Homemade Dubai Chocolate Bars with Pistachio Filling (Easy + No-Bake!)
Servings: 8 bars
Ingredients
- 1 (7oz) jar pistachio cream
- 2 Tbsp tahini
- 2 1/2 cups kataifi (shredded phyllo dough)
- 1/2 cup unsalted butter, melted
- 1/8 tsp salt
- 3 bags Hershey’s milk chocolate chips, divided
Instructions
Melt the chocolate & prep the molds
- Start by melting about half of the chocolate chips. Spoon or brush the melted chocolate into your silicone molds, making sure to coat the bottom and sides well. Pop them in the freezer for about 10 minutes to set.
- Toast the kataifi: While the chocolate sets, melt the butter in a skillet over medium heat. Add the kataifi and cook, stirring often, until it’s golden and crisp. This takes about 5–7 minutes.
- Make the filling/: Remove the skillet from heat and stir in the pistachio cream, tahini, and salt until everything is well combined.
- Take your molds out of the freezer and spoon the filling into each one, leaving a little space at the top to seal with more chocolate.
- Seal with chocolate: Melt the rest of the chocolate chips and pour or spoon it over the filling. Smooth out the tops and return the molds to the freezer until fully set.
- Once the bars are firm, carefully pop them out of the molds. Store in the fridge until ready to serve.
Notes
You’ll likely have leftover filling—don’t toss it! Store it in an airtight container in the fridge. I'm working on a second recipe using the extra filling, so stay tuned.
Let me know if you try this recipe or if you've found a favorite Dubai Chocolate Bar!