🍫🌰 Homemade Dubai Pistachio Chocolate Bar: Easy, Fun & Delicious Bring a touch of Dubai into your kitchen with this simple recipe. It’s quick to make, filled with crunchy pistachios and smooth chocolate, and perfect for sharing with family — a sweet little experience everyone will love.
Enjoy
When it’s ready, crack your pistachio chocolate bar into smaller pieces and enjoy!
Tips and Tricks
- Prep the shredded dough: When pan-frying the phyllo or kataifi, make sure to stir constantly so it all toasts up evenly. Then, once it’s done, let it cool completely before combining it with the pistachio butter. If it’s too hot, it will make the whole thing go super oily — yuck.
- Chill the mold: I typically like to keep my chocolate mold in the fridge or freezer right up until I’m ready to add the first layer of chocolate. A cold mold will make removing the chocolate bar later a whole lot easier and cleaner.
- Be patient as it freezes: I know that you, like me, will want to dig into your homemade pistachio chocolate bar ASAP, but it’s important to let it freeze and set for the full hour. This way, it won’t break and will keep its shape better!
How to Serve and Store Dubai Stuffed Chocolate Bars
After the hour in the freezer is up, break your pistachio kunafa chocolate bar into smaller, bite-sized pieces so you can share with your friends and family (or not!).
I don’t usually have much leftover — it’s that good — but if you do, you can store it in an airtight container in the refrigerator for up to 1-2 weeks. The texture may change slightly after the first week or so, but the flavors will still be there!
