If you’re craving something truly decadent with a delightful twist, the Chocolate Dubai Bars Recipe is an absolute must-try. These bars beautifully combine the rich smoothness of dark chocolate with the nutty creaminess of pistachio butter and tahini, all wrapped in crispy kataifi pastry that adds an inviting crunch. Every bite is a harmonious dance of textures and flavors that feels like a little piece of dessert heaven, perfect for sharing with friends or indulging on a quiet night in.
Ingredients You’ll Need
Gathering the right ingredients is half the fun with this recipe. Each one serves a special purpose, from the glossy, luscious chocolate to the fragrant and crunchy kataifi. Together, they create the perfect balance of taste, texture, and visual appeal.
- 2 ½ cups dark chocolate chips: Choose good quality for the richest flavor; if you prefer, semi-sweet or chopped chocolate bars work beautifully too.
- 3 tablespoons coconut oil: Helps melt the chocolate smoothly and adds a subtle tropical note with a glossy finish.
- 1 tablespoon tahini: Adds a unique, nutty depth that complements the pistachio butter perfectly.
- 8 ounces creamy pistachio butter: The star of the filling, offering creaminess and a natural sweetness that’s simply irresistible.
- 4 to 6 ounces kataifi pastry dough (shredded phyllo dough): This is your secret weapon for crunch and lightness, toasted golden for maximum flavor.
- Optional: ¼ cup white chocolate chips: Melted for a decorative drizzle that adds a pop of color and extra sweetness on top.
How to Make Chocolate Dubai Bars Recipe
Step 1: Prep Your Molds and White Chocolate Design
If you want to add a little flair, melt the white chocolate chips and drizzle them inside your chocolate mold cavities before doing anything else. This creates a stunning design that’s sure to impress. Set these molds aside to let the white chocolate harden while you prepare the rest.
Step 2: Melt the Dark Chocolate
Combine the dark chocolate chips and one tablespoon of coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring well each time until the mixture is smooth and glossy. This careful melting prevents burning and ensures your chocolate sets perfectly later on.
Step 3: Coat the Mold with Chocolate
Spoon or brush one to two tablespoons of the melted chocolate into each chocolate mold. Spread it across the bottom and up the sides, making sure the coverage is even. Pop the mold into the fridge to let the chocolate set solid before moving on.
Step 4: Prepare the Kataifi Filling
While the chocolate chills, coarsely chop the kataifi pastry if it’s too long. Heat two tablespoons of coconut oil in a pan over medium heat. Add the kataifi and cook, stirring constantly until it turns a beautiful golden brown and smells nutty—this will be the crunchy heart of your filling.
Step 5: Mix in the Pistachio Butter and Tahini
Once the kataifi is perfectly toasted, turn off the heat and stir in the pistachio butter and tahini. Blend everything together until you have a luscious, even mixture ready to fill your chocolate molds.
Step 6: Fill the Molds with Pistachio Mixture
Divide the pistachio mixture evenly across each mold, spreading it out smoothly. This flavorful layer adds such a wonderful contrast to the glossy chocolate shell.
Step 7: Seal with More Chocolate
Top each filled mold with another spoonful or two of the melted chocolate. Spread it evenly to seal the filling inside. Now your bars are ready for their final chill.
Step 8: Chill to Set
Place the filled molds in the fridge for about 20 minutes or pop them in the freezer for 10 if you’re in a hurry. When set, gently remove the Chocolate Dubai Bars from the molds and get ready to enjoy.
How to Serve Chocolate Dubai Bars Recipe
Garnishes
These bars are a treat all on their own, but you can elevate them further with a sprinkle of crushed pistachios, a light dusting of powdered sugar, or even a drizzle of extra tahini or melted white chocolate for an elegant touch.
Side Dishes
Chocolate Dubai Bars pair wonderfully with a scoop of vanilla or pistachio ice cream. A cup of rich coffee or mint tea can also complement the sweet, nutty flavors perfectly, making for a delightful afternoon or after-dinner treat.
Creative Ways to Present
For gatherings, serve these bars on a decorative platter lined with edible flower petals or gold leaf accents. You can also wrap each bar in parchment paper tied with a colorful ribbon—a charming way to offer guests a special homemade gift.
Make Ahead and Storage
Storing Leftovers
Keep your Chocolate Dubai Bars fresh by storing them in an airtight container in the fridge. They maintain their flavor and texture perfectly for up to one week, ready whenever a chocolate craving strikes.
Freezing
These bars freeze beautifully. Place them in a single layer on a baking sheet to freeze initially, then transfer to a zip-top freezer bag or container. They can be frozen for up to three months without losing their delicious taste or texture.
Reheating
When you want to enjoy frozen bars, let them thaw in the fridge overnight. Avoid microwaving as it can compromise the texture and cause the chocolate to seize. Enjoy them slightly chilled for the best experience.
FAQs
Can I use milk chocolate instead of dark?
Absolutely! Milk chocolate will give your bars a sweeter, creamier profile. Just keep in mind that the bitterness from dark chocolate balances nicely with the pistachio and tahini, so you might want to adjust sweetness accordingly.
What is kataifi pastry and can I substitute it?
Kataifi is shredded phyllo dough commonly used in Middle Eastern desserts, prized for its crispy texture when toasted. If unavailable, finely chopped and toasted phyllo sheets or crushed crispy cereal can work as substitutes, though the texture might vary slightly.
Is there a vegan option for this recipe?
Yes! Just ensure the chocolate chips are dairy-free and use a plant-based pistachio butter. Coconut oil is already vegan, and tahini is a perfect plant-based ingredient, so this recipe easily suits vegan diets with these swaps.
How long do these bars take to set properly?
Refrigerating for 20 minutes or freezing for 10 minutes usually does the trick. The chocolate needs to harden fully to release from the molds cleanly and maintain their shape beautifully.
Can I make these bars without molds?
While molds help shape these bars perfectly, you can spread the layers in a lined pan and slice into bars once set. However, the molds give that polished look that’s hard to beat.
Final Thoughts
The Chocolate Dubai Bars Recipe is such a rewarding treat to make and share. The mix of bold chocolate, creamy pistachio, and crisp pastry is a flavor adventure you deserve to experience. I hope this inspires you to whip up a batch and savor every irresistible bite with your loved ones. Happy baking!
Print
Chocolate Dubai Bars Recipe
- Total Time: 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Decadent and crunchy Chocolate Dubai Bars featuring a luscious pistachio-tahini filling enveloped in smooth dark chocolate and crisp kataifi pastry. Perfect as an indulgent treat or gift, these bars combine rich flavors and textures for a unique dessert experience.
Ingredients
Chocolate Shell
- 2 ½ cups dark chocolate chips (or semi-sweet chocolate chips or chopped bar)
- 3 tablespoons coconut oil
- ¼ cup white chocolate chips (optional, for decoration)
Filling
- 1 tablespoon tahini
- 8 ounces creamy pistachio butter
- 4 to 6 ounces kataifi pastry dough (shredded phyllo dough)
- 2 tablespoons coconut oil
Instructions
- Prepare White Chocolate Design (Optional): Melt the white chocolate chips and drizzle small amounts inside the chocolate molds to create a decorative design. Set molds aside to let the design set.
- Melt Chocolate: In a microwave-safe bowl, combine the dark chocolate chips with 1 tablespoon of coconut oil. Melt in 20-second intervals in the microwave, stirring after each interval until fully melted and smooth.
- Coat Chocolate Molds: Spoon or brush 1 to 2 tablespoons of melted chocolate into each mold, spreading evenly over the bottom and sides. Refrigerate the molds until the chocolate hardens.
- Chop Kataifi Dough: If necessary, chop the kataifi pastry dough with a knife on a cutting board for easier handling in the filling.
- Toast Kataifi: Heat 2 tablespoons of coconut oil in a pan over medium heat. Add the chopped kataifi and cook while stirring continuously until golden brown and crisp, about a few minutes.
- Mix Filling: Remove the pan from heat. Immediately add the pistachio butter and tahini to the toasted kataifi. Stir thoroughly to create a cohesive filling mixture.
- Fill Molds: Divide the pistachio filling evenly among the chocolate-coated molds. Spread it out flat and uniform.
- Seal with Chocolate: Pour an additional 1 to 2 tablespoons (or more) of melted chocolate over each filled mold to cover the pistachio mixture. Use a spoon or silicone brush to spread smoothly.
- Set Bars: Chill the molds in the refrigerator for 20 minutes or the freezer for 10 minutes to harden the chocolate completely.
- Unmold and Serve: Carefully remove the chocolate bars from the molds and serve or store in a cool place.
Notes
- Using dark chocolate with at least 60% cocoa provides a rich flavor balance to the pistachio filling.
- Ensure kataifi pastry is chopped finely for better texture in the filling.
- Adjust sweetness by choosing semi-sweet or dark chocolates according to your preference.
- The white chocolate drizzle is optional but adds a beautiful decorative touch.
- Store finished bars in the refrigerator to maintain texture and prevent melting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
