It's only right to learn how to make this delicious viral Dubai chocolate bar. You’ve probably seen it cracked open on TikTok or Instagram. That dramatic crunch, the airy green filling, and the glossy chocolate shell, yep, we’re talking about the Dubai chocolate bar. The original Dubai chocolate bar is made in the UAE, but good news awaits you: tickets for boarding aren't necessary to enjoy this delight. With ingredients being available, patience, and a couple of chocolate molds, one can make the viral Dubai chocolate bar recipe in their homes.
This isn’t your average candy bar. The Dubai chocolate bar recipe layers textures and flavors in a way that hits all the right notes. You’ve got crunchy, buttery kataifi pastry, smooth pistachio cream, a swirl of tahini, and a punch of good chocolate. It’s nutty, sweet, salty, and crispy all at once. That balance is what made it go viral and why it’s worth making from scratch.
The original Dubai chocolate bar was created by Fix Dessert Chocolatier in the UAE. Their version is called “Can’t Get Knafeh of It,” and the name’s a nod to the Middle Eastern pastry knafeh, which uses the same shredded filo dough called kataifi. In this bar, the pastry gets toasted in butter, then mixed with pistachio cream and tahini before being wrapped in a chocolate shell.
The contrast is everything. Crunch meets cream. Sweet meets savory. And unlike other chocolate bars, this one feels special. That’s part of what makes the Dubai chocolate bar recipe so fun to make at home. Check out more information about viral dessert.
It’s all about the texture. Most store-bought bars are either fully creamy or totally crunchy. This one hits you with both. The kataifi pastry is the secret. When toasted properly, it forms these airy pockets that stay crispy even after you mix it with the pistachio cream. That gives the whole bar this fluffy, light crunch that feels almost impossible. But when you get it right, you’ll understand why the internet lost its mind over this. Learn more about what's in Dubai chocolate here.
Then there’s the balance of flavors. Pistachio can be sweet, but the tahini pulls it back with a rich, earthy note. A pinch of salt pulls it all together. And if you use good chocolate, it wraps everything up without overpowering the center.
Kataifi pastry can be found in Middle Eastern or Mediterranean stores. If frozen, do thaw well and using your fingers break apart before putting it in the toaster. As for the pistachio cream, a few will bring you a bright green color, with some more pastel. Taste wins over color; you can add food dye later to brighten, if you want.
1. Toast the Kataifi Pastry
Start by heating 2 tablespoons of butter in a large nonstick skillet over medium heat. Add the chopped kataifi and stir regularly for about 8 to 10 minutes. You want it evenly golden brown and super crisp. It will smell buttery and nutty when it’s ready. Don’t rush this part, trust me you'll regret it. The crunch is what makes the Dubai chocolate bar recipe so satisfying.
2. Mix the Filling
Once the kataifi is toasted, transfer it to a bowl. Stir in the pistachio cream, tahini, and salt. Mix until everything is evenly coated and combined. It should be a thick, sticky filling with little bits of crispy pastry holding their shape.
3. Decorate the Mold (Optional)
In a small bowl over a double boiler, melt the white chocolate. Stir constantly to avoid scorching. Once melted, add a few drops of green food coloring if using. Flick or drizzle this over the bottom of your chocolate mold in a splatter pattern. Freeze the mold for 5 to 10 minutes so the design sets.
4. Melt the Chocolate Base
Using the same bowl, melt the remaining milk chocolate chips with 1 tablespoon of butter. Stir until smooth. Spoon just enough of this melted chocolate into each mold to coat the bottom and sides. Use the back of the spoon to spread it out evenly. Place the molds in the freezer for another 10 minutes until set.
5. Fill the Chocolate Bars
Spoon the filling in pistachio kataifi, gently pressing the mixture into the mold. Try to keep the layers even without air gaps. It should fill the mold quite near to the top, but just enough for the last chocolate layer.
6. Seal the Bars
Pour the remaining melted chocolate over the top of the filling. Smooth it out with a spatula or bench scraper. You want a flat, even top so it looks neat once removed from the mold. Chill in the refrigerator for 40 minutes or until completely set.
7. Unmold and Enjoy
Carefully pop each bar out of the mold. Trim any overhanging chocolate if needed. Take a photo, then take a bite. That first crunch is going to be everything.
Store the bars in an airtight container in the fridge. They’ll stay fresh for up to three weeks. The kataifi stays crispy thanks to the butter and the way it’s layered, so you won’t lose that crunch overnight.
This isn’t just another viral dessert. The Dubai chocolate bar recipe brings together ingredients you don’t usually see in candy bars, and it nails the balance. It’s crunchy, creamy, sweet, salty, and just a little savory. Each bite is layered, both in texture and flavor. You’re not just eating chocolate. You’re eating toasted pastry, nutty tahini, and silky pistachio, all tied together with chocolate.
It’s easy to see why people are obsessed. And now, you can be too — from your own kitchen.
Whether you’re recreating it to impress someone or just want to treat yourself, this Dubai chocolate bar recipe delivers. It’s a little work, sure, but the payoff is real. Once you’ve made it, you’ll want to keep your molds handy. You’ll be making these again soon.