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
Toast Kataifi: Melt butter in a large, high-sided frying pan over medium heat. Add kataifi pastry, breaking it up as you go. Toast for about 10 minutes until golden and crispy.
Prepare Filling: In a bowl, mix pistachio paste, tahini, and salt. Add toasted kataifi and combine well.
Decorate Molds: Melt pink candy melts with ½ tsp coconut oil. Using a teaspoon, flick the pink chocolate over the molds to create a splash pattern. Repeat with green candy melts. Refrigerate molds until set.
Create Chocolate Shell: Melt dark or milk chocolate until smooth. Pour into molds, ensuring the chocolate coats the sides. Let excess drip off. Scrape edges clean and refrigerate until set.
Add Filling: Spoon the kataifi-pistachio mixture into the chocolate shells, smoothing the surface.
Seal Bars: Cover the filling with remaining melted chocolate, smoothing the top. Refrigerate until completely set.
Unmold and Serve: Once fully set, carefully remove the chocolate bars from the molds. Store in the refrigerator and serve chilled.
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.