Dubai Chocolate Bars (4 ways)

Name: Dubai Chocolate Bars (4 ways)
Prep time: 10 min
Total time: 30 min
Yield: 4 large bars
Ingredients: 16 oz milk or semi-sweet chocolate bar or chocolate chips; 1 cup kataifi or phyllo dough; 2 Tablespoons butter; 1 cup pistachio cream; 1 cup pretzels; 1 cup peanut butter; ¼ cup jelly; 1 cup biscoff cookies; 1 cup biscoff or cookie butter; 1 cup toasted phyllo, kaitifi, or crushed oreos; ½ cup hazelnuts; 1 cup Nutella

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Additional Time
20 mins
Total Time
30 mins
Servings
4 large bars
Course
Dessert

Dubai Chocolate Bars (4 ways)

Eric Kelley

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Dubai Chocolate Bars are rich, decadent and so easy to make at home! With a filling of crispy, toasted kataifi coated in pistachio cream and wrapped in rich chocolate, they're a dessert lover’s dream. Perfect for special occasions or when you’re craving something sweet, they are impossible to resist!

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Ingredients

Servings

16 oz milk or semi-sweet chocolate bar or chocolate chips white for the biscoff version

Pistachio Kunafa

1 cup kataifi or phyllo dough chopped*
2 Tablespoons butter
1 cup pistachio cream

Peanut Butter Pretzel

1 cup pretzels chopped or crushed
1 cup peanut butter
¼ cup jelly optional, layer do not mix in

Biscoff

1 cup biscoff cookies chopped or crushed (about 14 cookies)
1 cup biscoff or cookie butter

Nutella Crunch

1 cup toasted phyllo, kaitifi, or crushed oreos
½ cup hazelnuts roasted & chopped* (optional)
1 cup Nutella

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Instructions

Melt chocolate: Chop chocolate into small pieces and microwave in 30-second intervals for about 90 seconds, gently mixing the chocolate between each interval, until melted and smooth. Be careful not to over heat or overmix the chocolate so it doesn’t harden or split.
Fill Mold: Pour a little more than half the melted chocolate into your chocolate molds, move the mold around to cover all the sides and corners of the mold with chocolate. Allow the excess chocolate to drip back into the bowl of melted chocolate. Transfer the mold to the freezer while you prepare the filling.
Toast Phyllo: Heat a large heavy-duty pan over medium heat. Add the chopped phyllo pastry or kataifi and butter and cook strigging occasionally, until it is golden brown and crispy, then transfer to a medium mixing bowl. Add the pistachio cream to the toasted katifi and combine.
Assemble: Remove the chocolate mold from the freezer. Combine ingredients for the chosen filling in a small bowl. For the peanut butter, do not mix in the jelly (layer it on). Divide the mixture evenly into the chocolate molds. Drizzle the remaining chocolate on top, carefully smoothing it using an offset spatula. Return to the freezer to set for about 5 minutes then carefully remove from the molds and enjoy!

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