Viral Dubai Pistachio Chocolate Bar Recipe!

Ingredients

• 200 g Milk Chocolate (break into small pieces for even melting)
• 100 g White Chocolate (optional for decorative drizzle)
• 150 g Pistachio Cream (store‑bought or homemade (pistachios blended with a little oil and sugar))
• 100 g KFI (crispy fried dough pieces) (cut into bite‑size pieces; can be store‑bought puffed dough or homemade dough strips)
• 2 cup Vegetable Oil (for frying KFI pieces; use a neutral oil with high smoke point)
• 1 tsp Edible Gold Powder (optional decorative touch for white chocolate drizzle)

Instructions

1. Prepare the KFI pieces

   Cut the KFI dough into small bite‑size pieces. Heat vegetable oil in a frying pan over medium‑high heat until shimmering, then add the KFI pieces in a single layer. Fry, stirring occasionally, until golden brown and crisp, about 3‑4 minutes.

   Time: PT5M

   Temperature: Medium‑high

2. Set the fried KFI aside

   Allow the fried KFI pieces to cool completely on a paper towel-lined plate. Once cooled, set aside in a clean bowl.

   Time: PT5M

3. Melt the chocolates

   Create a double‑boiler: bring a saucepan of simmering water to a gentle boil, then place a heat‑proof bowl on top. Add the white chocolate first, stirring until fully melted, then add the milk chocolate and melt together, stirring until smooth.

   Time: PT5M

   Temperature: Low simmer

4. Create the white‑chocolate base

   Pour a thin layer of melted white chocolate into the chocolate bar mold, spreading it with a spoon to coat the bottom and sides evenly. Sprinkle the optional edible gold powder over the white chocolate for a subtle sparkle.

   Time: PT3M

5. Set the white‑chocolate layer

   Place the mold in the refrigerator for about 10 minutes, or until the white chocolate is firm to the touch.

   Time: PT10M

   Temperature: Refrigerator (4°C)

6. Add the milk‑chocolate coating

   Remove the mold from the fridge. Pour the melted milk chocolate over the set white‑chocolate layer, using a spoon to spread it evenly across the bottom and up the sides, leaving a small border at the top for the final seal.

   Time: PT4M

7. Chill the milk‑chocolate layer

   Return the mold to the refrigerator for another 10‑12 minutes, until the milk chocolate is fully set.

   Time: PT12M

   Temperature: Refrigerator (4°C)

8. Prepare the pistachio filling

   In a mixing bowl, combine the cooled fried KFI pieces with the pistachio cream. Stir until the pieces are fully coated and the mixture is evenly distributed.

   Time: PT5M

9. Fill the molds

   Spoon the pistachio‑KFI mixture into each chocolate‑coated cavity, pressing gently to pack it tightly and level the surface.

   Time: PT5M

10. Seal with final chocolate layer

    Melt any remaining milk chocolate (or use a fresh batch). Pour a thin final layer over the filled bars, ensuring the edges are completely sealed. Smooth the top with a spatula.

    Time: PT4M

11. Final chill and unmold

    Place the mold back in the refrigerator for 10‑15 minutes until the top layer hardens. Remove the bars from the mold, break off any excess edges for a clean finish, and store in an airtight container.

    Time: PT15M

    Temperature: Refrigerator (4°C)

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g