How to make the viral Dubai chocolate bar 🍫

Ingredients

• 200 g Chocolate Chips (semi‑sweet, melted)
• 100 g Unsalted Butter (melted for toasting kataifi)
• 150 g Shredded Kataifi Pastry (also called shredded phyllo, frozen)
• 50 g Pistachio Butter (unsalted, smooth)
• 1 pinch Sea Salt (optional, for topping)

Instructions

1. Melt Chocolate

   Place the chocolate chips in a microwave‑safe bowl and melt in 30‑second intervals, stirring between each, until smooth.

   Time: PT5M

2. Coat the Mold

   Pour the melted chocolate into the silicone mold, swirling to cover the bottom and sides evenly. Tap the mold gently to release air bubbles.

   Time: PT5M

3. Chill Chocolate Layer

   Place the coated mold in the refrigerator until the chocolate hardens.

   Time: PT10M

4. Prepare Kataifi

   Cut the frozen shredded kataifi into bite‑size pieces using a knife.

   Time: PT5M

5. Toast Kataifi in Butter

   Melt the butter in a small saucepan over medium heat, add the kataifi pieces, and stir constantly until they turn golden brown and become crispy.

   Time: PT10M

6. Combine with Pistachio Butter

   Transfer the toasted kataifi to a mixing bowl and fold in the pistachio butter until every strand is coated.

   Time: PT5M

7. Fill the Mold

   Spoon the pistachio‑kataifi mixture into the chilled chocolate shell, pressing firmly to pack it tightly.

   Time: PT5M

8. Final Chill

   Return the filled mold to the refrigerator and chill for at least 2 hours, or until completely set.

   Time: PT2H

9. Unmold and Serve

   Gently pop the bars out of the silicone mold, sprinkle a pinch of sea salt on each if desired, and serve.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g