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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!

Notes

I have included the amount of pistachio cream vs konafah that myself and my family like, after testing this recipe multiple times. If you like more pistachio cream or less pistachio cream, feel free to play around with the measurements to cater this candy bar perfect for you!