HOW TO MAKE THE BEST AT HOME VERSION OF THE VIRAL DUBAI CHOCOLATE BARS!

Ingredients

• 200 g Kataifi Pastry (shredded phyllo dough, loosely packed)
• 3 Tbsp Unsalted Butter (melted)
• 100 g Pistachio Cream (smooth, store‑bought or homemade)
• 2 Tbsp Tahini (smooth, sesame paste)
• 200 g White Chocolate (chopped into uniform pieces for melting)
• 400 g Milk Chocolate (four standard 100 g bars, chopped)

Instructions

1. Toast the Kataifi

   Heat the skillet over medium heat, add the melted butter, then stir‑in the kataifi pastry. Toast, stirring constantly, until the strands turn golden brown and become crunchy, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

2. Make the Filling

   Transfer the toasted kataifi to a mixing bowl. Add pistachio cream and tahini, then mix until a cohesive, slightly sticky filling forms.

   Time: PT2M

3. Melt White Chocolate

   Place the chopped white chocolate in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring between each, until fully melted and smooth.

   Time: PT2M

4. Chill White Chocolate

   Cover the bowl and place it in the refrigerator for about 10 minutes so the chocolate firms slightly, making it easier to drizzle later.

   Time: PT10M

5. Melt Milk Chocolate

   In a clean microwave‑safe bowl, melt the chopped milk chocolate using the same 30‑second burst method until smooth.

   Time: PT2M

6. Create the First Chocolate Layer

   Spoon a thin layer of melted milk chocolate into each silicone mold, swirling to coat all sides, especially the edges. Tap the molds gently to release air bubbles.

   Time: PT5M

7. Add Kataifi Filling

   Drop a generous spoonful of the pistachio‑tahini kataifi filling onto the set chocolate layer in each mold, spreading lightly if needed.

   Time: PT5M

8. Seal with Final Chocolate Layer

   Re‑melt any remaining milk chocolate if needed, then pour over the filling to completely cover it, smoothing the top.

   Time: PT5M

9. Freeze to Set

   Place the filled molds in the freezer for 1½ hours (90 minutes) until the chocolate is firm throughout.

   Time: PT1H30M

10. Finish with White Chocolate Drizzle

    Remove the bars from the freezer, pop them out of the molds, and drizzle the chilled white chocolate over the tops. Let sit at room temperature for a few minutes to set.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g