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These homemade Chocolate Dubai Bars are all the rage! They’re surprisingly easy to make at home, and you can tweak the ingredients however you like. Plus, it’s way more budget-friendly than buying fancy versions from specialty shops.

Love homemade bars? Try these Peanutty Candy Bars, Chocolate Peanut Butter Cheesecake Bars, or Reese’s Pieces Oatmeal Cream Pie Bars.

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Why You’ll Love These Homemade Chocolate Dubai Bars

Save money by not buying these! You can easily make these chocolate Dubai bars at home, and they taste just as luxurious.
They’re rich, crispy, and layered with bold tahini and pistachio flavors.
Plus, you control the ingredients, so no mystery additives or preservatives in your candy bar!

Ingredients You Need For Dubai Candy Bars

homemade Chocolate Dubai Bars recipe

2 ½ cups dark chocolate chips or semi-sweet chocolate chips or chopped bar
3 tablespoons coconut oil
1 tablespoon tahini – Tahini has a rich, nutty, earthy flavor with a subtle bitterness, similar to peanut butter, but with a more pronounced sesame taste. It’s not overly sweet and the flavor is bold and rounded out after the sesame seeds are hulled, roasted, and processed.
8 ounces creamy pistachio butter – Pistachio butter is a creamy, spreadable nut butter made by grinding shelled pistachios into a smooth paste, similar to peanut butter. It has a rich, nutty, and slightly salty flavor, sometimes with a hint of sweetness if sugar is added.
4 to 6 ounces kataifi pastry dough, shredded phyllo dough – Phyllo dough, specifically shredded phyllo dough (kataifi), is a key ingredient in the popular original Dubai Chocolate Bar, a middle Eastern dessert consisting of chocolate layers with a crispy kataifi and pistachio filling.
Optional: ¼ cup white chocolate chips for design on top of bars

Did You Know You Can Make your Own Pistachio Butter?

Blend raw, unsalted pistachios until smooth and creamy in a food processor or blender. That’s it! Or you can buy it online as well!

Instructions How to Make Homemade Chocolate Dubai Bars

Optional: Melt the white chocolate and drizzle small amounts on the inside of the chocolate molds for a cool design. Set aside.
In a microwaveable bowl, add the chocolate chips and one tablespoon of coconut oil and melt in the microwave at 20 seconds increments until it is melted through, stirring at each increment.
Place 1 or 2 tablespoons of melted chocolate into each chocolate mold. Using a spoon or brush, spread them all over the bottom and side of the molds. Then place the mold in the fridge for the chocolate to set.
Meanwhile, start to make the pistachio filling. Chop the Kataifi (phyllo dough) over a cutting board, if needed.
Place the 2 tablespoons of coconut oil in a pan over medium heat. Add the chopped kataifi to the pan. Cook the kataifi for a few minutes while continuously mixing until golden brown.
Turn the heat off and then add the pistachio butter and tahini and mix together to combine.
Divide the pistachio filling mixture equally into the chocolate molds. Spread them out evenly.
Next, add another 1-2 tablespoons or more to each one to cover the filling. Spread them out using a spoon or a silicone brush.
Allow it to set in the fridge for 20 minutes or in the freezer for 10 minutes. Remove from molds.

How to Store Dubai Chocolate Candy Bars

Keep your homemade chocolate Dubai bars in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze them for up to 2 months.

More Variations

Add-ins: Mix in shredded coconut, chopped nuts, or dried fruit to the pistachio filling for extra texture.
Swap nut butter: Try almond or hazelnut butter if pistachio is not your favorite.
Different chocolate: Use milk chocolate or white chocolate instead of dark chocolate for a sweeter spin on the homemade Dubai chocolate bar.
Substitution: If you don’t have pistachio butter, you can sub with pistachio cream. Pistachio cream is a sweetened, often flavored spread, while pistachio butter is a more natural, unsweetened nut butter.

stack of candy treats

Making your own homemade chocolate Dubai bars is easier (and cheaper) than you’d think. With that crisp kataifi layer, rich pistachio center, and smooth chocolate shell, these little bars hit all the right notes when you take a bite. If you’ve been craving that signature Dubai bars flavor, give this recipe a shot!

Tried a fun variation? Drop a comment, I’d love to hear what you experimented with! Share on on Pinterest, Instagram and Facebook!

More Pistachio Love

Chocolate Dubai Bars

Kim Lange

Save money & make homemade Chocolate Dubai Bars with our easy recipe featuring rich flavors of chocolate, pistachio, tahini & phyllo dough.

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Prep Time 30

Course Dessert

Servings Servings

Calories

Ingredients

CHOCOLATE DUBAI BARS RECIPE

2 ½ cups dark chocolate chips or semi-sweet chocolate chips or chopped bar
3 tablespoons coconut oil
1 tablespoon tahini
8 ounces creamy pistachio butte
4 to 6 ounces kataifi pastry dough shredded phyllo dough
Optional: ¼ cup white chocolate chips for design on top of bars

Instructions

CHOCOLATE DUBAI BARS RECIPE

Optional: Melt the white chocolate and drizzle small amounts on the inside of the chocolate molds for a cool design. Set aside.
In a microwaveable bowl, add the chocolate chips and one tablespoon of coconut oil and melt in the microwave at 20 seconds increments until it is melted through, stirring at each increment.
Place 1 or 2 tablespoons of melted chocolate into each chocolate mold. Using a spoon or brush, spread them all over the bottom and side of the molds. Then place the mold in the fridge for the chocolate to set.
Meanwhile, start to make the pistachio filling. Chop the Kataifi (phyllo dough) over a cutting board, if needed.
Place the 2 tablespoons of coconut oil in a pan over medium heat. Add the chopped kataifi to the pan. Cook the kataifi for a few minutes while continuously mixing until golden brown.
Turn the heat off and then add the pistachio butter and tahini and mix together to combine.
Divide the pistachio filling mixture equally into the chocolate molds. Spread them out evenly.
Next, add another 1-2 tablespoons or more to each one to cover the filling. Spread them out using a spoon or a silicone brush.
Allow it to set in the fridge for 20 minutes or in the freezer for 10 minutes. Remove from molds.