This Dubai chocolate bar recipe is one of my favorites. After trying several versions, this is the one my family loved most. The bars are rich, silky, and surprisingly simple to make — ideal for gifting, sharing, or enjoying all by yourself. They became viral for a reason: the combination of creamy pistachio filling and crunchy kataifi wrapped in chocolate is irresistible.
The viral Dubai chocolate bar first captured attention online recently. The original bars are made by a boutique chocolatier in Dubai and aren’t shipped worldwide, which inspired many home cooks to recreate a close version. This recipe recreates the experience by combining a pistachio base with toasted shredded phyllo (kataifi) and a chocolate shell. It uses just a handful of accessible ingredients and straightforward steps.
These treats are sometimes called Dubai Knafeh Pistachio Chocolate Bars. They consist of a crisp, toasted kataifi layer mixed with pistachio butter and optional tahini, all enclosed in a glossy chocolate shell. You’ll need chocolate, kataifi (shredded phyllo dough), a small amount of coconut oil or butter, pistachio butter, and optional tahini. The full quantities are listed in the recipe card below.
Recipe Overview
Why this recipe works
- Quick prep: The bars come together fast and require minimal hands-on time.
- No special equipment is required — a pan and chocolate molds are sufficient.
- Customizable: Swap chocolate types, nut butters, or adjust the kataifi amount for texture.
- Impressive results: They look professional when sliced or packaged, making them great gifts.
Tips from my kitchen
Recipe Tips
- If you prefer more crunch and less creaminess, increase the kataifi to 8 ounces instead of 6.
- Use smaller molds to produce individual bars or eggs for single-serve portions.
- Choose good-quality chocolate for a shinier finish. You can omit coconut oil when melting to reduce calories if desired.
- If the kataifi is frozen, thaw it first to make chopping easier.
- Let the chocolate fully set before removing bars from the molds to preserve the shape.
Dubai Chocolate Bar Ingredients
Below is a concise ingredient list. Exact measurements appear in the recipe card further down.
- Dark chocolate chips: Use dark, semi-sweet, sugar-free, or dairy-free chocolate depending on preference.
- Coconut oil, divided: a little to help melt the chocolate and some for toasting the kataifi. Unsalted butter can be used instead.
- Tahini: Optional, but it adds a pleasant nutty depth to the filling.
- Raw pistachio butter: Use store-bought or blend roasted unsalted pistachios until smooth. Pistachio cream is an excellent alternative.
- Kataifi pastry dough: Shredded phyllo dough found in the frozen section of most Middle Eastern grocery stores.
- White chocolate for decoration (optional).
How To Make Dubai Chocolate Bar
The process is straightforward: create a chocolate shell, prepare a toasted kataifi and pistachio filling, assemble, and chill. Read the steps below for a clear step-by-step guide.
- Melt a small amount of white chocolate and drizzle it into the cavities of your chocolate molds for decorative accents. Set aside to harden.
- In a microwave-safe bowl, combine chocolate chips with 1 tablespoon of coconut oil. Heat in 20-second intervals, stirring between each, until fully melted and smooth.
- Spoon about 2 tablespoons of melted chocolate into each mold cavity. Use a spoon or silicone brush to coat the bottom and sides, creating a shell. Chill the molds until the chocolate sets.
- Prepare the pistachio filling while the chocolate chills. Coarsely chop the kataifi on a cutting board so it measures more evenly.
- Heat 2 tablespoons of coconut oil (or butter) in a pan over medium heat. Add the chopped kataifi and toast, stirring constantly, until golden and crisp — this happens quickly, so stay attentive.
- Remove the pan from the heat and stir in the pistachio butter and tahini (if using) until the mixture is well combined.
- Divide the pistachio-kataifi filling evenly among the molds and press gently to level it.
- Top each filled cavity with another 2 tablespoons (or more) of melted chocolate to seal the filling. Smooth with a spoon or brush.
- Chill in the refrigerator for about 20 minutes, or in the freezer for 10 minutes, until fully set. Carefully remove from molds and serve.
Storage, Freezing, and Shelf Life
- Store: Keep the bars in an airtight container in the refrigerator for up to two weeks.
- Freeze: Freeze up to two months in a freezer-safe container or bag; wrap tightly to prevent freezer burn.
- Room temperature: In a cool kitchen the bars will remain firm for a few hours, but refrigeration is recommended for longer storage.
Variations
- Make the bars with white chocolate instead of dark for a sweeter, creamier result.
- Swirled chocolate: Create marbled or splattered designs by combining two chocolates.
- Alternative nut butters: Substitute pistachio butter with almond, hazelnut, or cookie butter for new flavors.
- Puffed rice version: Swap kataifi for puffed rice for a lighter, cereal-like crunch.
- Gluten-free option: Ensure your kataifi or substitute is certified gluten-free and use gluten-free ingredients.
- Decorate for holidays with toppings like crushed pistachios, edible rose petals, or colored drizzle.
Common Questions
A Dubai chocolate bar is a handcrafted confection that gained fame on social media. It’s typically a sizeable chocolate bar decorated on the outside and filled with a creamy pistachio center combined with a crunchy layer such as toasted kataifi.
The classic filling is a mix of pistachio butter and toasted kataifi (shredded phyllo), sometimes enriched with tahini for extra depth.
Tahini is optional. Many versions omit it, but adding a tablespoon enhances the nutty flavor and balances sweetness.
The crunch comes from kataifi, shredded phyllo dough that toasts quickly in a pan. It’s widely available in Middle Eastern grocery stores, usually frozen.
Yes. Sugar-free and dairy-free chocolates work fine and will still produce a delicious bar.
You can make pistachio butter at home by blending roasted unsalted pistachios until creamy, or substitute another nut butter if needed.
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If you try this recipe and enjoy it, please leave feedback in the comments and rate the recipe to help others find it.
Viral Dubai Pistachio Bar
Ingredients
- 2 cups dark chocolate chips (or sugar-free)
- 3 tablespoons coconut oil, divided (or unsalted butter)
- 1 tablespoon tahini (optional)
- 8 ounces raw pistachio butter, creamy
- 6 ounces kataifi pastry dough (shredded phyllo)
- 2 tablespoons white chocolate chips for decoration (optional)
Instructions
- Melt the white chocolate, if using, and drizzle small amounts into the mold cavities for decoration. Set aside to harden.
- Combine 2 cups dark chocolate chips with 1 tablespoon of coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring until smooth.
- Spoon about 2 tablespoons of melted chocolate into each mold and spread to coat the bottom and sides. Chill until set.
- Chop the kataifi and toast it in a pan with 2 tablespoons coconut oil over medium heat, stirring constantly until golden brown.
- Remove the pan from the heat and stir in the pistachio butter and tahini. Mix until evenly combined.
- Divide the pistachio filling among the chilled chocolate shells and level it. Top with more melted chocolate to seal each bar.
- Chill for 20 minutes in the fridge or 10 minutes in the freezer until firm. Carefully unmold and enjoy.
Notes
- These bars are large and can be split into two servings. Cutting a bar in half also halves the nutritional values per portion.
- Store in the fridge for up to 10–14 days in an airtight container.
- Adjust the amount of kataifi for a creamier or crunchier texture to suit your preference.
- Take care when toasting the kataifi — it browns quickly, so keep it moving in the pan.
- You can make pistachio butter at home by blending roasted pistachios until smooth if you cannot find it in stores.
Nutrition
Nutrition information is an approximation and should be used as a guide only.