Dubai 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
Scale
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.
Find it online: https://queenrecipe.com/dubai-chocolate-bars-recipe/
