This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
This viral-inspired Dubai Chocolate Bar is loaded with creamy pistachio butter, tahini, and buttery kataifi pastry – crunchy, gooey, and chocolatey in every bite! A must-try for dessert lovers.
Pin this now to find it later
Pin ItDubai Chocolate Bars (Viral TikTok-Inspired Dessert)
If you’ve seen the viral Dubai chocolate bar all over your feed, you’re not alone. This luxurious Dubai chocolate combines silky melted chocolate with a crunchy, gooey center made of pistachio, tahini, and buttery shredded phyllo dough. It’s inspired by a popular dessert from The Fix Dessert Chocolatier in Dubai, often called “Can’t Get Knafeh of It.” This Dubai chocolate recipe brings those decadent flavors home with simple steps and pantry-friendly ingredients.
⭐ Why You’ll Love This Recipe
- TikTok viral: Inspired by the trending viral Dubai chocolate bar
- Easy to make: Simple prep with no fancy tools needed
- Unique texture: Crunchy, gooey, and smooth all in one bite
- Perfect for gifting: Beautiful presentation and long shelf life
🛒 Ingredients & Substitutions
- colored or white melting candy – decorative and optional
- melting chocolate – use milk or dark depending on preference. Use high-quality chocolate bars and chop them if melting wafers aren’t on hand.
- kataifi pastry – for crunch. If unavailable, bake phyllo dough until crisp and crumble it. The texture will be slightly different but still tasty.
- unsalted butter – for toasting the kataifi
- pistachio butter – adds nutty flavor. Swap with pistachio cream for a sweeter version or use almond butter in a pinch.
- tahini paste – balances the sweetness
✨ Variations
- Add a pinch of sea salt or cardamom for a flavor twist
- Use gold leaf or edible glitter for an extra-luxury look
- Make mini Dubai chocolate bars using smaller molds for gifting
Would you like to save this?
We'll email this post to you, so you can come back to it later!
🔥 Tips
- Don’t over-toast the kataifi – it burns quickly
- Use a flat knife to level off the top and bottom chocolate layers
- Make sure the mold is dry before adding any melted candy or chocolate
- Refrigerate each layer fully before moving to the next step
❓ FAQs
It’s rich, nutty, slightly savory from the tahini, and perfectly balanced with a crunchy, gooey texture.
Yes! The Dubai chocolate bar recipe keeps well in the fridge for up to 3 months in an airtight container.
Freezing is not recommended. The chocolate may crack during thawing.
Look for it in the freezer section of Middle Eastern or specialty grocery stores, or order online.
A 9×5 inch, 1-inch deep silicone candy bar mold works best for this Dubai chocolate recipe. Here’s the one I used.
You can use any silicone mold or a lined loaf pan. Just make sure the mold is at least 1 inch deep to hold the filling properly.
Yes, but it adds a slight bitterness that balances the sweetness. If skipping, consider reducing the pistachio butter slightly or adding a pinch of salt.
Not at all! The tahini and pistachio add earthiness and depth, so the sweetness from the chocolate is nicely balanced.
Definitely! There’s no alcohol or unusual ingredients – just chocolate, nuts, and a little sesame. It’s a fun and fancy treat for all ages.
Sure! Almond butter or hazelnut spread are great alternatives. Just note that it will change the flavor profile from the traditional Dubai chocolate style.
🍽️ Other Recipes You May Enjoy
Dubai Chocolate Bar
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Equipment
- double boiler (or microwave-safe bowl)
- nonstick skillet
Ingredients
- 3 tablespoons colored or white melting candy, for decoration
- 2 cups melting chocolate, divided
- 1 cup kataifi pastry, shredded phyllo, finely chopped
- ¼ cup unsalted butter, melted
- ½ cup pistachio butter
- 1 tablespoon tahini paste
Instructions
- Decorate the Mold. Melt the colored or white melting candy and drizzle into a clean, dry candy bar mold in any pattern you like. Refrigerate for 15 minutes to set.
- Coat with Chocolate. Melt 1 cup of the chocolate and spread it inside the mold, coating the bottom and sides evenly. Tip the mold to let excess chocolate run out, then scrape the edges clean. Refrigerate for 15 minutes.
- Toast Kataifi. In a nonstick skillet, toss kataifi with melted butter and toast over medium heat until golden and crisp. Let it cool.
- Make the Filling. Mix pistachio butter and tahini in a bowl. Fold in the cooled kataifi until well combined.
- Fill the Mold. Spread the filling over the set chocolate, leaving a small border around the edges so the final chocolate layer can seal the bar.
- Seal the Bar. Melt the remaining 1 cup of chocolate and spread it over the filling. Scrape the top flat with a knife or scraper.
- Set the Bar. Refrigerate for about 30 minutes, or until completely set.
- Unmold & Enjoy. Carefully pop the bar out of the mold. Avoid bending silicone molds to keep your decorative top intact.
Notes
- Use a silicone mold for easy release
- Store in a cool, dry place or refrigerate
- Wrap bars individually for gifting or meal prep
- The recipe can be halved for smaller molds
- The Dubai chocolate bar recipe keeps well in the fridge for up to 3 months in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
