Dubai Chocolate Bars
Dubai Chocolate Bars broke the internet with its standout green filling, fun shape, and the promise of delivering an epic culinary experience! Smooth, rich chocolate envelopes a salty-sweet, crispy kataifi and pistachio filling that brings a wave of mouthwatering, dynamic flavor with every addictive bite!
These Viral Dubai Chocolate Bars Are Sensational
There’s an exciting new chocolate bar in town, and this viral TikTok candy recipe checks ALL of the boxes. It’s smooth yet crunchy and gooey and sweet while also being slightly salty. And all of that goodness is tucked into one delicious Dubai Chocolate Bar you can make right at home!
If you scroll social media at all, then you’ve already seen these decadent bars making their rounds. TikTok user @Mariavehera257 introduced us to the irresistibly crunchy treat inspired by a popular dessert in Middle Eastern countries, and now you can make it yourself at home!
From testing multiple ingredients to find the very best one to practicing the right technique for forming the chocolate molds, everything about this recipe is spot on, so you can taste the Viral Dubai Chocolate Bar without wondering if it’s another recipe trend that will waste your time and money.
Typically, Dubai Chocolate sells for $20 to $25 per bar. The ingredients to make it at home aren’t cheap either, but you can make 4 bars for around the price of 1 at the store!
Rebecca’s Recipe Review
Taste: Rich dark chocolate and salty pistachio. I’m not a huge sweet pistachio fan, but this really is a delicious combo.
Texture: Crunchy and gooey. It’s ALL about the crunch—definitely the most addictive part!
Ease: 4/10
Pros: Fun texture and dynamic flavor make this a treat with indulging in.
Cons: The process is a bit tedious, and filling the molds can be tricky.
Dubai Chocolate Bar Ingredients
- White Chocolate Chips – Choose high-quality white chocolate chips!
- Oil Based Green Food Coloring – Use only oil-based or powdered food coloring. I do not recommend using a water-based coloring since it would cause the white chocolate to seize up and become grainy.
- Dark Chocolate Chips – Again, choose a high-quality chocolate if possible!
- Kataifi Dough – Once toasted, this gives the Dubai Bars their satisfyingly crunchy texture! If you’re unable to get your hands on kataifi dough, you can use shredded wheat cereal in its place for a similar crunch.
- Salted Butter – For toasting the kataifi dough.
- Pistachio Cream – Can sometimes be found in specialty grocery stores, but I just order mine from Amazon to save on time hunting it down.
- Tahini – Gives a slight boost of nutty flavor to the Dubai Bars.
- Salt
How To Make The Viral Dubai Chocolate Bars
- Melt white chocolate chips at intervals in a small microwave-safe bowl until melted. Stir drops of oil-based green food coloring into the melted white chocolate until the color becomes even.
- Drizzle the melted green chocolate into the bottom of each of the four cavities of the mold. Then transfer the mold into the fridge to the drizzle to set.
- Melt dark chocolate chips in a clean microwave-safe bowl at intervals, stirring between each one until the chocolate becomes smooth.
- Remove the mold from the fridge and pour a portion of the melted dark chocolate into the cavities, over the green drizzle, ensuring an even distribution of the dark chocolate.
- Spread the chocolate evenly in the cavity using the back of a spoon or a pastry brush, aiming for a thick coat of chocolate. Shake off any excess chocolate and use the back of a knife to slide it flat across the top of the mold to remove any excess chocolate. Afterward, transfer the mold into the refrigerator until the shells firm up.
- Crush up kataifi dough in a large bowl by using your hands.
- Melt salted butter in a large skillet over medium-low heat. Once melted, add the kataifi dough and toast it by stirring constantly until it becomes a deep golden brown and crispy. Then transfer the toasted kataifi to a plate to allow it to cool completely.
- Stir pistachio cream, tahini, and salt together in a large bowl until the mixture becomes well combined.
- Fold the cooled kataifi into the pistachio cream mixture until it is evenly distributed.
- Spoon the pistachio kataifi mixture into the chilled chocolate shells.Gently press the filling down to fill the bars and level the filling out. Be sure to leave a small gap to allow room for the top layer of chocolate.
- Pour the remaining melted dark chocolate over the top of the filling to seal the bars.
- Transfer the mold back into the refrigerator to chill until the chocolate is completely solid.
- Carefully turn the mold over and flex it gently to release the fully set, hard chocolate bars. Enjoy!
Homemade Dubai Chocolate Bar Variations
- Swap pistachio cream out for Biscoff, Almond Butter, Nutella, or Peanut Butter for a different (but delicious!) flavor profile!
- No Mold? Make Dubai Chocolate Cups in a muffin tin with liners.
- Add crushed peanuts or pistachios into the filling mixture for more crunch.
- If dark chocolate isn’t your preference, feel free to use milk chocolate or white chocolate to make these Dubai Bars. You could also do a combination of chocolates for a delicious mixed bar.
- Some viral variations add cinnamon or cardamom to the filling mixture for a warm, spiced flavor.
Rebecca’s Tips
- Add a pinch of salt to the filling to enhance the flavor of the pistachios.
- Use a silicone chocolate mold so the bars pop out easily without cracking.
- If using regular chocolate chips, add 1 teaspoon of coconut oil to them to keep the chocolate smooth.
- Use a kitchen scale for the best results.
- If you plan to sell these candy bars at a market or give them as gifts, I recommend this guide to chocolate tempering for a more polished finish. And grab these plastic bags to package them in.
How To Store Dubai Chocolate
Store Homemade Dubai Chocolate Bars in an airtight container in the fridge to keep the filling fresh and the kataifi crunchy. Once stored in the fridge, eat the chocolate bars up within 1 week.
Some prefer to allow the Dubai Bars to sit at room temperature for 10 to 15 minutes before devouring.
Pistachio Paste vs Pistachio Cream
When selecting ingredients to make this recipe for Dubai Chocolate Bars, be sure to grab pistachio cream, not pistachio paste. Pistachio cream is a sweet, spreadable consistency that’s known use is for toppings or fillings for sweet treats.
Whereas pistachio paste consists of ground pistachio with a thick texture that hasn’t been sweetened.
Dubai Chocolate Supplies
- Chocolate Bar Mold – This is the silicone candy bar mold I used and one of the most popular on TikTok. You can, however, use other molds in other sizes or use a muffin tin or mini loaf pan.
- Pistachio Paste – Although it can be challenging (but not impossible) to find in person, it is available for purchase online. I have tested Dubai Chocolate Recipes with Pisti Cream of Pistachio and this Sicania Pistachio Cream.
- Kataifi – You can use frozen if you can find it, but I have used this Kataifi Shredded Fillo Dough from Amazon in all my Dubai recipe testing.
- Couverture Chocolate – This is my favorite chocolate to use for candy, and I personally use Callebaut Belgian Chocolate which has a higher cocoa butter content that traditional baking chocolate or chocolate chips. This price might come as a shock, but when you do the math, it’s about $30 more than if you bought the same amount of Ghirardelli Melting wafers, and the flavor and quality are significantly better. A bag will supply enough chocolate for several recipes. I love using them in my recipes for Jacques Torres Cookies, Hot Chocolate Bombs, and Peanut Butter Balls.
More Viral Recipes
- Viral Onion Ring Chips – Crispy, crunchy slices of thin onion covered in parmesan cheese!
- Boat Dip Recipe – Mouthwatering Mexican-flavored dip made with just 4 ingredients in 5 minutes!
- Anna Paul’s Turkish Pasta – A delicious 15-minute dish filled with bright yet spiced flavor!
- Greek Frappe – The viral coffee recipe that swayed the entire internet into loving instant coffee!
- Tini’s Mac and Cheese – Crafted with a trifecta of cheeses, a blend of spices, and corkscrew pasta!
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Viral Dubai Chocolate Bar Recipe
Equipment
- 4-cavity chocolate bar mold
- Large skillet
- Microwave-safe bowls
- Measuring Cups
- Measuring spoons
- Spatula
- Spoon or small pastry brush
Ingredients
- ¼ cup white chocolate chips 46g
- 3 drops oil-based green food coloring
- 2 cups dark chocolate chips 370g
- 6 ounces kataifi dough shredded
- 4 tablespoons salted butter 56g
- 12 ounces pistachio cream
- ⅓ cup tahini 80g
- ¼ teaspoon salt
Instructions
- In a small microwave-safe bowl, melt ¼ cup white chocolate chips at 30-second intervals, stirring between each one. Once melted, stir in 3 drops oil-based green food coloring until you have a smooth, even color.
- Using a spoon or fork, drizzle the green chocolate into the bottom of each of the four cavities of the mold. Place the mold in the refrigerator for 5 to 10 minutes for the drizzle to set.
- Melt 2 cups dark chocolate chips in a medium bowl in the microwave at 30-second intervals, stirring between each one until smooth.
- Remove the mold from the fridge and pour about two-thirds of the melted dark chocolate into the cavities, dividing it evenly.
- Use the back of a spoon or a pastry brush to spread the chocolate, making sure the bottom and all sides of each cavity are completely and thickly coated. Shake off any excess chocolate and use the back of a knife to run around the flat top of the mold to remove any excess chocolate. Place in the refrigerator for 10 to 15 minutes until the shells are firm.
- Meanwhile, use your hands to crush up 6 ounces kataifi dough in a large bowl and set aside.
- Melt 4 tablespoons salted butter in a large skillet over medium-low heat. Add the kataifi6 ounces kataifi dough and toast it, stirring constantly, for 8 to 10 minutes until it is deep golden brown and crispy. Transfer to a plate to cool completely.
- In a large bowl, stir 12 ounces pistachio cream, ⅓ cup tahini, and ¼ teaspoon salt until well combined.
- Fold in the cooled kataifi until it is evenly distributed.
- Spoon the pistachio filling into the chilled chocolate shells. Gently press the filling down with your hands to fill the bars and level them, leaving a small gap at the top for the final chocolate layer.
- Reheat the remaining chocolate, if needed, and pour it over the filling to seal the bars.
- Place the mold back in the refrigerator and chill for at least 1 hour, or until it is completely solid.
- Once fully set, carefully turn the mold over and flex it gently to release your finished bars.
Notes
- Use only oil-based or powdered food coloring. Standard water-based coloring will cause the white chocolate to seize and become grainy.
- Stir the kataifi constantly on the stovetop to make sure it toasts evenly and doesn’t burn.
- Make sure the chocolate shell, especially the corners and sides, is thick enough. If it’s too thin, the bars may crack when you demold them.
Milk chocolate or semi-sweet chocolate can be used instead of dark chocolate for a sweeter bar. If you can’t find kataifi, finely crushed shredded wheat cereal can provide a similar crunch. For a different flavor profile, you could substitute biscoff butter, almond butter or peanut butter. Storage
Store the finished chocolate bars in an airtight container in the fridge to keep the filling fresh and the kataifi crunchy. They will keep for up to one week.
Nutrition
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