If you have a sweet tooth that loves a bit of crunch and richness combined, you’re going to adore this Dubai Chocolate Bars Recipe. It’s a delightful fusion of crisp konafah, luscious pistachio cream, and smooth milk chocolate—a truly indulgent treat that’s as fun to make as it is to eat!
Why You’ll Love This Recipe
- Unique Flavor Blend: Combining the flaky konafah with pistachio cream and chocolate creates a magical taste adventure you won’t find everywhere.
- Simple Ingredients: You only need a handful of ingredients that come together effortlessly for an impressive homemade treat.
- Perfect for Any Occasion: Whether it’s a casual snack or a fancy dessert, these bars fit right in.
- Fun and Creative: Making this Dubai Chocolate Bars Recipe is a delightfully hands-on experience that’s perfect for sharing with friends or family.
Ingredients You’ll Need
Crafting the perfect Dubai Chocolate Bars Recipe means working with simple yet essential ingredients that each bring their own magic—whether it’s the creamy smoothness of the pistachio spread or the crisp, buttery crunch of the konafah. Here’s what you’ll need:
- Tony’s Milk Chocolate Bar: Choose a high-quality milk chocolate for a creamy, rich coating that melts beautifully.
- Frozen Konafah Dough: Thawed and chopped, this adds that signature crispy, delicate texture that makes these bars stand out.
- Pistachio Cream: The nutty, luscious spread that blends perfectly into the konafah for a velvety filling.
- Butter: Used to toast the konafah to golden perfection, enhancing its flavor and crunch.
- Salt: Just a pinch to balance and highlight the sweetness and richness of the other components.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
The joy of the Dubai Chocolate Bars Recipe is how easy it is to tweak and personalize—it’s the perfect canvas for your creativity, dietary preferences, or whatever’s in your pantry. Here are a few ideas to make it your own:
- Dark Chocolate Substitute: Swap milk chocolate for dark chocolate to deepen the richness and add a slight bitterness that pairs wonderfully with pistachio.
- Nut Mix-ins: Add chopped almonds, hazelnuts, or walnuts to the konafah mixture for an extra layer of crunch and flavor.
- Vegan Version: Use vegan butter and dairy-free chocolate to make this recipe plant-based without losing any of its irresistible charm.
- Flavored Pistachio Cream: Try pistachio cream blended with a hint of rose water or orange blossom for a fragrant Middle Eastern twist.
How to Make Dubai Chocolate Bars Recipe
Step 1: Toast the Konafah
Start by melting 2-3 tablespoons of butter in a large skillet over medium-low heat. Toss in your chopped frozen konafah and gently cook it, stirring frequently until it becomes gloriously golden and crispy. A little sprinkle of salt at this stage helps to bring out all the wonderful flavors—a simple step with big payoff!
Step 2: Mix in the Pistachio Cream
While the konafah is still warm, mix in the pistachio cream. To make it easier to combine, pop the jar of pistachio cream into the microwave for about 30 seconds so it pours smoothly. The result is a luscious, nutty filling that’s perfectly melded into the crispy konafah base.
Step 3: Prepare the Chocolate Mold
Using a double boiler, gently melt your chocolate until silky smooth. Grab a pastry brush or the back of a small spoon and coat the bottom and sides of your chocolate bar mold with a thin layer of melted chocolate. Place the mold in the freezer to harden—this chocolate shell will become your beautiful, glossy outer layer.
Step 4: Assemble the Bars
Once the chocolate is set, spoon the konafah-pistachio mixture generously into the mold—fill it up as deep as possible for the ultimate bite. Seal the top with another thin layer of melted chocolate. To speed things up, pop it into the fridge for a few minutes until everything is firm and perfectly set.
Pro Tips for Making Dubai Chocolate Bars Recipe
- Use Quality Chocolate: The smoother and richer your chocolate, the better the final bar will taste—don’t skimp here!
- Golden Konafah is Key: Take your time to toast the konafah evenly—it adds essential crunch and deep flavor.
- Work Quickly with the Chocolate: Melt chocolate cools fast; keep your hands warm and act promptly when coating and sealing.
- Prevent Chocolate Bloom: Cool your chocolate bars in the fridge just until set to avoid white streaks or dull finishes.
How to Serve Dubai Chocolate Bars Recipe
Garnishes
Adding a sprinkle of crushed pistachios or a light dusting of edible gold dust on top can elevate these bars to a show-stopping treat. Fresh rose petals or a drizzle of white chocolate swirl also make for pretty garnishes that wow your guests visually and tastefully.
Side Dishes
These chocolate bars pair wonderfully with fresh fruit like raspberries or figs to cut through the richness. A cup of strong mint tea or cardamom-spiced coffee beautifully complements the nutty, chocolate flavors and makes for a perfect relaxing snack or dessert pairing.
Creative Ways to Present
Try serving your Dubai Chocolate Bars Recipe chilled on a sleek black platter with small bowls of pistachios and chocolate sauce alongside for dipping. You can also present them sliced into bite-sized squares atop edible leaves or fancy cupcake liners for parties, making each piece feel like an elegant treat.
Make Ahead and Storage
Storing Leftovers
Keep your Dubai Chocolate Bars refrigerated in an airtight container and they will stay fresh for up to a week. This helps maintain the crispness of the konafah and keeps the chocolate glossy and firm.
Freezing
For longer storage, wrap each bar tightly in plastic wrap and place in a freezer-safe container. They freeze beautifully for up to 2 months and thaw quickly at room temperature without losing texture or flavor.
Reheating
Dubai Chocolate Bars are best enjoyed at room temperature. If refrigerated, allow them to sit out for 15 minutes before eating. Avoid reheating or microwaving, as this may melt the chocolate unevenly and affect texture.
FAQs
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Can I use a different type of chocolate for this Dubai Chocolate Bars Recipe?
Absolutely! While the recipe calls for milk chocolate for its creamy sweetness, dark or white chocolate work just as well and offer unique flavor profiles. Just be sure to choose a good quality chocolate with a smooth texture for the best results.
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Is there a substitute for konafah dough if I can’t find it locally?
If konafah dough isn’t available, you can try shredded phyllo pastry or even finely crushed crispy pastry strands to mimic that flaky texture. The key is to toast it until golden and crunchy for that signature bite.
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How long do Dubai Chocolate Bars stay fresh?
Stored properly in an airtight container in the fridge, these bars stay fresh for about a week. Freezing can extend their shelf life to a couple of months without compromising flavor or texture.
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Can I make these bars without pistachio cream?
Pistachio cream adds a rich, nutty depth that’s a highlight of this recipe, but if needed, you can substitute with almond butter, hazelnut spread, or even a thick vanilla custard to create a tasty variation.
Final Thoughts
There’s something truly special about making and sharing the Dubai Chocolate Bars Recipe—it’s a gorgeous blend of textures and flavors that feels both exotic and comforting. I can’t wait for you to try it and experience that perfect moment when the chocolate melts, pistachio cream shines, and konafah crunches with every bite. Happy cooking and even happier tasting!
PrintDubai Chocolate Bars Recipe
Dubai Chocolate Bars are a decadent treat featuring a crispy, golden konafah and rich pistachio cream filling enveloped in smooth, melted milk chocolate. This recipe combines Middle Eastern ingredients with a delightful chocolate shell to create a unique and indulgent dessert perfect for sharing or enjoying as a special snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 chocolate bars (using a standard 1-inch deep bar mold)
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
Chocolate Shell
- 1 Tony’s milk chocolate bar (or your favorite milk chocolate)
- 2-3 tablespoons butter
- Salt to taste
Filling
- Half of 1 – 17.6oz package thawed frozen konafah dough, chopped
- 10.5 ounce jar of pistachio cream
Instructions
- Prepare the Konafah: In a large skillet or deep pot, melt 2-3 tablespoons of butter over medium-low heat. Add the chopped konafah and cook, stirring often, until it turns golden brown and crispy. Remove from heat and season with a pinch of salt.
- Mix the Filling: Stir the pistachio cream into the cooked konafah mixture until evenly combined. For easier mixing, warm the pistachio cream in the microwave for about 30 seconds before combining. Set the mixture aside.
- Make the Chocolate Shell: Using a double boiler, gently melt the milk chocolate until smooth. Using a pastry brush or the back of a small spoon, coat the bottom and sides of the chocolate bar mold with a thin layer of the melted chocolate. Place the mold in the freezer until the chocolate layer hardens and sets.
- Assemble the Bars: Once the chocolate shell is set, fill the mold with the konafah and pistachio cream mixture, pressing down to fill deeply. Then, spread another thin layer of melted chocolate over the top to seal the filling inside.
- Set the Bars: Allow the chocolate to firm up at room temperature, or speed up the process by placing the mold in the fridge for a few minutes. Remove from the mold and serve the bars best enjoyed at room temperature.
Notes
- Heating the pistachio cream before mixing helps it incorporate more smoothly with the konafah.
- Use a double boiler to prevent the chocolate from burning while melting.
- The konafah should be cooked until nicely golden and crispy for the best texture contrast.
- Keep the bars refrigerated if storing, but serve at room temperature for optimum flavor.
- You can substitute pistachio cream with nut butters or other flavored creams for variation.
