Ingredients

16 oz milk or semi-sweet chocolate bar or chocolate chips (white chocolate for the biscoff version)

1 cup kataifi or phyllo dough (chopped)

2 tablespoons butter

1 cup pistachio cream

1 cup pretzels (chopped or crushed)

1 cup peanut butter

¼ cup jelly (optional, for layering only)

1 cup biscoff cookies (chopped or crushed, about 14 cookies)

1 cup biscoff or cookie butter

1 cup toasted phyllo, kataifi, or crushed Oreos

½ cup hazelnuts (roasted and chopped, optional)

1 cup Nutella

Instructions

Step 1: Melt the chocolate by chopping it into small pieces and microwaving in 30-second intervals for about 90 seconds. Stir gently between intervals until smooth and melted, taking care not to overheat or cause the chocolate to seize.

Step 2: Pour a little more than half the melted chocolate into chocolate molds, tilting and moving the molds to coat all sides evenly. Let the excess chocolate drip back into the bowl. Place the molds in the freezer while preparing the filling.

Step 3: Toast the phyllo or kataifi dough in a large pan over medium heat with the butter, stirring occasionally until golden brown and crispy. Transfer to a mixing bowl and stir in the pistachio cream.

Step 4: Remove the molds from the freezer. Choose your filling combination—pretzels, peanut butter with jelly layered on top, biscoff cookies with biscoff butter, or toasted phyllo with hazelnuts and Nutella. Combine the filling ingredients in a small bowl and fill the molds evenly.

Step 5: Drizzle the remaining melted chocolate over the fillings and smooth the tops with an offset spatula. Return molds to the freezer to set for about 5 minutes.

Step 6: Carefully remove the chocolate bars from the molds and enjoy your homemade Dubai Chocolate Bars.

Tips & Variations

Use white chocolate for a sweeter biscoff bar variation offering a lovely contrast to the cookie butter filling.

For an extra crunch, sprinkle chopped nuts or crushed pretzels on top before the final chocolate layer sets.

If kataifi dough is unavailable, substitute with finely chopped phyllo dough or crushed Oreos for texture variety.

Store the jelly separately if making peanut butter and jelly bars, to add just before eating and keep the chocolate crisp.

FAQs

Can I use other types of chocolate?

Yes, you can use dark chocolate or white chocolate depending on your taste preference. Just adjust the sweetness and pairing according to the filling flavors.

How do I prevent the chocolate from melting too quickly after making the bars?

Keep the bars refrigerated until ready to serve and handle them with clean, dry hands. Serving in a cool environment helps maintain their shape and texture.