introduction
Dubai Chocolate Bar is a decadent, layered pastry that combines crunchy kataifi, toasted pistachios, and a silky dark chocolate layer for an irresistible treat. This version is easy to make at home and perfect for sharing or photographing for your Pinterest boards. If you love creative chocolate desserts, you might also enjoy these blueberry chocolate chip cookies for more bake-and-share inspiration.
Why You’ll Love This Dubai Chocolate Bar :
- Rich, chocolatey layers balanced by crunchy, toasted kataifi pastry and pistachios.
- Quick assembly—mostly layering and melting—great for busy bakers.
- Make-ahead friendly: bars hold well overnight and improve in flavor.
- Family- and party-friendly: easy to slice and serve to a crowd.
- Photo-ready for Pinterest: beautiful layers and glossy chocolate top.
Ingredients Needed :
Base and pastry
- 1 (16 oz) package kataifi pastry, thawed and fluffed
- 1/2 cup (1 stick) unsalted butter, melted
Pistachio filling
- 1 cup pistachios, finely chopped
- 2–3 tbsp granulated sugar (adjust to taste)
Chocolate ganache
- 8 oz dark chocolate (about 1 1/3 cups chopped or chips)
- 1/3 cup milk (whole or 2%)
- 1 tsp vanilla extract
Optional finishing
- Extra chopped pistachios for sprinkling
Step-by-Step Instructions :
- Preheat your oven according to the kataifi pastry package instructions.
- In a mixing bowl, combine finely chopped pistachios with a little sugar and set aside.
- Melt butter and mix with kataifi pastry until well coated.
- Press half of the kataifi mixture into the bottom of a greased baking pan.
- Spread the pistachio mixture evenly over the kataifi layer.
- Melt the dark chocolate and mix in milk and vanilla extract until smooth.
- Pour half of the chocolate mixture over the pistachios.
- Layer the remaining kataifi mixture on top, followed by the rest of the chocolate.
- Bake as per kataifi packaging instructions until golden and the chocolate has set.
- Allow to cool completely before cutting into bars and serving.
Serving Suggestions Dubai Chocolate Bar
- Serve slightly chilled or at room temperature with a pot of strong tea or espresso.
- Plate slices on a dessert board with fresh berries and whipped cream for contrast.
- For a themed dessert spread, pair with other chocolate bites such as chocolate and raisin treats to give guests multiple textures and flavors.
Tips for Success Dubai Chocolate Bar
- Work quickly with kataifi pastry: keep it covered so it doesn’t dry out while you fluff and butter it.
- Toast pistachios lightly in a skillet for 3–4 minutes to boost aroma and crunch.
- Use high-quality dark chocolate (60–70% cocoa) for a glossy, stable ganache.
- If the ganache seizes, gently warm a tablespoon of milk and whisk in until smooth.
- Press layers firmly but gently so bars hold together when sliced.
- For an extra crunch, finish with a sprinkle of crushed chocolate-covered potato chips right before serving.
variation (if any)
- Nut-free: replace pistachios with toasted shredded coconut or sunflower seeds.
- Lighter chocolate: swap dark chocolate for semisweet and reduce sugar if desired.
- Mini bars: bake in a muffin tin for individual portions—reduce baking time slightly and check for set chocolate.
FAQs
Q: Can I make Dubai Chocolate Bar ahead of time?
A: Yes — these bars keep well in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving for best texture.
Q: Can I use store-bought baklava pastry instead of kataifi?
A: Kataifi is unique for its shredded texture, but phyllo layers can be adapted—expect a different look and a flakier bite.
Q: How do I get a glossy chocolate top?
A: Heat the milk before adding to the chopped chocolate, stir until smooth, and pour warm ganache over the layers. Avoid overbaking after adding chocolate to prevent dulling.
Q: Is there a vegan version?
A: Swap butter for coconut oil and use dairy-free chocolate and plant-based milk; texture will vary but flavor remains delicious.
Dubai Chocolate Bar
Ingredients
Method
- Preheat your oven according to the kataifi pastry package instructions.
- In a mixing bowl, combine finely chopped pistachios with a little sugar and set aside.
- Melt butter and mix with kataifi pastry until well coated.
- Press half of the kataifi mixture into the bottom of a greased baking pan.
- Spread the pistachio mixture evenly over the kataifi layer.
- Melt the dark chocolate and mix in milk and vanilla extract until smooth.
- Pour half of the chocolate mixture over the pistachios.
- Layer the remaining kataifi mixture on top, followed by the rest of the chocolate.
- Bake as per kataifi packaging instructions until golden and the chocolate has set.
- Allow to cool completely before cutting into bars and serving.
