Dubai Chocolate Bar Recipe with Pistachio Knafeh Filling

Make the viral Dubai chocolate bar at home with a creamy pistachio filling, crispy toasted kataifi, and a rich chocolate shell. This easy homemade Dubai chocolate bar recipe is sweet, crunchy, smooth, and perfect for anyone who loves pistachio desserts.

Dubai Chocolate Bar split in half and stacked on top of each other.

If you have seen the Dubai chocolate bar all over social media, you are definitely not alone. This chocolate bar became popular because of its dramatic crack, glossy chocolate coating, and creamy green pistachio center mixed with crisp kataifi. It is inspired by Middle Eastern flavors, especially knafeh, and combines familiar ingredients in a fun and luxurious way.

The best part is that you do not need to travel to Dubai to enjoy it. With a few simple ingredients, a chocolate mold, and a little patience, you can make a homemade Dubai chocolate bar that looks impressive and tastes rich, nutty, and crunchy in every bite.

This recipe uses milk chocolate for the outer shell, but dark chocolate also works if you prefer a deeper flavor. The filling is made with pistachio cream, tahini, and toasted kataifi dough. The tahini helps balance the sweetness of the pistachio cream and gives the filling a more rounded flavor. White chocolate and food coloring are optional, but they can be used to decorate the outside of the bar for that colorful viral look.

Dubai Chocolate Ingredients

Milk or dark chocolate: Use good-quality chocolate for the best taste and texture. Milk chocolate gives the bar a sweeter, creamier finish, while dark chocolate adds a richer flavor.

Kataifi dough: Kataifi is shredded phyllo dough. It is commonly used in Middle Eastern desserts and gives the filling its signature crispy texture.

Butter: Butter is used to toast the kataifi until golden and crunchy.

Tahini paste: Tahini is made from pureed sesame seeds. It adds depth, nuttiness, and balance to the sweet pistachio filling.

White chocolate: Use white chocolate if you want to create decorative colors on the outside of the chocolate bar.

Coconut oil: A small amount of coconut oil helps the white chocolate melt smoothly and prevents it from seizing.

Pistachio cream: Store-bought pistachio cream works well, or you can use a homemade version if you prefer a fresher, richer flavor.

Food coloring: This is optional and only needed if you want to tint the white chocolate for decoration.

How to Make Dubai Chocolate Bar

Raw shredded Kataifi dough. — **Step 1:** Chop the kataifi dough into smaller pieces so it toasts evenly and mixes easily into the filling.

Adding pistachio and tahini to the toasted kataifi crip. — **Step 2:** Melt butter in a pan over medium heat. Add the kataifi and toast until golden brown. Stir in the tahini and pistachio cream.

Pistachio cream kunafa filling in a skillet. — **Step 3:** Mix until everything is fully combined, then remove the pan from the heat.

Adding chocolate to the chocolate mold. — **Step 4:** Melt the white chocolate with coconut oil. Divide it into small bowls if using food coloring, then drizzle it into the mold for decoration.

Process of coating the chocolate mold with chocolate to make the outer shell. — **Step 5:** Melt the milk or dark chocolate using a double boiler or microwave in **30-second intervals**, stirring between each interval. Pour some chocolate into the mold and coat the bottom and sides completely.

Process shot showing addition of pistachio cream kunafa into the chocolate mold. — **Step 6:** Add the pistachio kataifi filling and smooth it into the corners so every slice has an even center.

Process shot showing how to make dubai chocolate bars. — **Step 7:** Cover the filling with more melted chocolate and spread it evenly. Chill until the chocolate is firm.

Two Dubai Pistachio Chocolate Bars next to each other. — **Step 8:** Once set, remove the chocolate bar from the mold and slice or break it into pieces.

Pro Tips

Toast the kataifi until it is fully golden for the best crunch.
Use good-quality chocolate because it is the main flavor of the shell.
Do not skip the tahini unless necessary. It balances the sweetness and improves the flavor of the filling.
Use more pistachio cream than kataifi to keep the center creamy instead of dry.
A silicone mold makes it easier to remove the chocolate bar without cracking it.
Let the bar sit at room temperature for 10 to 15 minutes before serving if you prefer a softer center.

A dubai pistachio chocolate bar cut in half.

Common Questions

How long does a Dubai chocolate bar stay fresh?

When stored properly, the chocolate bar can stay fresh for up to 2 weeks in the refrigerator.

How should I store a Dubai chocolate bar?

Store it in an airtight container in the refrigerator. If you want the center to soften slightly, let it sit at room temperature for 10 to 15 minutes before eating.

Do I need tahini for Dubai chocolate?

Tahini adds depth and helps balance the sweetness, but you can omit it if you prefer or if you have a sesame allergy.

More Pistachio Recipes

Authentic Pistachio Baklava
Pistachio Maamoul
Bird Nest Baklava with Pistachio
Pistachio Shortbread Cookies
Dubai Chocolate Strawberry Cup

This homemade Dubai chocolate bar has everything that makes the viral dessert so popular: a crisp chocolate shell, creamy pistachio filling, toasted kataifi, and a beautiful layered texture. It is rich enough for a special occasion but simple enough to make at home with basic equipment. Serve it chilled for a firm bite, or let it soften slightly for a creamier center.

Dubai Chocolate Bar

This Dubai chocolate bar combines creamy pistachio filling with crispy kataifi inside a rich chocolate shell. It is an easy homemade version of the viral treat and makes a unique dessert for sharing or gifting.

Prep Time: 20 minutes

Cook Time: 10 minutes

Chilling Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 8 servings

Equipment

2 large candy bar molds, about 1 inch deep

Ingredients

1½ cups milk chocolate, melted
2 tablespoons tahini
1½ cups pistachio cream
2 cups shredded kataifi dough, chopped
¼ stick unsalted butter
1 teaspoon coconut oil
¼ cup white chocolate, optional, for decoration
food coloring, optional

Instructions

Chop the kataifi dough into smaller pieces.
Melt the butter in a pan over medium heat. Add the kataifi and toast, stirring often, until it turns golden brown and crisp.
Add the tahini and pistachio cream to the toasted kataifi. Mix until fully combined, then turn off the heat.
Melt the white chocolate with the coconut oil. If using food coloring, divide the melted white chocolate into small bowls and tint as desired. Drizzle it into the mold for decoration.
Melt the milk chocolate using a double boiler or microwave in 30-second intervals, stirring between each interval until smooth.
Pour some melted chocolate into the mold and spread it over the bottom and sides. Use a brush if needed to create an even shell.
Add the pistachio kataifi filling and smooth it into an even layer, making sure it reaches the corners.
Cover the filling with the remaining melted chocolate and spread it evenly to seal the bar.
Chill until the chocolate is firm. Remove from the mold, then slice into bars or break into pieces.

Notes

Use Belgian chocolate if possible for a smoother, richer shell.
Keep the filling creamy by using more pistachio cream than kataifi.
If storing for later, remove the bar from the refrigerator about 15 minutes before serving for a softer center.
Use a silicone mold for the easiest release.

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