Dubai Chocolate Bar From Scratch! 🍫 @happytummy_702

Ingredients

• 200 g Kataifi Pastry (pre‑cut, shredded phyllo strands)
• 100 g Unsalted Butter (cut into cubes, melted)
• 150 g Pistachio Cream Spread (store‑bought or homemade, room temperature)
• 2 Tbsp Tahini (smooth, sesame paste)
• 100 g Green Candy Melts (melted, for decorative criss‑cross pattern)
• 100 g Yellow Candy Melts (melted, for decorative criss‑cross pattern)
• 200 g Milk Chocolate (good melting chocolate, chopped)

Instructions

1. Melt Butter

   Place the butter cubes in a medium saucepan over low heat and stir until fully melted, about 2 minutes.

   Time: PT2M

   Temperature: Low heat

2. Toast Kataifi

   Add the pre‑cut kataifi to the melted butter, stirring constantly. Cook until the strands turn a light golden brown and become fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Cool and Transfer

   Remove the pan from heat and pour the toasted kataifi into a large heat‑safe bowl. Let it cool for 2 minutes.

   Time: PT2M

4. Fold In Filling

   Add the pistachio cream spread and tahini to the cooled kataifi. Gently fold with a silicone spatula until evenly incorporated, about 2 minutes.

   Time: PT2M

5. Melt Candy Melts

   In two separate microwave‑safe bowls, melt the green and yellow candy melts. Heat in 30‑second intervals, stirring between each, until smooth (total ~5 minutes per color).

   Time: PT10M

6. Melt Milk Chocolate

   Place the chopped milk chocolate in a third microwave‑safe bowl and melt using the same 30‑second interval method until glossy, about 3 minutes.

   Time: PT3M

7. Create Candy‑Melt Criss‑Cross Pattern

   On a parchment‑lined tray, drizzle the green melt in one direction, then the yellow melt perpendicular to create a criss‑cross design. Allow the pattern to set for 1 minute.

   Time: PT2M

8. Coat Base and Sides with Milk Chocolate

   Pour the melted milk chocolate over the patterned tray, tilting the tray to coat the bottom and sides evenly. Gently tap to release excess chocolate.

   Time: PT5M

9. Set Chocolate Shell

   Let the coated tray sit at room temperature until the chocolate hardens (about 30 minutes).

   Time: PT30M

10. Add Filling and Seal

    Scoop the pistachio‑tahini kataifi mixture onto the set chocolate base, spreading evenly. Drizzle a thin layer of melted milk chocolate over the top to seal the bar. Allow the seal to set for 5 minutes.

    Time: PT7M

11. Cut and Serve

    Once fully set, lift the slab from the parchment, place on a cutting board, and cut into 8 equal bars with a sharp knife. Serve at room temperature.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g