The viral Dubai chocolate bar combines a rich milk chocolate shell with a creamy pistachio filling and crispy, buttery kataifi (shredded phyllo pastry). This homemade Dubai chocolate bar recipe brings all that deliciousness to your kitchen, without hunting down an imported chocolate bar or a plane ticket to Dubai.
I’m usually suspicious of TikTok food trends. They have a habit of overpromising and underdelivering. But having lived in Dubai and being a huge fan of kunafa, I had to try this one. Happily, it lives up to the hype! And I’m going to show you how to make it at home.
Recipe Summary: Dubai Chocolate Bar
- Recipe Name: Dubai Chocolate Bar (Homemade "Can't Get Knafeh of It")
- Equipment Needed: Nonstick skillet, silicone chocolate bar mold
- Ready In: 30 minutes (including chilling)
- Serves: 4
- Calories: 812 cal per serving
- Main Ingredients: Milk chocolate, crispy kataifi, pistachio paste, and tahini.
- Dietary Info: Halal, vegetarian, make-ahead friendly; contains nuts, sesame, dairy, and wheat
- Why You’ll Love It: A rich chocolate shell filled with creamy pistachio and crunchy kataifi. All the indulgence of the viral Dubai chocolate bar, made easily at home!
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What is the Dubai Chocolate Bar?
A Dubai chocolate bar is a thick milk chocolate shell filled with a creamy mixture of pistachio, tahini, and crispy toasted kataifi (shredded phyllo pastry). The combination is inspired by knafeh (also called kunafah), a beloved Middle Eastern dessert known for its rich flavours and contrasting textures.
The original chocolate bar, "Can't Get Knafeh of It," was launched by Dubai-based FIX Dessert Chocolatier in 2022. Created by founder Sarah Hamouda and pastry chef Nouel Catis Omamalin, it became a viral TikTok sensation in 2023. The craze grew so enormous that it was even blamed for contributing to a pistachio shortage in 2025! (There were other factors involved, including a smaller US harvest, but it’s much more fun to blame TikTok.)
Dubai has plenty of wonderful desserts beyond this famous chocolate bar. If you’re curious about more traditional Middle Eastern sweets, try my homemade luqaimat recipe, made with sweet syrup and pistachios.
Key Ingredients
- Kataifi (shredded phyllo pastry): The secret to that irresistible crunch! Kataifi is made from thin strands of pastry and is commonly used in Middle Eastern desserts like knafeh. You can usually find it at Middle Eastern grocery stores, often in the freezer section. We’ll toast it in butter until golden and crispy.
- Pistachio paste: The star of the filling, giving Dubai chocolate its rich, nutty flavour. Be careful when shopping: pistachio paste and sweetened pistachio cream aren’t necessarily interchangeable, and using a different product can change the sweetness and consistency. I also use pistachio paste in my Angel Hair Chocolate Bar recipe, which swaps crispy kataifi for fluffy Turkish cotton candy!
- Tahini: A paste made from ground sesame seeds. It adds creaminess and a subtle nutty flavour that complements the pistachios. I recommend a good-quality tahini from a Middle Eastern grocery store.
- Milk chocolate: Forms the thick chocolate shell around the filling. Use a good-quality chocolate you enjoy eating. There’s no need to buy expensive couverture chocolate for this recipe.
- White chocolate and green food colouring: Create the colourful drizzle on top of the chocolate bar. Use oil-based colouring suitable for chocolate, as water-based colouring can cause melted chocolate to seize. I use white chocolate mainly for decoration here, but if you love its sweet, creamy flavour, you might also enjoy my white chocolate and raspberry blondies.
Variations
Want to put your own spin on this homemade Dubai chocolate bar? Here are a few ideas to try!
- Try different chocolates: Swap the milk chocolate for dark chocolate if you prefer something less sweet, or try ruby chocolate for a fruity twist. You can even experiment with a mixture of dark and white chocolate.
- Add extra texture: Sprinkle some crushed pistachios, peanuts, or finely chopped dried fruit into the chocolate shell for a little extra crunch and flavour. I love pairing chocolate with crunchy nuts. It’s a combination that also works beautifully in my chocolate-frosted brownies with toasted almonds.
- Get creative with colours: Why stop at green? Use different colours of melted white chocolate to decorate your chocolate bar. Just make sure you’re using oil-based food colouring suitable for chocolate.
How to make the Dubai Chocolate Bar
- Toast the kataifi. Roughly chop the kataifi into shorter strands. Melt the butter in a nonstick skillet over medium-low heat, then add the kataifi. Stir occasionally for 5-10 minutes, until golden brown and crispy. Remove from the pan.
- Prepare the pistachio filling. In a large mixing bowl, combine the toasted kataifi, pistachio paste, and tahini. Mix until the pastry is evenly coated in the pistachio mixture, then set aside.
- Melt the chocolate. Melt the milk chocolate and white chocolate separately, preferably using a double boiler. Add a few drops of green food colouring to the melted white chocolate and stir until evenly coloured.
- Create the chocolate shell. Drizzle the green chocolate inside your chocolate bar mold, then pour in enough melted milk chocolate to coat the bottom and sides. Tilt the mold to distribute the chocolate evenly, then freeze for 10 minutes.
- Add the filling. Spoon the pistachio-kataifi mixture into the chocolate shell. Use a palette knife or the back of a spoon to spread it evenly and flatten the surface. Gently cover the filling with the remaining melted milk chocolate.
- Chill and unmold. Freeze for another 10 minutes, or until the chocolate has completely set. Carefully remove the bar from its mold, and enjoy your homemade Dubai chocolate!
Riz’s Expert Tips
- Get that kataifi crispy! The crunch is what makes Dubai chocolate special. Toast the kataifi until golden brown and properly crisp. If it’s still soft after 5-10 minutes, give it a little longer.
- Use chocolate you actually enjoy eating. The chocolate shell is a big part of this recipe, so quality matters. You don’t need expensive couverture chocolate, but I’d avoid anything that tastes overly sweet or waxy.
- Choose the right mold. I recommend a deep, flexible silicone chocolate bar mold. It’s easier to unmold, and you’ll have enough room for a generous layer of pistachio filling.
- Don’t worry about tempering. I made this recipe using regular store-bought chocolate without tempering it. Just remember that untempered chocolate can soften more easily and may not have the same snap or glossy finish as tempered chocolate. I use the same simple, no-tempering approach in my homemade chocolate peppermint bark recipe, which also uses melted chocolate to create a decorative finish.
- Let the chocolate set between layers. If you’re worried about the coloured white chocolate mixing with the milk chocolate, chill the decoration before adding the shell. Make sure the finished bar is completely set before unmolding, too. It’s a similar idea to making my Nanaimo bars with their layered chocolate topping. Allowing each layer to set makes assembly that much easier.
Storage suggestions
- Room temperature: You can keep your Dubai chocolate bar in a cool, dry place for up to 1 day, away from direct sunlight and heat. Since this recipe uses untempered chocolate, it may soften in warmer conditions.
- Refrigerator: For best results, store your chocolate bar in an airtight container in the fridge for up to 3 days. Keeping moisture out helps preserve the crispy kataifi filling.
- Before serving: Let the chocolate sit at room temperature for 5-10 minutes before eating. This allows the chocolate to soften slightly for a creamier bite.
Dubai Chocolate Bar FAQs
Pistachio cream and pistachio paste aren’t always interchangeable. Pistachio cream typically contains added sugar and other ingredients, which can affect the sweetness and consistency of your filling. I recommend sticking with pistachio paste for this recipe.
Yes, but it will affect the flavour and texture. Tahini adds creaminess and a subtle sesame nuttiness that complements the pistachios.
No! I used regular store-bought chocolate without tempering it. This makes the recipe much easier, although your finished chocolate may not have the same glossy finish or the same snap as tempered chocolate. Keep it refrigerated until you’re ready to enjoy it.
Absolutely! You can make your Dubai chocolate bars up to 3 days ahead and store them in an airtight container in the refrigerator. Let them sit at room temperature for 5-10 minutes before serving for a slightly softer chocolate shell.
Every once in a while, a viral food trend really does live up to the hype, and this Dubai chocolate bar is one of them! It’s delicious, surprisingly easy to make, and that combination of crunchy kataifi, creamy pistachio, and rich chocolate is hard to resist.
And if you’re looking for something warm to enjoy alongside your chocolate, my homemade hot chocolate chai would make a wonderfully indulgent pairing.
If you give this recipe a try, let me know what you think in the comments below! And more importantly, did you manage to share it with anyone?
More Chocolate Recipes
๐ Recipe
Dubai Chocolate Bar Recipe
- Total Time: 30 minutes
- Yield: 1 large Dubai Chocolate Bar (4 servings) 1x
- Diet: Halal
Description
Learn how to make the viral Dubai chocolate bar at home! This easy recipe combines a rich milk chocolate shell with a creamy pistachio filling and crispy kataifi.
Ingredients
- 2 cups kataifi
- 1 tablespoon butter
- 1 cup pistachio paste
- 2 tablespoons tahini
- 2 cups milk chocolate
- โ cup white chocolate
- 3 drops food coloring (green)
Instructions
- Toast the kataifi: Roughly chop the kataifi into shorter strands. Melt the butter in a nonstick skillet over medium-low heat, then add the kataifi. Stir occasionally for 5-10 minutes, until golden brown and crispy. Remove from the pan.
- Prepare the filling: In a large mixing bowl, combine the toasted kataifi, pistachio paste, and tahini. Mix until the pastry is evenly coated, then set aside.
- Melt the chocolate: Melt the milk chocolate and white chocolate separately, preferably using a double boiler. Add the green food colouring to the melted white chocolate and mix until evenly coloured.
- Create the chocolate shell: Drizzle the coloured white chocolate inside your chocolate bar mold. Pour in enough melted milk chocolate to coat the bottom and sides, tilting the mold to distribute it evenly. Freeze for 10 minutes.
- Fill and seal: Spoon the pistachio-kataifi mixture into the chocolate shell. Spread it evenly with a palette knife or the back of a spoon, flattening the surface. Gently pour the remaining melted milk chocolate over the filling, spreading it to completely cover and seal the bar.
- Chill and unmold: Freeze for another 10 minutes, or until the chocolate has completely set. Carefully remove the bar from its mold and enjoy!
Notes
Chocolate: Tempering isn’t necessary for this recipe, but it’s important to know that untempered chocolate may soften more easily at room temperature (especially if you’re in a warm climate).
Storage: Keep the finished chocolate in an airtight container in the refrigerator for up to 3 days. Allow it to sit at room temperature for 5-10 minutes before serving.
- Prep Time: 5 minutes
- Chill time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Middle Eastern
Riz Asad
Of all the things I expected to go viral, shredded pastry wasn’t one of them. ๐
Kataifi has been used in Middle Eastern desserts like kunafa for generations. But apparently, all it needed to become an online sensation was a little pistachio paste and some chocolate (I mean…chocolate helps everything!).
I have these vague memories of chocolates and sweets from my time in the Middle East that were essentially less polished versions of Dubai chocolate, with pistachios and kataifi encased in chocolate. But for the life of me, I can’t remember what they were called!
Am I imagining things, or does that ring a bell for anyone?
Mary Lyons
Hi,
What kind of chocolate are you using? Compound or tempered Couverture?
You did a great job!
Thanks
Riz
Hi Mary,
That’s a question I didn’t expect to see on this post! I used standard store-bought chocolate (that’s what I use pretty much always unless I specify) – it may have been baking chocolate. I didn’t temper it, so I didn’t pay too much attention to specifically which bar I used.
Hope that helps!
Riz
Rhona
Better than one I tried from TikTok!
Sher Ullah
Hi Ilea!
I recommend storing this in an airtight container in the fridge and consuming within three days (let the chocolate come back to room temp slightly before eating though). For more detail, refer to the section of the post titled โStorage Suggestions.โ
Hope that helps!
Ilea casey
How do I store? How long can I store? I know this is probably a silly question, I’m sure they will get eaten quickly. But, I’d like to make for a family gathering
Riz
Hi Ilea!
I recommend storing this an airtight container in the fridge and consuming within three days (let the chocolate come back to room temp slightly before eating though). For a bit more detail, check out the section of the post called “Storage Suggestions”
Hope that helps!
Matt
Fantastic recipe!
The chocolates turn out great using pure roasted pistachio paste
The flavour and texture was amazing ๐
Ziba
What if you didnโt add Tahini? How long could you store it in the fridge for then? What does adding tahini do to the overall flavour profile? Can it be omitted easily or is it a key ingredient to include?
Riz
Hi Ziba, that’s a great question – the tahini actually adds a lot of the creaminess to the pistachio cream component. You can omit it, but it will definitely impact the final product flavour and texture. I haven’t tested any versions without any tahini (or cream substitute), but I think you’d be able to store it in the fridge for a day or two more.
Hope that helps!
Bryan
This looks so good! I can’t wait to try it.