About this recipe

The viral sensation taking over social media — these indulgent Dubai chocolate bars feature a crispy, golden kataifi (shredded phyllo) and pistachio filling encased in a thick shell of rich dark chocolate. Every bite delivers a satisfying crunch against creamy, nutty filling, finished with a swirl of white chocolate for that signature look. No baking required and surprisingly simple to make at home.

Instructions

1. 1

   Melt the butter in a skillet over ^[medium heat]. Add the shredded kataifi, breaking it apart with your fingers as you add it. Toast, stirring frequently, for 5–7 minutes until deeply golden and fragrant. Remove from heat and let cool completely. Once cool, roughly chop or crumble into smaller pieces.

2. 2

   In a mixing bowl, combine the pistachio cream, tahini, vanilla extract, and salt. Stir until smooth and well combined. Fold in the cooled, toasted kataifi until evenly distributed. The mixture should be thick and scoopable — if it's too stiff, warm it gently for 20 seconds in the microwave.

3. 3

   Melt the dark chocolate with the coconut oil in a heatproof mixing bowl set over a saucepan of barely simmering water (double boiler), stirring until completely smooth. Remove from heat. If using white chocolate for decoration, melt it separately in a small mixing bowl. Spoon a thin layer of dark chocolate into the bottom of each silicone bar mold, then use a pastry brush or the back of a spoon to coat the sides evenly. If desired, drizzle a small amount of melted white chocolate into the mold first and swirl with a toothpick for the signature marbled look. Freeze the molds for 5 minutes to set the shell.

4. 4

   Remove the molds from the freezer. Spoon the pistachio-kataifi filling into each mold, pressing it down gently and leaving about 3–4 mm of space at the top. Pour the remaining melted dark chocolate over the filling to seal each bar completely, smoothing the surface with a spatula. Tap the molds gently on the counter to release any air bubbles. Sprinkle crushed pistachios and a pinch of flaky sea salt over the top if desired.

5. 5

   Transfer the filled molds to the fridge and chill for at least 45–60 minutes, or until the dark chocolate is fully set and firm to the touch. Once set, gently flex the silicone molds and pop the bars out. Store in an airtight container in the fridge.