Step into a world of decadent indulgence with the Dubai Chocolate Crunch Bar—a dessert that captures the sweet luxury of Dubai in every bite! This beloved treat layers crunchy, golden kataifi pastry with a luscious pistachio-and-tahini cream, all hugged in silky chocolate. Each bite balances crisp textures with a creamy, nutty depth and finishes with a dramatic chocolate shell that you won’t soon forget. Perfect for gifting, celebrations, or just brining a taste of Dubai to your table, it’s a recipe designed to impress.
The secret is in the details—from toasting the delicate kataifi pastry in butter for an irresistible crunch, to the subtle richness from the tahini-pistachio blend enhanced by a pinch of salt. Hints of color from pastel-green and pink drizzles give this bar its signature look, making it as beautiful as it is delicious. Whether you prepare this for a lavish dinner party or a special treat at home, these bars promise a dessert experience that transports you straight to the streets of Dubai.
Dubai Chocolate Crunch Bar
Print RecipeIngredients
- 150g kataifi pastry, chopped and separated
- 60g butter
- 360g pistachio paste
- 20g tahini
- Pinch of salt
- 15g pink candy melts
- ½ tsp coconut oil
- 15g green candy melts
- ½ tsp coconut oil
- 500g dark or milk chocolate
Instructions
Preheat your oven and toast the chopped kataifi pastry with melted butter until deeply golden and crunchy; set aside to cool.
In a bowl, mix pistachio paste, tahini, and a pinch of salt until smooth.
Line a baking tray and layer the crispy pastry evenly. Generously spread the pistachio-tahini mixture over the pastry, pressing down lightly to bind.
Melt the dark or milk chocolate and pour it over the assembled base to fully coat.
Chill until the chocolate sets firm.
For decoration, melt green and pink candy melts with coconut oil separately, then drizzle over the set bars for a colorful finish.
Once completely set, slice the bars and serve.
Notes
Tips:
Ensure the kataifi pastry is completely cool before layering with cream to maintain the crunch., For clean slices, use a warm, sharp knife to cut the set chocolate., Chill bars thoroughly to ensure the chocolate shell sets for a professional finish.
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