0 from 0 votes
Dubai Chocolate Bar
Learn how to make the viral Dubai Chocolate Bar Recipe that’s taking the internet by storm! It features a creamy pistachio and tahini filling with a little crunch from kataifi, all covered in rich, melted chocolate.
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 3 bars
Calories: 836 kcal
Course:
Dessert
Cuisine:
Middle Eastern
Ingredients
- 3 Tablespoon green melting candy or white melting candy
- 2 cups melting milk chocolate divided, good quality brand
- 1 cup kataifi pastry shredded phyllo dough chopped into tiny pieces
- ¼ cup unsalted butter melted
- ½ cup pistachio butter
- 1 Tablespoon tahini paste
Instructions
- Melt your colored or white melting candy according to package instructions and drizzle it into your clean dry candy bar mold. Drizzle it in a random pattern or make a design it's up to you, this will be the top of your candy bar. Place the mold in your refrigerator for about 15 minutes to harden. When removing the mold from the refrigerator make sure not to bend the mold if it's silicone, you’ll pop the design out or crumble it.
- Melt 1 cup of melting chocolate according to package instructions and spread it over the bottom and sides of your chocolate bar mold. You can use a pastry brush or just tilt the mold so the chocolate covers all sides. Turn the mold over so the excess chocolate can run out. Use a flat knife or scraper to get the extra chocolate off the sides of the mold. Place
- the mold back in the refrigerator to set for at least 15 minutes.
- While the chocolate sets, toast your kataifi. In a non-stick skillet, coat your kataifi in the butter and heat over medium heat until toasted, do not overheat or it will burn. Set it aside for a few minutes to cool.
- In a medium bowl, combine the pistachio butter with the tahini. Once combined add the toasted kataifi and fold it in until well mixed.
- Spread this mixture over the chocolate in your mold leaving a tiny space around the outside so chocolate can wrap around the filling on the sides.
- Heat the remaining cup of chocolate and spread it over the filling making sure to fill the entire mold. Use a flat knife or scraping tool to remove any excess chocolate and make the bottom of your chocolate bar flat.
- Refrigerate the candy bar for about 30 minutes or until set.
- Pop the chocolate out of the mold carefully and enjoy.
Cup of Yum
Notes
- Ensure the chocolate is fully set: Do not try to remove the chocolate from the mold until it’s fully set, or it will fall apart.
- Use high-quality chocolate: High-quality milk or dark chocolate will provide the best flavor for this recipe.
- Storing: Store extra Dubai chocolate bars in an airtight container or resealable plastic bag in the refrigerator for up to 3 months. Be sure to keep the bars away from any strong-smelling foods as chocolate can easily absorb smells. You can also wrap your chocolate bars in plastic wrap or foil before putting them into your airtight container or plastic bag. I don't recommend freezing them, as the chocolate can crack during thawing.
Nutrition Information
Calories
836kcal
(42%)
Carbohydrates
117g
(39%)
Protein
11g
(22%)
Fat
101g
(155%)
Saturated Fat
41g
(205%)
Polyunsaturated Fat
4g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
410mg
(17%)
Potassium
424mg
(12%)
Fiber
8g
(32%)
Sugar
64g
(128%)
Vitamin A
476IU
(10%)
Vitamin C
0.2mg
(0%)
Calcium
48mg
(5%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 3bars
Amount Per Serving
Calories 836
% Daily Value*
| Calories | 836kcal | 42% |
| Carbohydrates | 117g | 39% |
| Protein | 11g | 22% |
| Fat | 101g | 155% |
| Saturated Fat | 41g | 205% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 410mg | 17% |
| Potassium | 424mg | 9% |
| Fiber | 8g | 32% |
| Sugar | 64g | 128% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.