Pistachio Chocolate Bar

Name: Pistachio Chocolate Bar
Prep time: 15 min
Cook time: PT-485426H45M25S
Total time: PT-485426H45M25S
Cuisine: Middle Eastern
Ingredients: 1 cup (8 oz) shelled unsalted pistachios; 180 grams white chocolate; ¼ cup tahini; 200-220 grams kataifi (half of the average bag); 400 grams of dark chocolate (72% cocoa); 1½ tablespoons coconut butter

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This pistachio chocolate bar is an easy homemade take on the wildly popular Dubai chocolate bar that's taken the world by storm.

This luxurious dessert combines the rich flavor of pistachios mixed with kataifi (shredded phyllo dough)—a beloved component of the traditional Palestinian dessert knafeh—with smooth, decadent chocolate for a truly indulgent experience.

Pistachio chocolate bar at a surface - main photo

If you enjoyed this recipe, you’ll absolutely love the Dubai Chocolate Strawberries—another irresistible dessert inspired by the rich flavors of the iconic chocolate bar.

This step-by-step recipe is a simple and affordable version of the trendy, in-demand treat—created to make it more accessible for my followers without compromising on flavor or style.

I also wanted to make my own pistachio butter, since I wasn’t too fond of some of the ingredients in the store-bought versions, so this recipe includes a homemade version.

There are many takes on this bar out there, but I was especially inspired by @ravneetgill’s version. I hope you’ll enjoy it as much as I did!

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What is Dubai Chocolate Bar?
What is Knafeh?
Equipment
Ingredients
Instructions
Variations and Substitutions
Pro Tips
Storage
Frequently Asked Questions
More Delicious Recipes
Pistachio Chocolate Bar

What is Dubai Chocolate Bar?

The "Dubai chocolate" phenomenon began with Fix Dessert Chocolatier in Dubai, specifically with the "Can't Get Knafeh of It" bar. Inspired by a pregnancy craving of Sara Hamouda for a traditional Middle Eastern dessert called knafeh (a pistachio-filled filo pastry), founder Sarah Hamouda created a chocolate bar that reimagined the flavors and textures of knafeh.

The bar, featuring a milk chocolate shell bursting with pistachio cream and kataifi, gained immense popularity, particularly after a viral tiktok showcasing its unique combination of textures and flavors.

Hamouda, a British Egyptian entrepreneur living in Dubai, founded Fix Dessert Chocolatier in 2021, and the "Can't Get Knafeh of It" bar was one of her first creations. The chocolate bar's popularity exploded after a TikTok video by food influencer Maria Vehera went viral, showcasing the bar and its unique flavors.

What is Knafeh?

Knafeh (also spelled knafah, kunafa, kinafeh, or kanafih) is a popular Palestinian and Middle Eastern dessert that is enjoyed on various occasions. Knafeh typically consists of shredded or finely ground dough (usually made from wheat), layered with a sweet and cheesy filling, and then drizzled with sugar syrup and garnished with crushed pistachios.

It is believed that knafeh originated in the city of Nablus, a Palestinian city in the West Bank, famous for "Knafeh Nabulsi”, which is made with the local Nabulsi cheese. This variation is characterized by its use of white cheese, thin strands of shredded dough, and aromatic sugar syrup. Knafeh Nabulsi is particularly famous and has contributed to the overall reputation of knafeh in the Middle East and beyond.

Equipment

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Blender - For grinding pistachios
Glass Bowl - for melting and holding the chocolate.
Baking Sheet - For baking kataifi
Molds 2 packs - To make the Dubai chocolate bar, if you don’t have a mold or prefer not to invest in one, a simple bread loaf pan works perfectly as an alternative.

Ingredients

Kataifi -Kataifi is a type of finely shredded phyllo dough used in Middle Eastern and Palestinian desserts, especially knafeh. Kataifi known for its crispy, golden texture when baked.
Dark Chocolate - I love dark chocolate, so I used 72% dark in this recipe. If you prefer a sweeter flavor, feel free to use milk chocolate or a lower percentage of dark chocolate, whatever suits your taste!
Coconut Oil - Adding coconut butter to dark chocolate makes the chocolate smoother, shinier, and slightly softer when it sets, which helps it coat molds more evenly without cracking. You can also use unsalted butter.
Unsalted Shelled Pistachios - Use unsalted pistachios to make the pistachio butter filling.
White Chocolate - To make the ground pistachios creamy and sweet, I added medium-sweet white chocolate chips to the mixture.
Tahini - Tahini is a creamy paste made from ground sesame seeds, commonly used in Middle Eastern cooking for both savory dishes and sweets. It gives this mixture a nutty subtle flavor.

Instructions

Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Preparing Pistachio Filling

Step 1 | Place unsalted, shelled pistachios in a blender or food processor.

Step 2 | Grind pistachios until they become a fine powder.

Step 3 | Melt white chocolate: place it in a glass bowl over a pot filled with boiling water, stirring occasionally until fully melted. Set aside for 3–4 minutes to cool slightly. (set aside 1-2 tablespoons for drizzling the mold-optional).

Ground pistachios and tahini over white chocolate in a bowl

Step 4 | Add the ground pistachios and tahini to the melted white chocolate and mix well.

Step 5 | Chop the kataifi dough finely with a sharp knife.

Step 6 | Spread the chopped kataifi on a baking sheet and bake in a preheated oven at 320°F for 30–35 minutes, stirring every 10 minutes, until golden brown.

Toasted kataifi and Pistachios mixture in a bowl

Step 7 | Add the toasted kataifi to the pistachio-white chocolate mixture.

Step 8 | Mix well until fully combined.

Assembling Chocolate Bar

Melted white chocolate mixed with food coloring in a small bowl

Step 1 | Mix 1–2 tablespoons of melted white chocolate with food coloring, I used green color.

Drizzle white chocolate mixed with food coloring into the mold. Pipped out of a sandwich bag.

Step 2 | Transfer to a sandwich bag, cut a small hole at the tip, and pipe your design onto the base of the mold before adding the dark chocolate layer. Freeze for 10 minutes to set before continuing.

Chocolate with coconut oil before melting in a bowl

Step 1 | Place chocolate chips and coconut oil in a bowl.

Step 2 | Melt the dark chocolate: place it in a glass bowl with the coconut oil over a pot of boiling water, stirring occasionally until melted.

Step 3 | Pour 3 tablespoons of dark chocolate into each mold, swirling it around to coat the bottom and sides evenly. Freeze for 10 minutes.

Kataifi mixture spread over chocolate in a mold

Step 4 | Remove from the freezer and fill each mold with the pistachio-kataifi mixture, making sure to cover all edges.

Spreading melted chocolate over kataifi mixture in a mold.

Step 5 | Pour dark chocolate over the filling.

Step 6 | Spread evenly and seal the mold completely. Freeze for another 30 minutes.

Step 7 | Pop the bars out of the mold and let them sit for a few minutes at room temperature for the best texture.

Holding a piece of pistachio bar between fingers

Variations and Substitutions

Instead of baking in the stove you can add them to the air fry them until golden. Heat air fryer on 350 (F) degrees, add parchment paper and air fry for 10-15 minutes or until golden. Stirring for every few minutes making sure all kataifi is evenly coated.
Replace dark chocolate with milk chocolate for a different flavor.
For a different stuffing flavor, replace the pistachios with toasted almonds, and mix them with caramel to sweeten, instead of using white chocolate.
If you don’t want to invest in a set of molds, you can simply use a bread loaf pan instead.

Pro Tips

The chocolate is the main ingredient, so the better the quality, the better the final result. Opt for artisan chocolate or chocolate with a high cocoa percentage for dark chocolate.
If you’re using white chocolate, make sure it’s not overly sweet and has a creamy texture.
Temper your chocolate if you're aiming for a glossy, professional finish. Tempering will give it a smooth, shiny look and a satisfying snap when broken.
Don't skip the steps regarding freezing time. The recipe requires freezing the bar multiple times, and it's important for the chocolate to set properly.
For best results, make sure to create a thin layer of chocolate at both the bottom and top, avoid pouring too much chocolate while layering.
For a creamer pistachio filling texture add another 80g of melted white chocolate.

Storage

Wrap or Seal: Wrap the bars in plastic wrap or store them in an airtight container to prevent them from drying out and to maintain their texture.
Refrigeration: Store the bars in the fridge for up to 1-2 weeks to keep them fresh. The cold will also help keep the chocolate firm and prevent melting.
Freezing: If you want to store them longer, you can freeze the bars for up to 3 months. Just wrap them tightly in plastic and place them in a freezer-safe container. Let them thaw for a bit at room temperature before enjoying.

Frequently Asked Questions

1. Can I use a different type of nut instead of pistachios?

Yes! While pistachios give the bar its signature flavor, you can substitute with cashews, almonds, or even hazelnuts. Just grind them to a fine texture similar to pistachios.

2. Can I make this recipe vegan?

Yes, to make it vegan, you can swap the white chocolate and dark chocolate with dairy-free chocolate alternatives.

slices of pistachio chocolate bar on top of each other

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