The Dubai Chocolate Bar is a luxurious homemade treat inspired by Middle Eastern flavors and modern dessert trends. Whether you crave the rich crunch of Pistachio Kunafa, the sweet-salty blend of Peanut Butter Pretzel, the caramel warmth of Biscoff, or the classic indulgence of Nutella Crunch, this recipe lets you customize your chocolate bars with irresistible fillings wrapped in silky melted chocolate. Perfect for gifting, celebrations, or treating yourself to a bite of gourmet bliss.
Ingredients
- 16 oz milk or semi-sweet chocolate bar or chocolate chips, white for the biscoff version
Pistachio Kunafa
- 1 cup kataifi or phyllo dough, chopped
- 2 Tablespoons butter
- 1 cup pistachio cream
Peanut Butter Pretzel
- 1 cup pretzels, chopped or crushed
- 1 cup peanut butter
- ¼ cup jelly, optional, layer do not mix in
Biscoff
- 1 cup biscoff cookies, chopped or crushed (about 14 cookies)
- 1 cup biscoff or cookie butter
Nutella Crunch
- 1 cup toasted phyllo, kaitifi, or crushed oreos
- ½ cup hazelnuts, roasted & chopped* (optional)
- 1 cup nutella
Instructions
- Melt chocolate: Chop chocolate into small pieces and microwave in 30-second intervals for about 90 seconds, gently mixing the chocolate between each interval, until melted and smooth. Be careful not to over heat or overmix the chocolate so it doesn’t harden or split.
- Fill Mold: Pour a little more than half the melted chocolate into your chocolate molds, move the mold around to cover all the sides and corners of the mold with chocolate. Allow the excess chocolate to drip back into the bowl of melted chocolate. Transfer the mold to the freezer while you prepare the filling.
- Toast Phyllo: Heat a large heavy-duty pan over medium heat. Add the chopped phyllo pastry or kataifi and butter and cook strigging occasionally, until it is golden brown and crispy, then transfer to a medium mixing bowl. Add the pistachio cream to the toasted katifi
- Assemble: Remove the chocolate mold from the freezer. Combine ingredients for the chosen filling in a small bowl. For the peanut butter, do not mix in the jelly (layer it on). Divide the mixture evenly into the chocolate molds. Drizzle the remaining chocolate on top, carefully smoothing it using an offset spatula. Return to the freezer to set for about 5 minutes then carefully remove from the molds and enjoy!
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