Viral Dubai Pistachio Chocolate Bar

Ingredients & Substitutions

If you want to give this viral Dubai chocolate bar a whirl, gather the following ingredients and supplies:

• Pistachio Nut Butter: I got pistachio nut butter from Walmart. They were located in the peanut butter aisle. I’m using the whole jar (6.7 oz) for two large chocolate bars. This pistachio butter adds a creamy, sweet pistachio flavor and is the main source of sweetness in the recipe. What does it taste like? Think Nutella hazelnut spread, but with a light pistachio flavor. If you can’t find pistachio butter, Nutella and Biscoff spread are also great substitutes. Feeling ambitious? You can make pistachio butter by blending pistachios in a food processor until smooth.
• Tahini: Tahini is simply sesame seed paste. This is used to balance the sweetness from the pistachio cream.
• Kataifi: Kataifi pastry is fine strings of filo pastry (also known as phyllo dough). It resembles fine vermicelli noodles or shredded wheat when nicely toasted. This unique, shredded phyllo adds the amazing crunch to the chocolate bar. Look for it in the freezer section of international or Mediterranean grocery stores.
• Salted Butter: Used to toast the kataifi until it’s flaky and golden brown. If you only have unsalted butter, simply add a pinch of salt to the kataifi.
• Ghirardelli Dark Chocolate Melting Wafers: Provides a smooth, high-quality chocolate shell. Dark chocolate is recommended to prevent the bars from becoming too sweet. But if you like it sweet, go ahead and use milk chocolate.
• Ghirardelli White Chocolate Melting Wafers (optional): Needed only if you want to create a marbled effect; a small amount is sufficient.
• Silicone Candy Bar Mold: Helps shape the bars neatly and consistently. This is exact molds I used in this recipe, which includes a red ribbon and bags for packaging.
• Parchment Paper: Catches excess chocolate so we create a thin chocolate shell. Once the chocolate is dried on parchment paper, it can easily be removed to be reused or stored away for another chocolate recipe.

Step 1: Add White Chocolate (Optional)

Melt about 5 white chocolate melting wafers in a microwave-safe bowl until smooth (this should take about 30 seconds to 1 minute).

Use a small spoon or chopstick to drizzle thin lines or small drops of white chocolate onto each cavity of the mold, making sure to get the sides as well.

This will create a beautiful marbled effect in the finished candy bars. Let the white chocolate set (about 5 minutes) before adding the dark chocolate layer.

Step 2: Make the Dark Chocolate Shell & Chill

In a microwave-safe bowl, melt all of the dark chocolate wafers for about 1 minute and 30 seconds, or until fully melted. Stir until completely smooth and runny.

Prepare your work area by laying down parchment paper to catch any excess chocolate. Place the mold on top.

Pour a thin layer of melted dark chocolate into each cavity, then tilt the mold to coat the edges and sides. Turn the molds upside down to let any excess chocolate drip onto the parchment paper.

Transfer the mold in the refrigerator until firm, about 10 minutes, while you prepare the filling.

Step 3: Make the Filling

Cut the kataifi into short pieces.

In a large pan, melt butter then add kataifi.

Toast for 5 minutes over medium heat until golden brown.

Turn off the heat. Mix in the pistachio butter and tahini until fully combined.

Step 4: Add Filling

Remove the molds from the fridge. Pour the pistachio filling evenly into each chocolate-coated mold, pressing lightly to pack it. Be sure to spread the filling into the edges as well.

Step 5: Top with More Chocolate to Cover

Reheat the chocolate for about 30 seconds to make it runny again. Pour the melted chocolate over the pistachio filling in each cavity, spreading it evenly to cover and seal each candy bar.

Tap the mold gently on a flat surface, then carefully scrape off any excess chocolate to smooth the top layer. Place the mold back in the fridge for about 20 minutes or until the chocolate is fully set.

Step 6: Chill & Enjoy

Once firm, pop each candy bar out of the mold. If you made a mess like I did, score the edges to make removal a little less chaotic and enjoy.

These are big candy bars, so it’s best to cut them into small pieces to share—or just go full psycho and bite into the whole thing.

Toasting the Kataifi

The crunch is key in these chocolate bars, so take the time to toast the kataifi pastry until it’s mostly golden brown (though not every strand will brown completely).

For easier toasting, use a large skillet with tall sides to move the pastry around without spilling. I like to flip it for even toasting, but if that feels tricky, just toss it around with two large wooden spoons or spatula.

Make Chocolate Bark!

If you don’t want to spend extra money on chocolate molds, simply pour the chocolate directly onto parchment paper to make chocolate bark instead.