Homemade Dubai Chocolate Bars (A Taste of Luxury)
This post may contain affiliate links. If you make purchase after clicking a link, I may receive a commission at no extra cost to you.
Have you seen the viral Dubai Chocolate Bars that’s been taking over social media platforms? It’s a global sensation, and now, you can make your own version right at home with my tried-and-true recipe! This isn’t just any candy bar—it’s a decadent treat with layers of crispy kataifi, smooth pistachio cream, and rich, silky chocolate. Y’all—you’re going to love it, I promise!
Dubai Chocolate Bars
People all over New York, the United Arab Emirates, and the United States are searching for the famous Dubai chocolate bar at Middle Eastern grocery stores or ordering it from online retailers—sometimes waiting 4-5 business days just to get a taste!
But why wait when you can make the next best thing in your own kitchen?
At least, this is how I felt about it.
So, I made it my mission to PERFECT these viral chocolate bars myself. And y’all—oh.my.word. Now I understand what the fuss is all about!
I’ve made it several times just so I can make sure the recipe is exactly the way I want it.
That, and the fact that my family and I are super addicted to it now!
What is Dubai Chocolate and What Makes it Special?
If you’ve been on social media lately, you’ve probably seen the viral Dubai chocolate bar popping up everywhere. It’s a viral sensation that has taken over food trends, and for good reason!
Dubai chocolate is made with kataifi pastry, a traditional Middle Eastern pastry that’s similar to phyllo dough but shredded into fine, delicate strands.
When baked, it turns golden brown and creates the perfect crispy texture.
Inside, you’ll find a creamy, nutty layer of rich pistachio cream, giving it a flavor that’s just so amazing. I cannot even describe it. You just need to try it for yourself!
Why You’ll Love My Dubai Chocolate Bars
Lately, people have been making fake Dubai Chocolate Bars using Mini Wheats cereal, but trust me—that’s not the real deal!
My recipe stays true to the original with layers of crispy kataifi, luscious pistachio cream, and silky chocolate, just like the authentic version. If you want the rich, decadent taste everyone’s raving about, skip the shortcuts and use my recipe!
- The Perfect Crunch: The secret to the irresistible crispy texture is the kataifi pastry (also known as crispy kataifi or konafah dough). It’s like nothing you’ve ever tasted before.
- Rich Pistachio Cream Filling: If you’re a fan of nutty flavors, you’re gonna love these chocolate bars! The smooth, rich pistachio cream blends perfectly with the crunchy layers.
- Better Than Store-Bought: You don’t have to wait for an online order or hunt through Middle Eastern grocery stores to get your hands on a Dubai chocolate bar. Now you can just make it yourself!
Ingredients Needed for Dubai Chocolate Bars
- Tony’s Chocolate Bar (or Your Favorite MILK Chocolate): I recommend using premium milk chocolate for the best taste and texture. Tony’s is best, in my opinion, and although you could use dark chocolate, if you’re after an authentic taste, opt for milk chocolate!
- Thawed Frozen Konafah Dough (Kataifi Pastry): This is a traditional Middle Eastern pastry that’s similar to phyllo dough. It is best to buy frozen Konafah, but in a pinch, dried Kataifi shredded phyllo dough may be used. Frozen is best though!
- Jar of Pistachio Cream: You’ll need to use pistachio cream and NOT pistachio butter for this recipe! If it’s too thick, pop it in the microwave for 30 seconds so it pours and mixes more easily. (See my notes and links below.)
- Butter: Helps toast the kataifi pastry to perfection.
- Salt: It balances the sweetness of the rich chocolate and brings out the nutty flavors of the pistachio filling.
- 1-Inch Deep Chocolate Bar Mold: This helps shape the bars into a candy bar with a clean, polished look. If you don’t have a chocolate bar mold, you can use a loaf pan lined with parchment paper instead (it just won’t look as pretty).
Ingredient Notes: Traditional Dubai chocolate bars call for tahini in them. I personally do not like the flavor once the tahini is added, so I don’t use it. If that’s your jam though, go right ahead and add a splash!
Konafah dough and kataifi pastry are the same thing, so don’t let that confuse you when looking for it! Here’s what it looks like:
Pistachio Cream Notes
I mentioned before that you can’t use pistachio butter for this recipe; you need pistachio cream. But here’s something to keep in mind—pistachio cream is sometimes labeled as pistachio spread so don’t let the different names throw you off!
Here’s the difference—pistachio cream is smooth, silky, and completely free of any chunks, similar to melted white chocolate but green.
Pistachio paste and pistachio butter, on the other hand, have a much grittier texture with visible bits of pistachio throughout. For the best texture and flavor in these Dubai chocolate bars, be sure to use pistachio cream.
It’s been tough to find in my area lately because everyone keeps buying it up, so I’m planning to experiment with making my own pistachio cream to see how it compares. I’ll post it here on the blog if it works out well!
Where to Buy Pistachio Cream
If you’re looking to buy some, Middle Eastern, Turkish, or European grocery stores usually have it for a better price.
Around here, it costs about $8–$12 for a 10.5oz jar at local stores, but online (especially on Amazon), it tends to go for $18–$25 for the same size. Wherever you get it, just make sure you’re buying a good-quality pistachio cream—it makes all the difference!
Here are a couple good quality brands on Amazon: Crema al Pistacchio and Sicania Premium Pistachio Cream.
Chocolate Mold
This is the mold that I used to make my candy bars. You’ll need to use a thick mold (at least a 1-inch thick) so it’s deep enough to accomodate the filling. The more filling the better. A thin layer of chocolate is the secret to the addictiveness of this candy bar!
This candy bar mold would also work well.
Other Treats You’ll Love
If you love these Dubai chocolate bars (I cannot imagine you wouldn’t!), then be sure to try my Dubai Strawberry Cups too!
How to Make Dubai Chocolate Bars
1.) Toast the Kataifi Pastry: In a large skillet or deep pot, melt butter over medium heat. Add the thawed frozen konafah dough and cook, stirring often, until it turns golden brown and crispy. Remove from the heat and sprinkle with a little salt.
2.) Mix in the Pistachio Cream: Heat the pistachio cream in the microwave for about 30 seconds to make it easier to pour. Stir the cream into the toasted kataifi mixture until everything is well combined.
3.) Melt the Chocolate: In a double boiler, melt the chocolate until smooth. Stir occasionally to prevent burning.
4.) Coat the Chocolate Bar Mold: Using a pastry brush or the back of a small spoon, spread a thin layer of melted chocolate inside your chocolate bar mold. Place in the freezer until the chocolate hardens.
5.) Fill the Bars: Once the chocolate shell is set, scoop the kataifi-covered pistachio cream mixture into the mold. The deeper the better! Press it down gently to make sure it fills the mold evenly.
6.) Seal the Bars with More Chocolate: Spread a final thin layer of melted chocolate on top to seal the bars. Pop them in the fridge or freezer until the chocolate is fully set.
7.) Enjoy at Room Temperature: Once set, remove the bars from the mold and let them sit at room temperature before eating.
Cook’s Note: I’ve included the ratio of pistachio cream to konafah that my family and I love after testing this recipe multiple times. But don’t be afraid to make it your own!
If you prefer a creamier filling, add more pistachio cream. If you love extra crunch, use more crispy konafah. Feel free to adjust the amounts to create the perfect candy bar for you!
How to Store
To keep your Dubai chocolate bars fresh and delicious, store them in an airtight container in a dry place at room temperature.
If your kitchen is warm, you can refrigerate them, but let them sit out for a few minutes before eating for the best texture and flavor.
Avoid storing them near heat or direct sunlight to prevent the chocolate from melting. If you need to keep them for longer, you can freeze them in a well-sealed container, but be sure to let them thaw before enjoying for the best dessert experience!
Dubai Chocolate Bars
Equipment
- 1-inch deep chocolate bars mold
Ingredients
- 1 Tony’s chocolate bar milk chocolate (or your favorite chocolate)
- Half of 1 - 17.6oz package Thawed Frozen Konafah dough chopped
- 10.5 ounce jar of pistachio cream
- 2-3 tablespoons of butter
- Salt to taste
Instructions
- In a large skillet or deep pot, melt 2-3 tablespoons of butter. Add the the konafah. Cook on medium low heat, stirring often - until the konafah is golden brown and crispy. Remove from the heat and season with a little salt.
- Mix in the pistachio cream. Sometimes it makes it easier to heat the jar of pistachio cream in the microwave for about 30 seconds so that the pistachio cream easily pours out and mixes easier. Set the mixture aside.
- In a double boiler, melt the chocolate. Using a pastry brush or the back of a small spoon, spread a thin layer of melted chocolate in the bottom and up the sides of the mold. Place in the freezer until hardened and set.
- Once the chocolate is set, scoop in the konafah/pistachio cream mixture. The deeper the better! Then, spread a thin layer of melted chocolate on top to seal the bar. Allow to cool until the chocolate is set. I like to speed the process along by popping it in the fridge for a few minutes.
- These are best at room temperature!
