Overview
Warm, flaky kataifi strands meet rich dark chocolate in a dessert bar that feels both fancy and totally homey. This Dubai Chocolate Bar is easy to make, gorgeous to serve, and perfect for Pinterest-worthy photos and snack plates.
introduction
Dubai Chocolate Bar
This Dubai Chocolate Bar layers crunchy kataifi pastry with pistachios and a silky dark chocolate filling for a texture-packed bite you’ll crave. If you love trying rich dessert bars, you might also enjoy these chewy Biscoff blondies, which share the same crowd-pleasing, portable dessert vibe.
Why You’ll Love This Dubai Chocolate Bar :
- Flaky, crunchy texture from kataifi pastry combined with a smooth chocolate layer.
- Quick assembly—perfect for weeknight dessert or last-minute guests.
- Make-ahead friendly: chill and slice for easy serving at parties.
- Kid-friendly and elegant enough for special occasions.
- Uses pantry-friendly ingredients with a gourmet finish.
Ingredients Needed :
Pastry & nuts
- 1 (16 oz) package kataifi pastry, thawed and fluffed
- 1 cup pistachios, finely chopped
Chocolate filling
- 8 oz dark chocolate (about 1 1/3 cups chopped or chips)
- 1/3 cup milk (whole or 2%)
- 1 tsp vanilla extract
Butter & sweetener
- 1/2 cup (1 stick) unsalted butter, melted
- 2–3 tbsp granulated sugar (adjust to taste)
Baking pan
- 9×13-inch baking pan, greased
For a slightly different bar with a mix of cakey and cookie textures, you can check out these creative brookie bars for inspiration on layer ideas and portioning.
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 at room temperature with strong coffee or mint tea.
- Add a scoop of vanilla or pistachio ice cream for an indulgent dessert.
- Dust lightly with powdered sugar or drizzle melted white chocolate for contrast.
- Cut into small squares for a dessert platter or larger bars for coffee break treats.
Tips for Success Dubai Chocolate Bar
- Use room-temperature kataifi: it separates and flakes best when slightly fluffed, so gently pull it apart before mixing.
- Don’t over-sweeten the chocolate layer—dark chocolate balances the nutty, buttery pastry.
- Press the bottom kataifi layer firmly for a stable base so bars hold together when sliced.
- Chill completely before slicing to get clean edges; a sharp serrated knife works best.
- For inspiration on no-bake or bite-sized treats you can serve alongside these bars, see these chocolate chip cookie dough bites for ideas on make-ahead sweets.
variation (if any)
- Swap pistachios for almonds or walnuts for different textures.
- Add 1 tsp orange zest to the chocolate for a citrus twist.
- Use milk or white chocolate for a sweeter, creamier result.
- Sprinkle flaky sea salt on top before chocolate sets for a salty-sweet finish.
FAQs
Q: Can I make Dubai Chocolate Bars ahead of time?
A: Yes—these bars hold well up to 3 days at room temperature in an airtight container or up to a week refrigerated. Bring to room temperature before serving for the best texture.
Q: Can I freeze the bars?
A: Absolutely. Freeze in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature.
Q: Is kataifi pastry the same as phyllo?
A: No—kataifi is shredded phyllo that creates a lace-like, crunchy texture. It’s the key to the bar’s unique flakiness.
Q: How do I keep the bottom layer from getting soggy?
A: Make sure to butter and press the bottom kataifi layer firmly. Slightly toasting the bottom layer in the oven for 5–7 minutes before adding fillings can also help.
Q: Can I use roasted pistachios?
A: Yes—roasted pistachios add extra depth. If they’re salted, reduce added sugar slightly.
Ingredients
Pastry & Nuts
- 16 oz 1 (16 oz) package kataifi pastry, thawed and fluffed Use room-temperature kataifi for best results.
- 1 cup 1 cup pistachios, finely chopped Can swap for almonds or walnuts.
Chocolate Filling
- 8 oz 8 oz dark chocolate (about 1 1/3 cups chopped or chips) Use high-quality dark chocolate for best flavor.
- 1/3 cup 1/3 cup milk (whole or 2%) For a sweeter version, use milk or white chocolate.
- 1 tsp 1 tsp vanilla extract
Butter & Sweetener
- 1/2 cup 1/2 cup (1 stick) unsalted butter, melted
- 2-3 tbsp 2–3 tbsp granulated sugar (adjust to taste) Adjust sugar based on chocolate sweetness.
Baking Equipment
- 1 each 9×13-inch baking pan, greased Use a greased pan for easy removal.
Instructions
Preparation
- 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.
Layering
- 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.
Baking
- Bake as per kataifi packaging instructions until golden and the chocolate has set.
- Allow to cool completely before cutting into bars and serving.
