Dubai Chocolate Recipe

If you have scrolled through TikTok or Instagram in the last month, you have undoubtedly seen that chocolate bar. You know the one. It starts with a satisfying crack as someone breaks open a thick, glossy chocolate shell, revealing a vibrant, oozing neon-green filling that looks like pure magic. This is the Dubai Pistachio Knafeh Chocolate—inspired by the “Can’t Get Knafeh of It” bar from Fix Dessert Chocolatier in Dubai—and let me tell you, the hype is 100% real.

This isn’t just a chocolate bar; it is a textural masterpiece. Imagine a shell of high-quality milk chocolate giving way to a filling that is simultaneously creamy, nutty, and impossibly crunchy. The secret lies in kataifi (shredded phyllo dough), which is toasted in butter until it turns deep golden brown, then mixed with silky pistachio cream and a touch of tahini. It’s a sensory experience that sounds as good as it tastes—an ASMR dream that you can make right in your own kitchen.

You don’t need a plane ticket to the UAE to experience this viral sensation. With just a handful of ingredients and about 30 minutes, you can recreate the most famous chocolate bar in the world. It is rich, decadent, and perfect for impressing friends (or just treating yourself to a moment of pure luxury).

Let’s get started on the dessert that broke the internet.

Why You’ll Love This Recipe

• The Crunch is Unmatched: The toasted kataifi stays incredibly crispy inside the creamy filling, offering a “shatter” factor that regular crunch bars can only dream of.​
• Only 5 Main Ingredients: Despite looking like a complex pastry chef creation, the base recipe relies on simple, high-impact ingredients like pistachio cream and phyllo dough.
• Customizable Sweetness: By making it at home, you can control the sweetness of the filling, balancing the rich chocolate with savory tahini and salted butter.
• No-Bake Dessert: This is purely a melt-and-mix situation. No oven required—just a stovetop for toasting and a fridge for setting.​
• Viral “Wow” Factor: It looks professionally made. When you snap it open and that bright green filling reveals itself, you will feel like a chocolatier.

Ingredients

Here is everything you need to make your own Dubai Chocolate Bars.

Ingredient	Quantity	Notes
Milk Chocolate	10-12 oz (300g)	Use high-quality couverture chocolate (like Callebaut or Lindt) for the best snap and shine.
Kataifi Pastry	1.5 cups (150g)	Shredded phyllo dough, found in the freezer aisle of Middle Eastern markets. Thaw before using.
Unsalted Butter	2 tbsp	For frying the kataifi to golden perfection.
Pistachio Cream	3/4 cup (200g)	Look for “Pistachio Cream” or “Pistachio Butter” (like Pisti brand), not just ground pistachios. It should be sweet and spreadable​.
Tahini	1 tbsp	The Secret Weapon. A little sesame paste cuts the sweetness and adds an authentic nutty depth ​.
White Chocolate	2 oz (optional)	For the signature artistic swirls on the outside of the bar.
Green/Yellow Food Color	1-2 drops	Optional. Oil-based candy coloring only! Do not use water-based dye with chocolate.

Step-by-Step Instructions

1. Prepare the Chocolate Molds
If you want the signature “Fix” look, melt your white chocolate and mix in a drop of coloring (or keep it white). Use a clean finger or a small brush to flick or swirl the colored chocolate into your silicone bar molds. Let this set in the fridge for 5 minutes while you melt the main chocolate.

• Chef’s Tip: You need a deep chocolate bar mold for this recipe. If you use a thin mold, there won’t be enough room for that glorious filling.youtube​

2. Create the Chocolate Shell
Melt your milk chocolate in the microwave (30-second intervals) or over a double boiler. Pour a small amount into the mold and swirl it around to coat the bottom and sides completely. Invert the mold over a bowl to drip out the excess—we want a thin, crisp shell, not a thick wall of chocolat. Scrape the edges clean and freeze for 10 minutes.​

3. The “Golden Crunch” (Crucial Step)
While the shell sets, chop your thawed kataifi dough into rough 1-inch pieces. Melt the butter in a non-stick skillet over medium heat. Add the kataifi and fry it, stirring constantly.

• Watch closely! You want it deep golden brown and crunchy, like toasted vermicelli. This takes about 5-8 minutes. If it’s pale, it won’t crunch. Remove from heat immediately.youtube​

4. Mix the Filling
In a large bowl, combine the hot, toasted kataifi with the pistachio cream and tahini. Mix until every strand is coated in green goodness. The mixture should be thick and sticky, not runny.

• Note: If your pistachio cream is very stiff, microwave it for 10 seconds to loosen it up before mixing.​

5. Fill and Seal
Remove the molds from the fridge. Spoon the pistachio-kataifi mixture into the chocolate shells. Press it down gently with the back of a spoon, leaving about 2mm of space at the top for the final chocolate layer.

6. The Final Coat
Pour the remaining melted milk chocolate over the filling. Use an offset spatula or a flat knife to scrape across the top of the mold, ensuring the chocolat is flush with the surface and the filling is completely sealed in.

7. Set and Snap
Refrigerate for at least 30–60 minutes until completely solid. To unmold, gently peel back the silicone. The bars should pop right out with a glossy shine.

Tips for Success

• Toast the Kataifi Thoroughly: Do not under-cook the kataifi. It needs to be crispy before it touches the wet pistachio cream, or it will turn soggy instantly. It should sound like dry leaves rustling when you stir it.​
• Use Oil-Based Coloring: If you try to dye your white chocolate swirls with standard liquid food coloring from the grocery store, the chocolate will seize and turn into a clumpy mess. Buy “candy color” or oil-based dye.
• Temper Your Chocolate (Optional but Recommended): If you want that professional “snap” and no melting on your fingers, temper your chocolate. The easiest method is “seeding”: melt 2/3 of your chocolate, then stir in the remaining 1/3 solid chocolat until cool and smooth.youtube​
• Don’t Overfill: It’s tempting to stuff it, but if you overfill the mold, you won’t be able to seal it properly, and the filling will leak out.
• Tahini is Key: Don’t skip the tahini! It might seem odd in a dessert, but it provides a savory balance that prevents the bar from being sickly sweet.​

Variations & Substitutions

• The “Biscoff” Version: Not a pistachio fan? Swap the pistachio cream for Biscoff (cookie butter) spread. It pairs beautifully with the toasted kataifi.
• Peanut Butter Crunch: Use creamy peanut butter instead of pistachio cream for a Snickers-style twist.
• Dark Chocolate: If you find milk chocolate too sweet, use 70% dark chocolate for the shell. The bitterness cuts through the rich, sweet filling perfectly.​
• Gluten-Free: Unfortunately, authentic kataifi is wheat-based. For a GF alternative, you can try crushing gluten-free pretzels or cornflakes, though the texture will be different.

What to Serve With It

• Arabic Coffee (Qahwa): The bitterness of cardamom-spiced coffee is the traditional and perfect pairing for this sweet dessert.
• Fresh Raspberries: The tartness of fresh berries helps cleanse the palate between rich bites.
• Espresso: A shot of hot espresso melts the chocolat on your tongue—pure bliss.

Storage & Reheating

• Fridge: Store these bars in an airtight container in the fridge for up to 1 week. The crunch is best within the first 3 days.
• Freezer: You can freeze them for up to a month, but the chocolate may “bloom” (turn white/gray) upon thawing, and the kataifi might lose a tiny bit of crunch.
• Serving Temp: Let the bar sit at room temperature for 10 minutes before eating. If it’s too cold, the pistachio filling will be hard rather than creamy.​

Nutrition Facts

Estimate per large bar (serves 2-3 people)

Nutrient	Amount
Calories	~540 kcal
Protein	8g
Carbohydrates	40g
Fat	30g
Fiber	3g
Sugar	20g
Sodium	80mg

Diet Suitability: Vegetarian. High-Calorie Treat.​

Common Mistakes to Avoid

1. Using Raw Kataifi: You cannot put raw dough into the chocolate. It must be fried in butter first, or it will be chewy and unpleasant.​
2. Thick Shells: If your chocolate shell is too thick, it will be hard to bite through and will overpower the delicate filling. Invert the mold to drip out excess!
3. Water in Chocolate: Even a drop of water can ruin your melting chocolate. Ensure your bowls and spoons are bone dry.
4. Rushing the Set Time: If you try to unmold too early, the chocolat will crack or stick to the mold. Be patient.

FAQ

What is Kataifi?
Kataifi is a spun pastry dough, similar to phyllo but shredded into fine, vermicelli-like strands. It is widely used in Middle Eastern desserts like Kunafa and Baklava.youtube​

Can I use shredded wheat cereal instead?
In a pinch, yes. Crushed shredded wheat cereal has a similar texture, but it lacks the buttery richness of fried pastry dough.

Where can I buy Pistachio Cream?
You can find it at Italian specialty markets, Middle Eastern grocery stores, or online (brands like Pisti or Creme di Pistacchio are popular). Don’t confuse it with pistachio pesto, which is savory and salty!.youtube​

Why did my chocolate turn white?
This is called “bloom.” It happens if the chocolate wasn’t tempered correctly or if it was stored in a humid environment. It’s still safe to eat but won’t look as pretty.

Is this recipe Halal?
Yes, all the ingredients (chocolate, nuts, pastry, butter) are generally Halal. Just check your vanilla extract or specific brands for alcohol content if you are strict.

Conclusion

There you have it—the viral Dubai Pistachio Knafeh Chocolate Bar, decoded for your home kitchen. It’s crunchy, creamy, messy, and absolutely worth every single calorie.

I hope this recipe helps you get your “fix” without the plane ticket! If you make it, tag me in your videos—I want to hear that crunch! Leave a comment below and let me know if you’re Team Pistachio or Team Biscoff!

If you loved this viral treat, try my Lazy Daisy Cake or Cottage Cheese Egg Bites next for more Middle Eastern-inspired indulgence!