Viral Dubai Chocolate Bar Recipe

Course Dessert

Prep Time 20

Cook Time 10

Chill Time 1

Total Time 1 30

Servings bars

Overhead photo of Dubai Chocolate Bars on a piece of parchment paper.

Dubai Chocolate Bars went viral for their bold green filling, creamy crunchy filling, and unforgettable flavor! Rich chocolate wraps around a salty-sweet, crunchy pistachio center for a truly addictive bite.

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.

Substitutions
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

Find it online: www.sugarandsoul.co/dubai-chocolate-bars/