This irresistible, bite-sized Viral Dubai Chocolate Bar Recipe is super simple to whip up, incredibly tasty, and guaranteed to have you reaching for more! Featuring crispy kataifi dough, rich pistachio cream and tahini filling, all coated in smooth melted milk chocolate and topped with a sprinkle of sea salt.
Have you ever wanted to make the Viral Dubai Chocolate Bars but you didn't have chocolate molds and didn't know how to make them? Well, I've got you covered. I'll teach you how to make the Dubai chocolate bar recipe, but the best part is that you don't need to purchase any extra equipment that you may never use again.
I've successfully made this Pistachio Chocolate Bar recipe into bite-sized cups, bars using an 8x8 pan, a round 9 inch tart, as well as made them in a loaf pan. This recipe is easy, versatile, and straightforward! If you're a chocolate and pistachio lover, you'll absolutely love these!
Jump to:
♥ Why You'll Love This Recipe
Bite-Sized - These are PERFECT for a party, or just to grab when you want a snack. They're individually portioned, and no waste. These Pistachio Butter Cups are just like my Homemade Peanut Butter Cups.
No Molds - You don't need to buy a mold to make this recipe. Just use what you have!
Crispy - The crunch is so satisfying in these! The crispy kataifi dough works PERFECTLY with the pistachio cream filling.
Pistachio cream - The filling, which contains pistachio butter, is absolutely smooth, creamy, and so delicious! Pistachio cream is featured in a few of my recipes, like my Pistachio Blondies, Stuffed Pistachio Cookies, and Chocolate Pistachio Rolls.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
- Kataifi dough - Kataifi dough is shredded phyllo dough, and it's used in many Middle Eastern desserts. You can usually find it in Middle Eastern shops.
- Pistachio Cream - I like buying my Pistachio Cream instead of making it, but feel free to make your own if you like. There are so many types out there. Some are much greener than others, so use whatever you like. I use the entire jar, which is a little less than 7 ounces, but you could use even more if you like a creamier filling.
- Tahini - The tahini adds a bit of a nuttier flavor. You could skip this if you're not a fan of tahini.
- Chocolate - I like using milk chocolate because I think it goes well with the filling. If you're not a fan, you could use semi-sweet or dark.
See recipe card for quantities.
🍴Special Equipment
Kitchen Scale: I like to measure out my ingredients using a kitchen scale for accurate results.
Cupcake pan: You'll need cupcake/muffin pan.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
Skillet: You'll need a large skillet to crisp the kataifi dough.
✨ Variations
Pistachios - You can chop up pistachios and add it to the filling for a bit more texture and crunch.
Chocolate bars - Instead of cups, you can use molds, if you have any.
Tart - I've made this in a tart pan multiple times and it turns out wonderful!
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
weigh out and cut up shredded phyllo dough (kataifi).
Step 2
Preheat a large skillet on medium heat and melt 4 tablespoon of butter, then add the kataifi dough and coat in butter.
4 tablespoon might seem like a lot of butter initially but it's important to coat all the pastry dough in butter so that it crisps up.
Step 3
Continue stirring (don't leave it, otherwise parts of it could start burning).
Step 4
It will take about 10-15 minutes to get all the pastry dough crispy and golden brown. Just keep stirring until you reach the desired color and all the dough is now golden brown.
Step 5
Pour crispy kataifi into a bowl, add the pistachio cream and tahini.
Step 6
Stir the filling together and set aside while you prep the chocolate.
Step 7
In a microwave safe bowl, add the chocolate (you could do this in batches, if you're more comfortable melting chocolate in smaller quantities) and microwave in 30 second increments until melted, making sure to stir between increments.
see notes in recipe card for how to use a double boiler
💡 Hint: If you've never melted chocolate before, this is how you do it. Place the chocolate in the microwave and microwave for 30 seconds. Remove it from the microwave and stir for about 30 seconds. Return to the microwave and again, heat for 30 seconds. Remove from the microwave and stir again. As you stir, the chocolate will continue to melt. If chocolate chunks remain, return it to the microwave and add an additional 30 seconds. Continue this until the chocolate is completely melted.
Step 8
Using a tablespoon, pour chocolate into each cupcake liner. To spread it out, move the liner from side to side and it should spread out on its own.
Step 9
Once evened out, scoop in about 1 to 1½ tablespoon of filling to each cup. You can use a spoon to flatten it out just a little.
Step 10
Once you're satisfied, fill the cups with a tablespoon of chocolate each, or more if you have any leftover and it looks like it needs more chocolate.
Chill for 30 minutes, then enjoy!
🎩Trick: To spread out the chocolate evenly around, just lift the cupcake pan and tilt it back and forth slowly and it should move the chocolate around. If it doesn't spread all around the filling, it's ok!
💬 FAQ
The Dubai Chocolate Bar is a chocolate bar that is filled with pistachio cream, tahini, and crispy kataifi dough. It was created in Dubai, UAE and became viral at the end of 2023 and into 2024 and became very popular across all social media channels, with people recreating it at home!
Store these in an airtight container in the refrigerator. Let them sit at room temperature for 10 minutes before eating.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. I like to measure out my shredded phyllo as well as my chocolate.
Stir! - Make sure to stir the kataifi dough so that it cooks evenly and browns all around, and to avoid burning.
Add more! - If you want a creamier filling, add more pistachio cream!
Avoid burning - Don't burn the chocolate. It's very easy to overheat chocolate, which will cause it to seize. Make sure to stir after each 30 second heating in the microwave. This will make sure you're not overheating the chocolate, but it will also melt chocolate pieces as you stir.
Chill - Don't skip chilling these chocolate cups to make sure the chocolate sets.
High quality chocolate: I like using Ghirardelli, Lindt, or Guittard because I know they all taste wonderful in recipes. Here's more info on baking with the right chocolate.
❄ Storage
Store any leftovers in an airtight container and keep refrigerated for up to 5 days.
📖 Recipe Card
Dubai Chocolate Bar Recipe (Bite Size)
Ingredients
- 200 grams shredded kataifi dough, cut into small pieces
- 4 tablespoon (56g) unsalted butter
- 6.5 oz. pistachio cream (more if you like it creamier)
- 2 tablespoon tahini
- 3 cups (540g) milk chocolate (bars or chips)
- sea salt for finish
Instructions
- Prep:- line two 12-cup muffin/cupcake pans with cupcake liners and set aside (this recipe makes about 20).- Cut up the kataifi dough into pieces.
- Preheat a large skillet on medium heat and melt 4 tablespoon of butter, then add the kataifi dough and coat in butter. 4 tablespoon might seem like a lot of butter initially but it's important to coat all the pastry dough in butter so that it crisps up. Continue stirring (don't leave it, otherwise parts of it could start burning). It will take about 10-15 minutes to get all the pastry dough crispy and golden brown. Just keep stirring until you reach the desired color and all the dough is now golden brown. Pour crispy kataifi into a bowl, add the pistachio cream and tahini and stir. Set aside.
- In a microwave safe bowl, add the chocolate (you could do this in batches, if you're more comfortable melting chocolate in smaller quantities) and microwave in 30 second increments until melted, making sure to stir between increments. -see notes below for how to use a double boilerIf you've never melted chocolate before, this is how you do it. Place the chocolate in the microwave and microwave for 30 seconds. Remove it from the microwave and stir for about 30 seconds. Return to the microwave and again, heat for 30 seconds. Remove from the microwave and stir again. As you stir, the chocolate will continue to melt. If chocolate chunks remain, return it to the microwave and add an additional 30 seconds. Continue this until the chocolate is completely melted.
- Using a tablespoon, pour chocolate into each cupcake liner. To spread it out, move the liner from side to side and it should spread out on its own. SIDE NOTE: you could freeze the bottom layer for 5 minutes to avoid the chocolate mixing with the filling. I don't do this because I don't mind it mixing. But if you feel more comfortable, you could freeze it.
- Once evened out, scoop in about 1 to 1½ tablespoon of filling to each cup. You can use a spoon to flatten it out just a little. Once you're satisfied, fill the cups with a tablespoon of chocolate each, or more if you have any leftover and it looks like it needs more chocolate.To spread out the chocolate evenly around, just lift the cupcake pan and tilt it back and forth slowly and it should move the chocolate around. If it doesn't spread all around the filling, it's ok!
- Refrigerate for about 30 minutes to an hour until the chocolate is set. You can add a sprinkle of sea salt to the top.
- Place them in an airtight container and refrigerate for up to 5 days. You can eat them cold, straight from the fridge, or let them come to room temperature.
Notes
- Set Up the Double Boiler: Fill a medium-sized pot with about 1-2 inches of water. Make sure the water doesn’t touch the bottom of the bowl you’ll be using. Place the pot over low to medium heat. Use a heatproof glass or metal bowl that fits snugly over the pot without touching the water. Place your chopped chocolate or chocolate chips in the bowl.
- Melt the Chocolate: Let the heat from the steam gently melt the chocolate, stirring occasionally with a spatula or spoon to encourage even melting. Keep an eye on the water level to prevent it from evaporating, and avoid letting the bowl touch the water directly (this will burn or seize the chocolate). Stir the chocolate until it’s fully melted and smooth.
- Once melted, remove the bowl from the pot and use as directed in the recipe above.
Besma H says
So delicious! The texture is just so good!
Hakima says
YAY, thanks, Besma! 🙂