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This Chocolate Dubai Bar is the viral sensation taking the world by storm! The original version can only be found in Dubai, but lucky for us, you can now make this luxurious treat right in your own kitchen. With buttery, crunchy kataifi (shredded phyllo), sweet and nutty pistachio cream, a hint of tahini, and a glossy chocolate shell, every bite delivers that irresistible mix of texture and flavor that’s both elegant and shockingly addictive.
Why this recipe is so delicious: The contrast of buttery crunch, silky pistachio filling, and rich chocolate coating creates an unforgettable flavor balance — not overly sweet, but deeply satisfying.
💗 These are perfect for gifting or special occasions — they look stunning and taste even better!
I love making candies for special occasions. I hope you’ll try a few of our other candies, like our perfect fudge (this is an amazing Sees copycat), bourbon toffee, my Mom’s rocky road candy, and polar bear paws (another Sees copycat!)
✨ BEFORE YOU BEGIN
✨ Work in batches: Each mold will make about half the recipe. Chill and pop out the first set, then refill to finish the rest.
✨ Melt chocolate slowly: Use 50% microwave power and stir between intervals to prevent seizing.
✨ Use the right food coloring: Only oil-based or powdered coloring will blend smoothly with melted chocolate.
✨ Mind the thickness: Coat the mold evenly so your chocolate shell is sturdy but not too thick.
✨ Shine bright: Crisco adds that smooth, glossy finish you see in professional chocolate work.
🍫 THE CHOCOLATE SCIENCE
When you add a bit of Crisco (fat) to melted chocolate, it lowers the chocolate’s viscosity — meaning it flows more easily and coats the mold smoothly. It also helps stabilize the cocoa butter crystals as the chocolate cools, giving your bars that snappy, glossy finish instead of a dull or streaky one.
CHOCOLATE DUBAI BAR INGREDIENTS + KEY NOTES
This is just a quick look at what you’ll need! For exact measurements and directions, head down to the recipe card below.
- Food coloring: Use oil-based food coloring or powdered food coloring. The liquid food coloring likely will cause the chocolate to seize up.
- White chocolate melts: Any good quality product will work.
- Crisco: The perfect ingredient to give the chocolate gloss and smooth texture.
- Butter: Unsalted
- Kataifi: This is a finely spun phyllo (or Filo) dough and can be found in most Persian or Mediterranean grocery stores in the frozen section.
- Milk chocolate bar: any good quality brand.
- Dark chocolate bar: any good quality brand
- Pistachio cream: this product is amazing. You can find this in most Persian grocery stores.
- Tahini: Creamy and nutty, this sesame seed based product can be found in most grocery stores.
- Coarse salt: I used course sea salt; Celtic Sea salt, Course Kosher Salt, Fleur de sel, or any course finishing salt is ideal. You will want to get that blast of salt which balances the sweetness of the chocolate and pistachio cream.
PRO TIPS
⭐ Take your time with the chocolate. Rushing the melt will ruin the texture. Use gentle heat and stir constantly for a smooth, silky finish.
⭐ Make the design your own. Have fun drizzling your colored chocolate into molds — marbled, striped, or dotted designs all turn out stunning.
⭐ Foil wrap for flair. Wrap each bar in aluminum foil or order printed chocolate sleeves for gifts and party favors.
⭐ Handle with care. Latex gloves help prevent fingerprints when unmolding.
⭐ Store smart. Keep bars in the fridge until serving for the best snap and sheen.
⭐ Molds: Here are the chocolate bar molds I use. I’m buying a second mold because we can’t stop eating these bars. One mold will make half of the recipe below. I make them, let them cool, pop them out then use the mold again to finish up the recipe. These molds will come with plastic sleeves but not the foil to wrap them in. I used aluminum foil.
HOW TO MAKE DUBAI BAR
First, melt your chocolate slowly — low and steady heat is the secret to keeping it smooth and glossy. Brush it into the molds so it coats the bottom and sides, then pop them in the fridge to set.
Next, toast your kataifi in butter until it turns golden and crisp. Stir in the pistachio cream, tahini, and a little salt — it’ll smell amazing and come together like a soft, nutty crumble.
Finally, spoon that mixture into your chocolate shells, pour more melted chocolate on top, and smooth it out. Chill once more, then pop them out of the molds. You’ll feel like you’ve just made something straight out of a Dubai chocolate shop — and you have!
***See the full instructions below.
FREQUENTLY ASKED QUESTIONS
Where can I find kataifi dough?
Check the freezer section of Mediterranean, Persian, or Middle Eastern markets. It’s usually sold in 1-pound packages near phyllo dough.
Can I skip the food coloring?
Absolutely! The color is optional — your bars will still be gorgeous and delicious without it.
What’s a good substitute for pistachio cream?
You can blend 1 cup of shelled pistachios with 2 tablespoons of sugar and a drizzle of oil for a homemade version, though the store-bought kind is smoother.
How long do the bars last?
Stored airtight in the refrigerator, they’ll stay fresh for up to 2 weeks.
Storing + Freezing + Make-Ahead Tips
Storing
- Keep your Dubai Bars refrigerated in an airtight container. Separate layers with parchment paper to protect the glossy finish.
Freezing
- You can freeze the bars for up to 2 months. Thaw in the fridge overnight and serve chilled. Avoid condensation by keeping them sealed until fully thawed.
Make-Ahead
- These bars are ideal for making ahead — prepare them a few days before your event and keep them wrapped in foil or sleeves for freshness and easy gifting.
Food Safety: If you’d like more info on food safety check out this link. Since this contains kataifi, I followed the dough food safety rules.=
MORE SWEET TREATS
- Peanut Butter Pretzel Bites-(My fav! I make these all the time!)
- Peanut Butter Bars
- Frito Bars
- Microwave Fudge
- Peanut Butter Fudge
- White Chocolate Caramel Fudge
- Pumpkin Pie Fudge
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Dubai Bar
Ingredients
- oil-based food coloring or powdered food coloring
- bag of white chocolate melts
- 1 teaspoon of Crisco per batch of color
- 4 tablespoons unsalted butter
- 8 ounces kataifi, roughly chopped/broken up.
- 2 (3-4 ounce) milk chocolate bars roughly chopped
- 2 (3-4 ounce) dark chocolate bars roughly chopped
- 1/2 cup pistachio cream
- 1/4 cup tahini
- 1/2 teaspoon coarse salt
Instructions
Chocolate Coating + Decoration
- Depending upon the number of colors you would like to use to decorate your bars, place a handful of melts into a small container or bowl, one for each color. (We use just one color, yellow). Add a teaspoon of Crisco to loosen the chocolate. Place in the microwave oven at 50% power and heat until soft. Start at 1 minute, then 30-second intervals until melted. Stir between each interval.
- Mix in a drop or two of food coloring into each container. Mix. The chocolate should have the consistency of thick syrup. If not, heat a little more or add a little more Crisco.
- Using a fork or spoon, drizzle the colored chocolate into the chocolate mold. Be creative and make any design you like! Layer colors over each other or make little circles, whatever design you like. Put molds aside.
Filling:
- Melt 4 tablespoons of unsalted butter, over medium heat, in a large skillet. Add in the kataifi (8 ounces) and toast until deep golden brown and crunchy. Remove from heat and cool.
- In a microwave-safe bowl, add the chopped chocolate bars. Microwave at 50% power for 3 minutes, stopping halfway to stir. Continue to heat at 30-second intervals until melted or near melted. Stir when done - the chocolate should be smooth and the consistency of thick syrup.
- Place chocolate bar mold on a cookie sheet or flat pan. Pour a thin layer of the melted chocolate into the bar mold. Using a pastry brush, bring the chocolate up against the sides. Repeat. You'll want to make sure that the bottom and sides of each mold are fully covered. Gently shake then lift and drop your mold pan on the counter to get any bubbles out. Put the pan into the refrigerator on a flat surface and allow the chocolate to set for 10 minutes.
- In a large bowl, fold the toasted kataifi, pistachio cream 91/2 cup), salt (1/2 teaspoon), and tahini (1/4 cup) until well incorporated.
- Remove the chocolate mold from the refrigerator and place a thick layer of the pistachio mixture into each mold, filling them up to just below the top of the mold. Use a spoon to flatten the pistachio mixture down into it is even and flat. (You may end up with the extra pistachio mixture. Save for another use, of bake more bars).
- Pour the remaining melted chocolate on top of the filling, then spread the chocolate to evenly coat. For a finished look, run a long, off-set spatula across each mold to remove any excess chocolate and create a nice even surface. Place the mold back into the refrigerator for at least 30 minutes.
- Remove the chocolate bars from the molds. The bars will look so shiny and pretty from the design you make with the colored white chocolate! No two bars will be exactly alike. Trim any excess chocolate on the sides of the bar with a pairing knife. Keep refrigerated. Enjoy! Anywhere you bring these, you will be the Rock Star of the event! Promise!
Notes
- Molds: Here are the chocolate bar molds I use. I’m buying a second mold because we can’t stop eating these bars. One mold will make half of the recipe below. I make them, let them cool, pop them out then use the mold again to finish up the recipe. These molds will come with plastic sleeves but not the foil to wrap them in. I used aluminum foil.
- Take Your Time: Make sure the chocolate is fully melted and covers the bottom and sides of the mold. You can add more, creating another layer for a thicker “wall” on the sides of the mold. Just make sure that there is not too much chocolate in the bottom of the mold.
- You will want to make sure the chocolate is thick enough to cover any design in the mold but leave enough room for the kataifi mixture.
- Foil: You can wrap each bar in foil or make/buy chocolate bar sleeves. I have ordered printed sleeves online for special occasions like a baby shower or engagement party. What a special party favor this would make!
- No Finger Prints: To prevent fingerprints, use latex gloves and try not to handle the bars too much once out of the mold.
Nutrition
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Oh my gosh. This is the best candy bar I’ve ever had!!!
Yaaay! Thank you, Lindsey 🙂