you buy the fresh kind, use it quickly, keep it in the fridge or freeze it, it will mold if kept at room temperature. If you have too much, you can use it to make this ricotta crinkle cake (Muakacha).
- Pistachio butter: You can find it in Middle Eastern or Turkish shops, Italian delis, or on Amazon. Go for crunchy or smooth-whatever you prefer. It's super easy to make at home, too. Pistachio cream is made from ground pistachios + milk powder, + oil. So, if you don't have it, Biscoff spread instead - just as tasty! Speaking of Biscoff, if you love that caramelised cookie taste, you'll adore my Biscoff cinnamon rolls-they're a fun, gooey twist on the classic!
- Tahini: This adds a rich, nutty depth to the filling. I usually have some on hand for making hummus, and it works beautifully here too.
♻️ Substitutions
- White chocolate - Used to give that marbled look on top. You can skip it or use the dark option if you prefer.
- Milk chocolate - Dark works too, or try a mix of both.
- Unsalted butter - Ghee works just as well. If using salted butter, skip adding extra salt.
- Kataifi - I used dried, chopped, and toasted kataifi in this recipe. You can also use fresh kataifi pastry (just make sure to freeze any leftovers so they don't go off quickly) -toast it with the butter in a pan until golden before mixing in the pistachio butter and tahini. You can also find pre-chopped dried versions; just toast them the same way.
- Pistachio butter - Almond, cashew, or hazelnut butter can all be used instead.
- Tahini - You can swap this with any mild nut or seed butter, like smooth peanut butter.
📋 Variations
If you want to give your chocolate bar a warm, Middle Eastern twist, here's what I do: I mix ½ teaspoon ground cardamom and ¼ teaspoon cinnamon into the pistachio filling. Once it's set, I gently press a few crushed edible rose petals on top-so simple, but it makes a big difference. Just make sure you're using food-grade rose petals.
👩🍳 How To Make Dubai Chocolate Bar
While you're here for chocolate, check out my no-bake chocolate & caramel pudding-ready in 15 minutes, the simple chocolate berry mousse cake that looks fancy but is easy, or the moist, bold mocha loaf cake that's perfect for breakfast.
Step 1: In a microwave-safe bowl, melt the white chocolate in 30-second bursts, stirring in between. Drizzle it into the mould and freeze for 2 minutes.
Step 2: Melt the milk chocolate the same way. Pour half into the mould and brush it up the sides. Freeze for 3 minutes.
Step 3: Melt the butter in a skillet over medium heat. Add the kataifi, then stir in the pistachio butter and tahini.
Step 4: Stir until the kataifi is well coated with the pistachio butter and tahini, then let it cool for 5 minutes.
Step 5: Add the pistachio kataifi filling to the mould, pressing it down and spreading it out evenly, making sure to get it into the corners too.
Step 6: Pour the remaining chocolate over the pistachio filling, spread with a pastry brush. Once set, remove from the mould, slice, and enjoy! Store leftovers in the fridge.
💡 Pro Tip: For extra luxury, add a pinch of saffron to the melted chocolate!
💭 Expert Tips
- Toast on low heat: Dried kataifi burns fast! Use medium-low heat and stir constantly for 3-5 minutes until it smells like buttery croissants. (No one wants bitter crunch!)
- Chill: Freeze each layer uncovered, preventing condensation from ruining your chocolate's snap. Bonus: Cold moulds help the chocolate set faster!
- Slice Hot for Clean Cracks: Warm your knife under hot water, dry it, then cut. Repeat between slices for Instagram-worthy edges. (Cold knives = crumbly mess!)
- I recommend using silicone chocolate moulds - they make getting the bars out so much easier! They practically pop right out.
- If you're worried about the chocolate seizing up, just add a little coconut oil. I usually toss in ½ teaspoon to help it melt smoothly.
BONUS: Got leftover filling? Roll it into truffles and dip in chocolate-zero waste!
❓FAQs
Everyone's talking about the Dubai chocolate bar lately-and honestly, I get the hype. The original one costs around $25 (yep, really!) from a fancy shop in Dubai, but you can make it at home without spending that much. What makes it so special? It's the combo of that rich chocolate shell, creamy pistachio filling, a hint of tahini, and that crispy toasted pastry-kataifi-for the crunch. It looks super fancy, but it's pretty simple to make, and it tastes so good.
I like using a pure pistachio butter with no added sugar or oils-it gives the best taste and texture for the filling. Look for one that's made from just roasted pistachios and nothing else. If it separates a bit (oil on top), just give it a good stir before using. The smoother it is, the easier it'll mix with the tahini and coat the pastry evenly.
The distinctive crunch comes from toasting kataifi (knafeh) pastry shreds in butter until they are golden and crisp.
You simply toast the chopped, dried kataifi pastry with butter in a skillet over medium-low heat for 3-5 minutes until golden and fragrant.
While kataifi gives that special crunch, here are easy swaps I've tested:
Best Alternatives:
✔ Crushed cornflakes (toast in butter first)
✔ Chopped nuts (almonds or pistachios work great)
✔ Panko breadcrumbs (sauté until golden)
Pro Tip: No need to adjust measurements-use the same amount as kataifi. The bars will still taste delicious, just with a different crunch!
Tried it? My favourite is using crushed pistachios for an extra nutty flavour! 😊
Yes, tahini is a core ingredient in the viral filling. It is mixed with the pistachio butter and kataifi to provide a nutty depth and creamy texture.
No moulds? No problem! Use a loaf pan with parchment paper, and you'll get a similar result.
If You Enjoyed This Recipe, You Will Love These Too
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📖 Recipe
How To Make The Viral Dubai Chocolate Recipe Easy Version
Equipment
- Microwave
- 1 Chocolate mold The finished chocolate bar is about 22 cm long, 10 cm wide, and 2 cm thick.
- Skillet
- Pastry brush or a spoon
Ingredients
- 1 oz White chocolate
- 7 oz Milk chocolate bar chopped or broken into pieces
- 4 tablespoon Unsalted butter
- 4.2 oz Kataifi dried, chopped and toasted
- 3.5 oz Pistachio butter
- 4 tablespoon Tahini
Instructions
- Pop the white chocolate into a microwave-safe bowl. Heat it in 30-second bursts, stirring after each one, until smooth and melted. Use a fork to drizzle it into your mould to create a marble effect. Freeze for 2 minutes to set.1 oz White chocolate
- Melt the butter in a skillet over medium heat. Add the kataifi, the pistachio butter and tahini, then stir well until everything's evenly coated. Set aside to cool for about 5 minutes.4 tablespoon Unsalted butter, 4.2 oz Kataifi, 3.5 oz Pistachio butter, 4 tablespoon Tahini
- Melt the milk chocolate using the same method. Pour half over the white chocolate layer and use a pastry brush to coat the sides of the mold-this helps form a shell. Freeze for 3 minutes to firm it up.7 oz Milk chocolate bar
- Spoon the kataifi-pistachio filling into the mold. Press it down well, making sure it's flat and reaches into the corners.
- Pour the rest of the melted milk chocolate over the filling. Spread it out evenly with a pastry brush or spatula to seal the top. Freeze for 10 minutes or until fully set.
- Pop the chocolate bar out of the mold, slice it into pieces, and you're good to go! Keep any extras in the fridge so they stay nice and firm.
Elizabeth says
I have been wanting to try Dubai chocolate and haven't found any around me. So glad I found this recipe. DELICIOUS! My family loved it!
Leslie Evans says
This was very easy to make and quite delicious! I just melted a bunch of chocolate bars that I already had on hand and it worked great. Next time, however, I think I would throw some milk chocolate in there. I’m a dark chocolate girl through and through, but I would have liked a hint more sweetness (and I had some really strong dark chocolate bars that I used hahaha). Also, it would be nice if you explained the measurements of your mold. I think yours is twice as big as mine … but it worked out fine, as my mold makes two “bars”.
Claudia Ciorteanu says
I really appreciate your comment and feedback! I’ve added the mold measurements now—thanks for the suggestion, that’ll definitely help others too!
Claudia Ciorteanu says
My family loved this!
Swathi says
I was looking for this recipe, I made it so perfect taste was so awesome.
Matt says
The pistachio and tahini combo had such a great balance of richness and crunch. Really glad I found this recipe.
Criss says
My family loved this!
Lora says
This Dubai chocolate is absolutely DELICIOUS! Everyone loved it!
Nicole Kendrick says
This worked exactly as written, thanks!
Paula says
Incredible recipe for dubai chocolate. Yummy! This was easy to make and my kids and I love it.
Razvan says
Thank you for sharing this recipe
Criss says
This worked exactly as written, thanks!