Recipe

Dubai Chocolate Bar Recipe

Crisp chocolate shell, creamy pistachio center, plus the signature crunchy kataifi lift and a bright tangy pop that keeps you going back for “one more bite.”

By Matt Campbell

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4.8

Glossy dark chocolate bars cut open to show a creamy pistachio filling with crunchy toasted kataifi strands, arranged on parchment with a few pistachios scattered nearby in warm natural light

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These are my kind of dessert bars: shiny chocolate on the outside, a thick creamy pistachio filling on the inside, the signature kataifi crunch, and a little tangy twist that makes the whole thing taste louder, brighter, and less one note sweet.

If you have seen “Dubai chocolate bars” trending, this is a home kitchen version you can actually pull off without specialty equipment or a pastry degree. We build a crisp chocolate shell, toast kataifi until it is golden and crackly, fold it into a pistachio center that stays soft in the fridge, then finish with a pop of raspberry tang. It is fancy enough to gift, simple enough to make on a Tuesday, and chaotic in the best way when you crack one open.

A parchment lined loaf pan as melted chocolate is poured in and tilted to coat the bottom evenly

Why It Works

Big flavor contrast: deep chocolate, nutty pistachio, and a tangy note that cuts richness so each bite tastes fresh.
Crunch plus creamy center: toasted kataifi gives the signature crackle, while the pistachio filling stays smooth and soft.
Accessible ingredients: pistachio butter is great, but you can also blend pistachios into a paste at home. Kataifi is ideal, and there are pantry crunch swaps if needed.
Clean slices: a short freezer rest and a hot knife gives you bakery style edges without drama.

Pairs Well With

Storage Tips

Fridge: Store bars in an airtight container, layered with parchment. They keep well for 5 to 7 days, but for the loudest crunch, they are best in the first 24 to 48 hours. The kataifi stays crunchiest when fully cooled before storing and the container is tightly sealed.

Freezer: Freeze sliced bars on a tray until firm, then transfer to a freezer bag or container. Good for up to 2 months. Thaw in the fridge for a softer center, or on the counter for about 10 to 15 minutes if you like a quicker bite.

Pro tip: For the best texture, let the bar sit 3 to 5 minutes before eating. The filling gets creamier as it warms slightly, and the shell still snaps.

Common Questions

What makes it a “Dubai” style chocolate bar?

The viral FIX style bar is known for a thick chocolate shell and a pistachio filling that is not just creamy, but also packed with a crunchy kataifi (shredded phyllo) mixture. That crunch is the whole moment when you cut it open. This recipe keeps that signature texture, then adds a little raspberry tang to make the flavors pop.

Do I need a chocolate bar mold?

Nope. A loaf pan works great, and it actually helps you get the thick bar vibe without buying a mold. An 8x4 inch loaf pan with this amount of filling makes a satisfyingly chunky slab that you can cut into thick bars. If you use an 8x8 pan, the bars will be thinner and more like snack squares.

Where do I buy kataifi, and do I need to prep it?

Kataifi is usually sold in the freezer section at Middle Eastern or Mediterranean grocery stores, sometimes in larger supermarkets, and widely online. If yours is frozen, thaw it in the fridge overnight, then pull it apart with your fingers so it is fluffy before toasting. If the strands are long, give it a quick chop so it mixes evenly into the filling.

Can I use milk chocolate instead of dark?

Yes. Milk chocolate is sweeter, so keep the raspberry as written and add a tiny extra pinch of salt to keep the balance.

What is the “tangy” part in this recipe?

We use freeze dried raspberries crushed into a powder. It brings a clean, bright tartness without adding water that can seize chocolate or loosen the filling.

My chocolate looks streaky or dull. Did I ruin it?

No. It is usually bloom or untempered chocolate setting up (and sometimes a little moisture or condensation). It still tastes great and is totally safe to eat. For a shinier finish, keep everything dry, chill briefly, avoid condensation, and do not leave it in the freezer for long stretches.

Can I make it nut free?

You can swap the pistachio butter for sunflower seed butter. Flavor changes, but the texture still works. For crunch, keep the toasted kataifi and skip the pistachio topping. Try toasted sesame or crushed pretzels instead.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x4 inch loaf pan (for a thick bar) or small square pan
Parchment paper
Microwave safe bowl or double boiler setup
Rubber spatula
Skillet (for toasting kataifi)
Small food processor (only if making pistachio paste)
Sharp knife

I wanted a dessert that felt like a flex but behaved like a weeknight recipe. The first time I tested these, I nailed the creamy pistachio situation, loved it, then realized it was missing the thing people are obsessed with: that loud crunch. So I toasted kataifi until it was properly golden, folded it in, and suddenly it had the crackly bite that makes the whole bar feel expensive. Then I went looking for trouble in the best way and crushed freeze dried raspberries into the mix. The chocolate tasted darker, the pistachio tasted nuttier, and the whole bar had this bright little spark that made me pause mid bite like, okay wow, that is it.