Dubai Chocolate Bar Recipe
Updated Sep 24, 2025
This homemade version of the viral Dubai Chocolate Bar is an easy-to-make recipe and has just 3 essential ingredients and a delicious taste!
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Make Dubai Chocolate Bar at Home!
You’ve probably seen the Dubai chocolate bar all over the internet and probably in stores by now too and this is my take on it with my own dubai chocolate bar recipe. The original chocolate bar is from a retailer in Dubai…and costs $25! It’s made with Kataifi (shredded phyllo), pistachio butter, and chocolate and it’s easier thank you think to make!
When I tried recreating it, it did not disappoint and went viral on my TikTok page. The toughest thing about this recipe is that you’ll need a chocolate bar mold, but I think it’s worth buying so you can make this Dubai chocolate bar over and over again. If you don’t want to invest in a mold just yet, you can try my Dubai Chocolate Strawberries which is made in a cup!
This recipe was part of our monthly Cooking Challenge for April 2025!
Dubai Chocolate Bar Ingredients
- Chocolate: I like to use milk chocolate because it’s softer and creamier, but I also love dark chocolate and pistachio flavors together, so you can use any chocolate you like! For drizzling on top, I go for white chocolate, but it’s completely optional.
- Kataifi: This is basically shredded pastry dough that’s used in a lot of Middle Eastern desserts, like knafeh. You can find it on Amazon! It comes in long strands, so you have to chop it up to make it easier to fry on a skillet.
- Pistachio butter: Pistachio butter isn’t easy to find but I buy it from Middle Eastern grocery stores, Italian specialty shops, or on Amazon. Go for crunchy or creamy. You can even make your own pistachio butter!
- Tahini: You can leave this one out if you’re not a tahini fan, but I think it gives the filling a richer, nuttier taste.
- Salt: I always like a bit of sea salt sprinkled on top of these Dubai chocolate bars, but this is optional!
How to Make Dubai Chocolate Bars
Dubai Chocolate Bar
Video
Ingredients
- 2 ounces white chocolate chips
- 12 ounces milk chocolate chips divided
- ¼ cup unsalted butter
- 8 ounces kataifi shredded dough finely chopped
- 2 (7-ounce) jars pistachio butter
- ¼ cup tahini
Instructions
- Place the white chocolate in a microwave-safe bowl. Microwave at 30 second intervals. Stir the chocolate in between each 30 seconds until all the chocolate is melted. Drizzle with a fork into 2 16-ounce chocolate molds and set aside in the freezer for 10 minutes.
- Place 10 ounces of the chocolate chips in another microwave-safe bowl. Microwave at 30 second intervals. Stir the chocolate in between each 30 seconds until the chocolate is mostly melted. Fold in the remaining 2 ounces of chocolate chips and stir to combine. Pour about half the chocolate over the white chocolate drizzle and use a pastry brush to make sure it evenly covers the bottom and sides. Allow it to set at room temperature for 5 minutes, then place in the freezer for 20 minutes.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the kataifi and cook, stirring constantly until browned and crispy, about 10 minutes. Turn off the heat and stir in the pistachio butter and tahini, allow to cool for 10 minutes in the pan while waiting on the chocolate molds to freeze.
- Divide the pistachio filling mixture equally into the chocolate molds. Spread them out evenly to the top of the mold.
- Pour the remaining half the melted chocolate over the pistachio filling and use a an off set spatula to evenly cover the pistachio mixture so it’s flat with the chocolate mold. Place in the freezer again for 20 minutes.
- Remove from molds, cut into pieces and enjoy immediately. Keep stored in the fridge for best texture.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t skip the freezer time. I know this Dubai chocolate bar recipe calls for freezing the bar multiple times at different steps, but each stage is important for setting the chocolate properly.
- Use silicone chocolate molds. I find these make it easiest to unmold the chocolate bars after! They pop right out.
- Make sure your kataifi is crunchy. You’ll want to take your time toasting your kataifi so that it’s golden brown and gives the filling the right texture! It can clump, so you might want to break it up with your hands before adding it to the skillet.
- Add a little coconut oil to your chocolate. If you’re worried about the chocolate melting smoothly (I’ve had it seize up in the microwave before), you can add ½ teaspoon of coconut oil.
FAQs
For the best results, I recommend storing any leftover chocolate in the fridge in an airtight container for up to 7 days. That way it’ll keep its crunchy-smooth texture.
Yes! Keep them an airtight container, and they’ll last for up to 3 months in the freezer. When you’re ready to eat, thaw them on the counter top, or even enjoy frozen!
If you can’t find chocolate molds or you don’t want to wait for some to get shipped, try making your Dubai chocolate bars in a loaf pan. Add parchment paper with an overhang to make it easier to pull out and you’ll have a chocolate bar about the size of what a mold would be. It may be a little hard to cut into chunks, but it works!
Make sure that you temper your chocolate correctly (which means heating it slowly and then bringing it back down to room temperature) before adding it to your mold.
Comments
Great recipe! It was delicious.
So happy you liked it, Asher! Thank you!!
Could you please share the price per bar? I have 4 kids, it might be too much for one week’s budget but maybe 2. How long can I keep them cold and fresh?
Hi there! The price per bar depends on where you purchase the ingredients. If you freeze the bars in an airtight container, they will stay fresh for up to 3 months. Hope that helps!
Made this recipe yesterday and it was a big hit! Added saffron to the white chocolate to give it a twist. Thank you so much for the recipe!!
Yum, love that you added saffron! That sounds so good! So glad you liked the recipe, Yen. Thank you so much!!
So easy and so delicious! I could eat it all in one sitting
Me too haha! So happy you enjoyed it!!
Hi Yumna! This recipe looks amazing. About how many cups of the pistachio filling are produced in this recipe? I’m planning to make a “Dubai” cake in which I would spread the pistachio filling in between chocolate cake layers, so I’m trying to figure out if I need to adjust the volume of the filling. Thanks in advance for your help! I plan to make your bars one day too 🙂
I use 2 (7-ounce) jars of pistachio cream and 8 ounces of kataifi. The pistachio cream alone is about 2 cups and I would estimate the kataifi folded into it might make it about 2.5-3 cups but I’ve never measured that before. Hope that helps!
Hi! I’m making this for July 4th and so excited. It is 8 oz or 16 oz of kataifi? 8 looks so small for two molds? Please help
You only need 8 ounces. Enjoy!
Thank you!
So glad you liked it!
With respect to the pistachio butter…It’s one 7-ounce jar or two 7-ounce jars?
You need two 7-ounce jars of pistachio butter (14 ounces total) for the recipe.
Hello! I am about to make this recipe. I bought a 2 pack of silicone molds .. each mold will make 6 smaller bars. I’m trying to determine if I should make a single batch or double. Can anyone tell me how many large bars she made with this recipe? Or if you have experience with making smaller bars, would love any feedback! Thank you!!
Hi Keeley! The recipe makes 2 bars with ten 2-ounce squares each. Each mold holds 2.5 cups. Hope that helps!
Looks good! Need the recipe please
Hi Mary! You can find the recipe card at the bottom of the post or follow this link: https://feelgoodfoodie.net/recipe/dubai-chocolate-bar/#wprm-recipe-container-121928
Hi-I saw on tube a video about Beirut chocolate. Do you know if there is a recipe for it?
Awesome. I will try this recipe
Can’t wait to hear what you think!
How many chocolate molds will I need for this recipe?
You will need 2 chocolate molds (the recipe makes 2 chocolate bars). Here are the ones I use: https://amzlink.to/az0HXOM9nVS6h
Really delicious and easy to make!
Thank you, Debbie! So happy you liked it!
Is the pistachio butter 2 oz or two bottles (14oz)
You can use two 7-ounce jars of pistachio butter, or 14 ounces total. If you can find a 14-ounce jar, that would work great. Hope that helps!!
This was so good and so much fun to make! I’ve seen these bars all over social media and wanted to try! These definitely lived up to the hype!!
Yay, so happy they lived up to the hype!! Thank you, Jenna!
Hi I was curious what brand/kind of tahini did you use? Can I get it on Amazon?
Great question, Jessica! I like using the Ziyad Brand tahini for this recipe. Here’s the Amazon link: https://amzlink.to/az087dGz4ARQO
Thank you for the recipe. I purchased the chocolate molds you recommended and loved the easy steps of this recipe! Can’t wait to try your Dubai Chocolate covered strawberries during strawberry picking season. Sooo good! Xx
Aww, so happy you loved it!! Thank you so much, Noor! I hope you enjoy my Dubai Chocolate Strawberries recipe this summer!
Just made this and wow—it turned out amazing! The combination of textures is perfect: crunchy, smooth, and just the right amount of sweetness. It was super easy to follow, and I loved that it only needed a few ingredients. Such a fun and unique twist on a chocolate bar—definitely going into my favorites!
Yay!! Aww, so glad you loved it! Thank you, Gabriela!
We tried this last year when we went on vacation and haven’t been able to find it anywhere near us. This recipe is great and super easy. The chocolate turned out so good that I made like 15 bars to keep on hand! So good!
Aww, love that!! So happy you like the recipe! Thanks, Salma!!
The Dubai chocolate bars turned out amazing! The recipe is much easier than anticipated. Love the use of a dark chocolate (instead of milk) as they are not too sweet. The addition of the tahini is also so good 😊. Made a bunch and packaged them as party favors for a birthday brunch and the guests went crazy for them.
Aww, love that!! So glad your birthday guests loved the chocolate bars as favors and that you found them easy to make! Thank you, Paula!
Made these for a family gathering. They were super yummy and so fun to make!
Aww, so happy you liked them!! Thanks, Fatimah!
10 out 10 would make this again! The combination of pistachio cream and chocolate is elite, yum! Looks like an expensive treat that is not labor intensive. Simple and easy to make.
So good!
Yay!! So glad you loved it! Thanks, Salma!
I made this April challenge recipe as individual chocolate treats for Easter. It was labor of love 💕 because I made the pistachio cream but it was a fun challenge and it opened the door to so many more varieties to try. Thank you, Yumna.
Love that!! So happy you liked the recipe, Agnes. Thank you so much!
Magically one week after purchasing our first Dubai bar at a local candy store your email appeared in the inbox! Needless to say perfect timing. I ordered the kataifi and chocolate molds. I made my own pistachio butter. The recipe directions are well written and easy to follow. This bar is excellent. I have reordered more kataifi so we don’t run out and I can make it whenever I want. Thank you for the wonderful 5-star recipe!
Yay!! So happy you love the recipe, Christa! Thank you so much!
What kind of chocolate did you use? An actual candy bar, baking chips. Please advise. Thanks
I use a milk chocolate bar but you can use any chocolate you’d like.
Love this! I have been eager to try this but was overwhelmed with getting the right ingredients. The recommendations were so helpful! Everything came together perfectly and it is delicious! I plan to add mini-bars to our Easter baskets and I know they will be a favorite.
Awww, I love that!! So happy you found the tips helpful! Thank you, Adrienne!!
I can’t stop making these delicious, crunch-filled Dubai Chocolate Bars! April Challenge complete! #SOGOOD
Yay!! So happy you love it, Noreen! Thank you!!
I’ve been so curious to try the viral Dubai chocolate bar and when I saw your recipe, I couldn’t wait to have a go. Wow—so rich and delicious. Your directions were really clear and helpful. Here are some notes from my first attempt (there will be more attempts!):
-The molds I could find locally are actually small loaf molds. They made 12 small bars instead of 2 giant bars
-I used dark chocolate instead of milk
-I used your pistachio cream recipe in place of purchased pistachio butter (and saved $20!)
-I used kitchen scissors to cut up the kataifi while it was toasting
-Next time, I will freeze between steps 4 and 5. It was a little tricky to spread the chocolate on the pistachio kataifi layer because it was quite soft even after cooling
-The flavor is excellent as is. However, I may experiment with avocado oil for toasting the kataifi to see if less butter might be nice too
Thanks for breaking this down and making it accessible and delicious for us to try, Yumna! I had a lot of fun making it.
Aww, thank you so much! So happy to hear you found the tips and instructions helpful and enjoyed the recipe, Emiley!! Have fun experimenting with new versions!
I did not have a chocolate bar mold for this, but I did have these cake pop mold things that I used, and ended up with the most incredible Dubai truffles! I will say that hitting order on the ingredients was painful, but oh, it was so worth it! I did use dark chocolate (Trader Joe’s Pound Plus bar) for the outsides, and I also added a pinch of salt to the filling. Honestly, I have no words. This could potentially be dangerous to my finances because I now want to make everything with the filling! I mean, I could stuff donuts, cookies, even brownies with this stuff! Moral of the story, consider whether your life can handle an addiction before making this 🙂
Wow, thank you so much!! Love that you made Dubai truffles with a cake pop mold. They sound so good! So happy you loved the recipe, Adelaide!!
This Dubai Chocolate bar recipe looks delicious. I need to get a chocolate mold and some of the other ingredients before I can try to make this bar. Cannot wait. Thank you for this recipe.
So excited for you to try it!! Please let me know how it turns out!
Tastes good. Good recipe
Thanks, Arwa!
I’ve never had the Dubai Chocolate, but I trust Yumna’s recipe and looking forward to making it! I will report back – lol
So excited to see what you think!
This is a beautiful recipe easy to follow. I just wanted to let you know the real Dubai bar calls for pistachio cream not pistachio butter as one is sweetened one is not.
So happy you liked the recipe, Jackie! I prefer using pistachio butter and tahini to give the chocolate bar a nuttier taste.
It was so good and the crunch was amazing, I wish it included a more detailed guide to make sure the chocolate doesn’t melt straight away when you touch it!
Hi Seb, so happy you liked the chocolate bar! It sounds like your chocolate wasn’t tempered correctly, I have some information on stopping it from melting in the FAQ section: “Make sure that you temper your chocolate correctly which means heating it slowly and then bringing it back down to room temperature before adding it to a mold.”