This viral Dubai chocolate bar is all crunch, cream, and pistachio-packed indulgence, made with golden kataifi strands that crisp up beautifully, rich pistachio butter, and swirls of dark and white chocolate. Inspired by Middle Eastern desserts and made famous on TikTok, it’s like baklava broke free, ditched the tray, took the stage – and redefined what a candy bar could be.
I’m not big into trends when it comes to food, but there are a handful that are worth the hype and this TikTok viral Dubai chocolate bar is definitely one of them. Paul is obsessed and said it is one of his favorite things that I have made. They also make a fantastic gift for any foodie friends, teachers, etc.
The viral Dubai chocolate bar shot to online fame in 2024 after Fix Dessert Chocolatier’s Sarah Hamouda shared her version on TikTok, instantly catching the attention of chocolate lovers and trend-chasers around the world. It blends elements of knafeh and classic filo pastry desserts with the glossy shell of a molded chocolate bar, with pistachio butter tucked inside every crisp, chocolatey bite.
It looks impressive, but this chocolate bar is surprisingly easy to make with just a microwave, skillet, a candy bar mold (even this is optional!), and a few simple steps. Most of the ingredients can be found at Middle Eastern grocery stores, and once the kataifi is toasted, the rest is mostly melting, mixing, and chilling.
For more candy bar-inspired creations you can actually make at home, check out my Rocky Mountain Avalanche Bars, Lunch Lady Peanut Butter Bars, Nanaimo Bars, Homemade Reese’s Peanut Butter Eggs, and Chocolate-Covered Honeycomb Candy.
Why We Love This Recipe
- It’s the kind of treat that looks high-end and store-bought, but comes together easily in a home kitchen.
- Every bite hits with bold flavor and a satisfying contrast of crisp, creamy, and smooth textures.
- The bars are substantial so they are supremely shareable.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Kataifi Shredded Dough – This crisp, finely shredded phyllo gives the bar its signature crunch; look for it in the freezer section at Middle Eastern grocery stores.
- Pistachio Butter – The creamy, nutty star of the show that brings that viral pistachio punch; pistachio paste or pistachio cream can sub in a pinch. Available online or in Middle Eastern grocery stores.
- Tahini Paste – Adds depth and a hint of bitterness that balances the sweetness beautifully.
- Salted Butter – Adds richness and helps toast the kataifi to golden, nutty perfection. Unsalted works too, just add a pinch of salt.
- White Chocolate – Used as a base layer to brighten up the flavor and visual contrast.
- Dark Chocolate – Creates the outer shell with a rich snap and deep cocoa flavor; feel free to use milk chocolate if you prefer it sweeter.
How to Make Viral Dubai Chocolate Bar
- Mold white chocolate – Melt the white chocolate in short bursts in the microwave, stirring until smooth, then drizzle it into the bottom of a silicone chocolate bar mold and freeze for 5 minutes.
- Line with dark chocolate – Melt the dark chocolate the same way, then coat the bottom and sides of the mold with half of it. Let it sit at room temperature briefly, then freeze for 10 minutes to set.
- Toast kataifi – Melt the butter in a pan over medium heat, then stir in the kataifi and cook until it’s golden and crispy, about 10 minutes. Let it cool slightly off the heat.
- Mix filling – Stir the pistachio butter and tahini into the toasted kataifi until evenly combined, then set aside to cool completely.
- Fill and seal – Spoon the kataifi-pistachio mixture into the mold, pressing it down evenly, then cover with the remaining dark chocolate. Tap the mold gently to level it out.
- Chill to set – Freeze the finished bars for 15 to 20 minutes, then pop them out of the mold and store in the fridge until ready to eat.
Recipe FAQs
Kataifi and filo are made from the same dough, but kataifi is shredded into fine strands. Regular filo sheets won’t give you that same crisp texture, so it’s best to use kataifi if you can find it.
Pistachio butter is often sold at Middle Eastern grocery stores, specialty food shops, or online. It might also be labeled as pistachio cream, so keep an eye out.
Yes! These chocolate bars hold up well for a few days in the fridge, making them great for prepping ahead.
Keep them in an airtight container in the fridge so the kataifi stays crisp and the chocolate shell keeps its snap.
Definitely. Store them in an airtight container in the freezer for up to two months, and let them thaw in the fridge before serving.
Yes, you absolutely can. Think of it more as a “bark” instead of a bar and simply spread half of your melted chocolate on a baking sheet lined with parchment paper. Once that sets, add the pistachio filling on top in an even layer, then top with the remaining melted chocolate. Use a large, sharp knife to cut it into squares. It won’t be perfect, but you’ll get a pretty similar result that tastes just as delicious.
Tips for Success
- Toast the kataifi until it’s deeply golden to lock in that satisfying crunch and crispy kataifi texture.
- Melt your chocolate slowly using a double boiler or low microwave bursts to avoid scorching. Good chocolate bar texture starts here.
- Don’t overfill the mold – leave a little space at the top so the final chocolate layer can seal the bar cleanly without overflow.
- Don’t skip the chill time; each layer needs to set properly for that viral chocolate bar snap.
- Let the filling cool completely before adding it to the mold to keep the chocolate shell from melting or cracking.
Why the Mold Matters
Invest in a good silicone chocolate bar mold – it makes a huge difference. Not only does it give your bars that sharp-edged, high-gloss finish that looks like they came from a fix dessert chocolatier, but it also makes unmolding super easy with no risk of breakage.
Plastic or metal molds just don’t release as cleanly, and you’ll miss out on that candy-store polish. Plus, they usually are made for thinner candy bars (think Hershey’s). A mold with deep cavities and clean lines has way more space for the crunchy/creamy filling and will help your viral chocolate bar stand out in the best way.
Substitutions and Variations
- Swap dark chocolate for a milk chocolate bar if you prefer a sweeter, creamier shell.
- For a nut-free version, try sunflower seed butter or tahini on its own to maintain that creamy texture.
More Sweets You’ll Love
- Millionaire Shortbread Bars
- Homemade Turtles Candy
- Southern Pecan Pralines
- Old-Fashioned Divinity Candy
- Creamy Easy Chocolate Fudge
Viral Dubai Chocolate Bar
Ingredients
- 4 Tablespoons salted butter
- 4 ounces kataifi shredded dough chopped
- 1 (7-ounce) jar pistachio butter
- 1 Tablespoon tahini paste
- 1 ounce white chocolate
- 12 ounces dark chocolate chopped
Instructions
- Melt the butter in a medium pan over medium heat. Add the kataifi and cook over medium to medium-high heat until toasted and crispy, about 10 minutes.4 Tablespoons salted butter, 4 ounces kataifi shredded dough
- Remove the pan from the heat and stir in the pistachio butter and tahini paste. Set aside to cool for 10 minutes.1 (7-ounce) jar pistachio butter, 1 Tablespoon tahini paste
- Meanwhile, melt the white chocolate in the microwave in short 20-second bursts of heat, stirring between each interval until smooth. Drizzle over the bottom of a silicon chocolate bar mold. Place in the freezer for 5 minutes.1 ounce white chocolate
- Melt the dark chocolate in the microwave in short 20-second bursts of heat, stirring between each interval until smooth. Spread half of the chocolate over the bottom and up the sides of the mold. Let it sit at room temperature for 5-10 minutes, then transfer to the freezer for 10 minutes.12 ounces dark chocolate
- Fill the molds with the kataifi filling, smoothing it into an even layer, then pour the remaining melted chocolate on top. Tap the mold again the counter a few times to level things out and remove air pockets. Freeze for 15-20 minutes to set up completely, then store the bars in the fridge until ready eat.
Notes
- Yield: This is very rich, so even though it’s written as 4 servings with each serving being ½ bar, it’s easily shareable among 8.
Storage & Make Ahead
- Store: Keep bars in an airtight container in the fridge for up to 1 week to maintain their crisp kataifi texture and glossy chocolate shell.
- Freeze: Freeze in a single layer first, then transfer to a sealed container with parchment between layers; they’ll keep for up to 2 months.
- Make Ahead: You can prep these bars a few days in advance; just store them in the fridge until you’re ready to serve.
