Name: Pistachio Dubai Chocolate Bar Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1/2 cup Pistachio cream (or any nut cream you prefer); 2 Tbsp Tahini; 1 1/2 cup Kataifi (shredded phyllo dough); 2 Tbsp Unsalted butter; 12 oz Milk chocolate (melted, or any chocolate you prefer)

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Introduction

This Pistachio Dubai Chocolate Bar combines crunchy kataifi dough with rich pistachio cream and smooth milk chocolate for a unique treat. It’s a delightful mix of textures and flavors that’s perfect for chocolate lovers looking for something special.

The image shows a close-up of two pieces of dark chocolate with a thick layer of light brown peanut butter filling in the middle. The chocolate is divided into three rectangular sections on top, smooth and shiny, with the peanut butter layer slightly rough and creamy in texture, visible as one piece is broken to show the filling inside. The chocolate pieces are stacked on a dark wooden board set on a white marbled surface, with some white grated coconut scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup pistachio cream (or any nut cream you prefer)
2 Tbsp tahini

1 1/2 cup kataifi (shredded phyllo dough)
2 Tbsp unsalted butter

12 oz milk chocolate (melted, or any chocolate you prefer)

Instructions

Step 1: Carefully fluff the kataifi dough with your hands to prevent it from sticking together, then chop it into smaller chunks with a knife.

Step 2: In a large pan, melt the butter over medium heat. Add the shredded kataifi dough and stir continuously with a spatula.
Step 3: Sauté the dough until it turns golden brown and crisp, stirring frequently to avoid burning. Remove from heat and transfer to a bowl to cool slightly.
Step 4: Stir the pistachio cream and tahini into the kataifi mixture until everything is well coated.

Step 5: Chop the milk chocolate into small pieces, placing three-quarters of it in a microwave-safe bowl.
Step 6: Microwave the chocolate in 30-second intervals, stirring between each, until about 85% of it is melted.
Step 7: Add the remaining chocolate to the bowl and stir until fully melted and smooth to temper the chocolate evenly.

Step 8: Pour about 1 tablespoon of the tempered chocolate into chocolate bar molds and spread gently to coat the mold. Chill in the fridge for 10–20 minutes until set.
Step 9: Spread the pistachio-tahini kataifi mixture evenly over the chocolate base, then cover with the remaining melted chocolate to create the top layer.
Step 10: Chill the bars again for 10–20 minutes or until fully set.

Step 11: Once firm, enjoy your homemade chocolate bars immediately or wrap them up to share as gifts.

Tips & Variations

Use dark or white chocolate instead of milk chocolate for a different flavor profile.
Swap pistachio cream with almond or hazelnut cream if pistachios aren’t available.

For extra crunch, sprinkle chopped nuts on top before the final chocolate layer sets.

Storage

Store the chocolate bars in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for a few minutes before serving for best texture. They can also be frozen for longer storage; thaw in the fridge before unwrapping.

How to Serve

A close-up of several rectangular chocolate bars laid on a metal tray, each bar divided into smaller segments with a smooth, dark brown chocolate top layer. One bar is broken showing a thick, textured light brown peanut butter layer inside, contrasting with the shiny chocolate exterior. The chocolate has slight shine and minor crumbs around, with a soft, creamy filling that looks rich and dense. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought nut butter instead of pistachio cream?

Yes, store-bought pistachio or other nut butters work well as a substitute. Just ensure the texture is creamy for easy mixing with the kataifi.

What if I don’t have kataifi dough?

If kataifi dough is unavailable, you can try finely shredded phyllo dough or crushed filo pastry sheets as a substitute, though the texture may vary slightly.