The Viral Dubai Pistachio Chocolate Bar

Ingredients

• 200 g Semisweet Chocolate (chopped into small pieces for even melting)
• 100 g Pistachio Cream (smooth pistachio spread or pistachio paste)
• 30 g Unsalted Butter (melted, used to toast kataifi)
• 100 g Kataifi (Shredded Phyllo) (toasted for crunch; can substitute with broken phyllo strips)
• 1 sheet Parchment Paper (to line the tray for easy removal)

Instructions

1. Toast Kataifi and Combine with Pistachio Cream

   Melt the butter in a saucepan over medium heat, add the kataifi and toast for 3‑4 minutes until lightly golden, then stir in the pistachio cream until a uniform, glossy mixture forms.

   Time: PT7M

   Temperature: Medium heat

2. Melt the Chocolate

   Place the chopped semisweet chocolate in a heat‑proof bowl and melt over a simmering pot of water (double boiler) or in 20‑second bursts in the microwave, stirring until smooth.

   Time: PT5M

3. Assemble the Bar

   Line the baking tray with parchment paper. Spread a thin even layer of melted chocolate (≈2 mm) on the bottom, then spread the pistachio‑kataifi mixture over it, and finally top with the remaining chocolate, smoothing the surface with the spatula.

   Time: PT5M

4. Chill to Set

   Place the tray in the refrigerator and let the bar set for at least 1 hour, or until completely firm.

   Time: PT1H

   Temperature: 4°C (refrigerator)

5. Slice and Serve

   Remove the set bar from the tray using the parchment paper, place on a cutting board and cut into 8 equal squares or rectangles with a sharp knife.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g