Name: Dubai Chocolate Bar Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 15 min
Cuisine: Middle Eastern
Ingredients: 3 tablespoons unsalted butter or coconut oil, divided; 5 ounces coarsely chopped kataifi pastry dough (about 2 packed cups), thawed if frozen; 1 (7- to 8-ounce) jar creamy pistachio butter or pistachio cream; 2 tablespoons well-stirred tahini; 1/4 teaspoon kosher salt; 3 tablespoons white chocolate chips that contain cocoa butter, such as Guittard; 1 to 4 drops liquid or gel green food coloring (optional); 12 ounces good-quality milk chocolate chips (about 2 cups), divided

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Introduction

The Dubai Chocolate Bar is a luxurious treat combining crispy kataifi pastry with creamy pistachio and rich milk chocolate. This layered dessert brings together unique textures and flavors for an indulgent homemade delight.

Two milk chocolate bars with a smooth texture are laid side by side on a white marbled background. Each bar is divided into 8 square pieces arranged in two columns and four rows. Bright green mint-colored swirls lightly cover the top surfaces of the bars, creating a random, splattered pattern that contrasts with the light brown chocolate. The edges of the bars are slightly rough, giving a natural look to the neat squares. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons unsalted butter or coconut oil, divided
5 ounces coarsely chopped kataifi pastry dough (about 2 packed cups), thawed if frozen
1 (7- to 8-ounce) jar creamy pistachio butter or pistachio cream
2 tablespoons well-stirred tahini
1/4 teaspoon kosher salt
3 tablespoons white chocolate chips that contain cocoa butter, such as Guittard
1 to 4 drops liquid or gel green food coloring (optional)
12 ounces good-quality milk chocolate chips (about 2 cups), divided

Instructions

Step 1: Melt 2 tablespoons of the unsalted butter in a large nonstick skillet over medium heat. Add the chopped kataifi pastry dough and cook, stirring occasionally, until golden-brown and crispy, about 8 to 10 minutes. Transfer to a medium bowl.
Step 2: Immediately stir in the creamy pistachio butter, tahini, and kosher salt until evenly combined with the kataifi mixture.
Step 3: Place 2 large or 1 extra-large rectangular silicone Dubai chocolate mold(s) on a baking sheet.
Step 4: Fill a small saucepan halfway with water and bring to a simmer over medium heat. Set a heatproof medium bowl over the simmering water to create a double boiler. Add the white chocolate chips and cook, stirring constantly, until completely melted, about 1 minute.
Step 5: Carefully remove the bowl from the heat and stir in the green food coloring if using. Drizzle the white chocolate over the bottom of the mold(s) to create an irregular pattern. Freeze the molds while you melt the milk chocolate.
Step 6: Set aside 1/4 cup of the milk chocolate chips. Add more water to the saucepan if needed, then return the bowl to the heat. Add the remaining milk chocolate chips and the last tablespoon of unsalted butter. Stir constantly until completely melted, about 2 minutes.
Step 7: Remove the bowl from the heat and stir in the reserved 1/4 cup milk chocolate chips until fully melted. Spread about 1/4 cup of this melted chocolate evenly over the bottom and sides of the mold(s) in a thin layer. Freeze until set, about 10 minutes.
Step 8: Add the pistachio cream mixture to the mold(s) and gently spread and press it into an even layer using an offset spatula or the back of a spoon. Pour the remaining melted chocolate over the top and spread evenly to fill the mold.
Step 9: Use a bench scraper or offset spatula to level the chocolate, removing any excess. Refrigerate until completely set, at least 40 minutes.
Step 10: Carefully remove the chocolate bar(s) from the mold(s) and trim any overhanging chocolate with a knife if desired.

Tips & Variations

For a nut-free version, substitute the pistachio butter and tahini with sunflower seed butter and omit the tahini.
Use high-quality chocolate chips with cocoa butter for a smooth melt and glossy finish.
Gently pat the filling layer to avoid air bubbles and ensure an even texture.
If you don’t have a silicone mold, use a lined or greased rectangular pan and cut the bar after setting.

Storage

Store the Dubai Chocolate Bar in an airtight container in the refrigerator for up to one week. For longer storage, keep it in the freezer for up to one month. Allow the bar to come to room temperature for 10 to 15 minutes before serving for the best texture and flavor.

How to Serve

The image shows a close-up of a chocolate bar with three visible layers. The bottom and top layers are smooth milk chocolate, rich brown in color, with a shiny surface. The middle layer is thick and rough-textured, bright green, looking creamy and slightly crumbly. The top chocolate layer has swirls of light green mixed in, creating a marbled effect. Two pieces of the bar are stacked on each other, with the top piece broken in half to reveal the green filling inside. The chocolate bar rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pastry instead of kataifi?

Kataifi pastry provides a unique crispy texture, but you can try finely shredded phyllo dough as a substitute. Keep in mind the texture will be slightly different.

What can I do if I don’t have a silicone mold?

You can use a lined or greased small baking pan or a shallow container. After the bar sets, cut it into pieces. This will affect the chocolate’s shape but not the flavor.