Dubai Bar

This chocolate Dubai bar is all the rage all over the world! The filling is a buttery crunchy Kataifi, mixed with sweet and nutty pistachio cream with tahini.

Course Dessert

Cuisine American

Keyword chocolate bar recipes

Prep Time 1

Total Time 1

Servings bars

Calories 586kcal

Author Kathleen

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.

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