Description
A luxurious simple homemade Dubai chocolate bar layered with toasted kataifi pastry, creamy pistachio butter, and smooth milk chocolate. Perfect for gifting or indulging at home.
Ingredients
3 tablespoons unsalted butter or coconut oil, divided
5 ounces kataifi pastry dough, coarsely chopped (about 2 cups)
1 (7- to 8-ounce) jar creamy pistachio butter or pistachio cream
2 tablespoons tahini
1/4 teaspoon kosher salt
3 tablespoons white chocolate chips (with cocoa butter, such as Guittard)
1 to 4 drops green food coloring (optional)
12 ounces good-quality milk chocolate chips (about 2 cups), divided
Instructions
1. Melt 2 tablespoons butter or coconut oil in a skillet. Toast kataifi pastry until golden brown, 8 to 10 minutes.
2. Stir in pistachio butter, tahini, and salt until combined. Set aside.
3. Prepare rectangular silicone molds on a baking sheet. Drizzle melted white chocolate with optional green coloring for decoration. Freeze.
4. Melt 12 ounces milk chocolate chips with 1 tablespoon butter or coconut oil in a double boiler. Stir until smooth, then add reserved chocolate chips.
5. Spread a thin layer of chocolate in molds. Freeze until set.
6. Add pistachio filling, smoothing into an even layer. Cover with remaining melted chocolate and level with a spatula.
7. Refrigerate until fully set, at least 40 minutes. Remove bars from molds and trim edges if desired.
Notes
Storage: Keep in an airtight container in the refrigerator for up to 3 weeks.
Freezer option: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Serving idea: Slice into squares for parties or serve with coffee and tea.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: Middle Eastern Fusion