This Dubai Pistachio Chocolate Bar Recipe is a delicious dessert that is perfect for people who love the flavor of pistachio butter. Made with chocolate’s rich, smooth flavor and the creamy, nutty goodness of a pistachio filling, this sweet treat will make your taste buds feel like they’re on vacation.
This viral pistachio chocolate bar is a great go-to when you’re craving something indulgent yet satisfying. Perfect for using as holiday gifts or enjoying as an after-dinner dessert, it’s versatile and impressive without much effort.
Whether you’re hosting a gathering or just want a homemade treat to keep on hand, these bars are sure to be a hit!
Since you are here and love recipes with nutty pistachios, check out these Brown Butter Pistachio Chocolate Chip Cookies or this Starbucks Pistachio Syrup for Coffee.
What is this Middle East Pistachio chocolate bar recipe?
A pistachio chocolate bar recipe is all about the perfect mix of smooth chocolate and crunchy pistachios, with a fun twist like crispy kataifi (shredded phyllo dough) for extra texture.
This viral Dubai version has taken this combo to the next level by layering creamy pistachio filling inside a glossy chocolate shell that’s both fancy and surprisingly easy to make. It’s rich, indulgent, and has that sweet-and-salty vibe, perfect for anyone looking to whip up a unique and exotic homemade treat!
Ingredients for this Pistachio chocolate bar recipe
Here are the ingredients you will need to make this delicious chocolate bar. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Pistachio Cream: forms the heart of the filling and gives a soft and chewy texture. I used almond cream from the same brand and it turned out so so good! This to say that any nut cream will make your chocolate bars taste amazing.
- Tahini: adds depth and a subtle, earthy flavor that enhances the taste of the pistachios.
- Kataifi Shredded Phyllo Dough: brings a crispy, crunchy texture to the gooey bars.
- Unsalted Butter: is used to toast the kataifi, adding richness that elevates the texture and flavor of the filo pastry dough.
- Milk Chocolate (melted): forms the outer crunchy shell. You can also use dark chocolate or semi sweet chocolate. The OG Dubai chocolate bar has camel milk chocolate in it, but that is harder co come by here so we use regular dairy chocolate.
How to make Pistachio chocolate bar recipe
This is how you can make this dessert bar. Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions!
- Carefully fluff the kataifi dough with your hands to prevent it from sticking together.
- Chop it up with a knife until you get smaller chunks.
- In a large pan, melt butter over medium heat.
- Once the butter is melted, add the shredded kataifi dough and stir continuously with a spatula.
- Sauté until the dough becomes golden brown and crisp. Stir frequently to avoid burning.
- Remove from heat and transfer to a bowl to cool slightly.
- Add in the pistachio cream and the tahini to the kataifi. Stir until everything is well coated.
- Chop the milk chocolate into smaller pieces, placing ¾ of it in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring in between, until about 85% of the chocolate is melted.
- Add the remaining excess chocolate to the bowl and stir until everything is smooth and fully melted. This helps cool and temper the chocolate evenly.
- Pour about 1 tablespoon of the tempered chocolate over the molds and spread it gently to covert the chocolate bar mold. Remove any excess if needed. Chill in the fridge for 10-20 minutes or until the chocolate is set.
- Spread the pistachio-tahini kataifi mixture evenly over the chocolate mold. then top with a later of chocolate to create a chocolate bar.
- Chill in the fridge for another 10-20 minutes or until set.
- Once the chocolate has firmed up, you can enjoy your chocolate bars immediately or wrap them up to give as gifts.
Recipe Note:
Tempering chocolate using the microwave is an easy method that helps you achieve smooth, glossy, and snappy chocolate without any fancy equipment. By melting only part of the chocolate, then stirring in the rest, you help it cool evenly and set perfectly every time. A kitchen thermometer is your best friend in this case!
Why you need to make this Pistachio chocolate bar recipe!
- These pistachio chocolate bars are easy to make and only require a few wholesome ingredients.
- This recipe is so amazing and special that it can even be given as a gift during the holiday season.
- You can easily customize and substitute different flavors to make it taste however you want.
Frequently Asked Questions – FAQ
What chocolate molds should I use?
I am using this chocolate mold from Amazon. It is pretty small but also comes with small plastic bags to add your chocolate bars into making them the perfect gift.
What other flavors can I try?
- Use a different type of nut butter, like almond butter or peanut butter. I used this almond cream.
- Use a different type of chocolate, like white chocolate or dark chocolate chips.
- Top it with fun and tasty additions like sea salt, pumpkin seeds, coconut flakes, or finely chopped pistachios.
How do I store leftovers of this pistachio chocolate bark?
You can store the pistachio chocolate bars recipe in an airtight container in the fridge and they should last for at least a week or two. Just be sure to let them sit at room temperature for a few minutes before serving for the best texture.
Do I have to temper the chocolate?
Tempering helps give chocolate a glossy finish and prevents it from becoming dull or chalky. Untempered chocolate may have a softer texture and can melt more easily at room temperature.
Why is tahini used in this dubai pistachio chocolate bar?
Tahini adds a subtle, nutty richness that enhances the pistachio flavor without overpowering the sweetness of the chocolate. It also adds creaminess to the pistachio filling. Plus they did it in Dubai so we’re doing it here too!
I love to grad mine from Trader joe’s!
The Best Dubai Pistachio Chocolate Bar Recipe
Pistachio Dubai Chocolate Bar
Equipment
- 1 Chocolate molds
Ingredients
- ½ cup Pistachio cream or any nut cream you prefer
- 2 tablespoon Tahini
- 1 ½ cup Kataifi shredded phyllo dough
- 2 tablespoon Unsalted butter
- 12 oz Milk chocolate melted, or any chocolate you prefer.
Instructions
- Carefully fluff the kataifi dough with your hands to prevent it from sticking together.1 ½ cup Kataifi
- Chop it up with a knife until you get smaller chunks.
- In a large pan, melt butter over medium heat.
- Once the butter is melted, add the shredded kataifi dough and stir continuously with a spatula.2 tablespoon Unsalted butter
- Sauté until the dough becomes golden brown and crisp. Stir frequently to avoid burning. Remove from heat and transfer to a bowl to cool slightly.
- Add in the pistachio cream and the tahini to the kataifi. Stir until everything is well coated.½ cup Pistachio cream, 2 tablespoon Tahini
- Chop the milk chocolate into smaller pieces, placing ¾ of it in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring in between, until about 85% of the chocolate is melted.12 oz Milk chocolate
- Add the remaining excess chocolate to the bowl and stir until everything is smooth and fully melted. This helps cool and temper the chocolate evenly.
- Pour about 1 tablespoon of the tempered chocolate over the molds and spread it gently to covert the chocolate bar mold. Remove any excess if needed. Chill in the fridge for 10-20 minutes or until the chocolate is set.
- Spread the pistachio-tahini kataifi mixture evenly over the chocolate mold. then top with a later of chocolate to create a chocolate bar.
- Chill in the fridge for another 10-20 minutes or until set.
- Once the chocolate has firmed up, you can enjoy your chocolate bars immediately or wrap them up to give as gifts.
Notes
Nutrition
If you enjoyed this Dubai chocolate bar recipe, make sure to pin it for later!
Sandy
is the tahini a cream or is it the spice type. like salt and pepper
Chahinez
It’s tahini paste, which is made from ground sesame seeds blended into a creamy, butter-like consistency.