Dubai Chocolate Bar Filled with Chopped Kataifi, Tahini Halva, and Pistachio Cream

Dubai Chocolate Bar Filled with Chopped Kataifi, Tahini Halva, and Pistachio Cream

Crackling chocolate shells hide a toasted kataifi and pistachio filling, streaked with crumbled halva.

Total 1 hr 35 min Makes 8 bars Calories 486/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Tree nuts, Wheat, Sesame

This viral-style chocolate bar layers crisp toasted kataifi noodles with pistachio cream and crumbled tahini halva, all encased in a thin shell of melted chocolate. Toasting the shredded phyllo in butter first builds a deeply nutty crunch that plays against the creamy pistachio filling and the dense, sesame-rich halva. Chill the bars until firm and slice thin, since the filling is rich and a little goes a long way.

Ingredients

Method

  1. Line an 8x8-inch baking pan with parchment paper, leaving overhang on all sides.

  2. Melt the butter in a 9-inch skillet over medium heat, then add the chopped kataifi and toast, stirring constantly, until deep golden brown and fragrant.

  3. Transfer the toasted kataifi to a bowl and let cool for 5 minutes, then stir in the pistachio cream, tahini, and salt until evenly combined.

  4. Fold in the crumbled tahini halva, keeping some larger pieces for texture.

  5. Melt the milk chocolate and dark chocolate together in a heatproof bowl set over a pot of barely simmering water, stirring until smooth.

  6. Pour half of the melted chocolate into the prepared pan and tilt to spread it evenly across the bottom.

  7. Chill the pan until the chocolate layer is set and firm to the touch.

  8. Spread the kataifi-pistachio-halva filling evenly over the set chocolate layer, pressing gently to level it.

  9. Pour the remaining melted chocolate over the filling, spreading it to cover completely and sealing the edges.

  10. Sprinkle the chopped pistachios over the top while the chocolate is still soft.

  11. Refrigerate until fully set and firm.

  12. Lift the slab from the pan using the parchment overhang and slice into 8 bars with a sharp knife.

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    Dubai Chocolate Bar Filled with Chopped Kataifi, Tahini Halva, and Pistachio Cream

    This viral-style chocolate bar layers crisp toasted kataifi noodles with pistachio cream and crumbled tahini halva, all encased in a thin shell of melted chocolate. Toasting the shredded phyllo in butter first builds a deeply nutty crunch that plays against the creamy pistachio filling and the dense, sesame-rich halva. Chill the bars until firm and slice thin, since the filling is rich and a little goes a long way.

    1 hr 35 min 8 bars 486 cal

    Ingredients

    • 14 ounces milk chocolate, chopped
    • 4 ounces dark chocolate, chopped
    • 3 tablespoons unsalted butter
    • 4 ounces kataifi (shredded phyllo dough), finely chopped
    • 3/4 cup pistachio cream (pistachio spread)
    • 4 ounces tahini halva, crumbled
    • 1/4 cup tahini
    • 1/4 teaspoon kosher salt
    • 2 tablespoons chopped pistachios, for garnish

    Method

    1. 1

      Line an 8x8-inch baking pan with parchment paper, leaving overhang on all sides.

    2. 2

      Melt the butter in a 9-inch skillet over medium heat, then add the chopped kataifi and toast, stirring constantly, until deep golden brown and fragrant.

    3. 3

      Transfer the toasted kataifi to a bowl and let cool for 5 minutes, then stir in the pistachio cream, tahini, and salt until evenly combined.

    4. 4

      Fold in the crumbled tahini halva, keeping some larger pieces for texture.

    5. 5

      Melt the milk chocolate and dark chocolate together in a heatproof bowl set over a pot of barely simmering water, stirring until smooth.

    6. 6

      Pour half of the melted chocolate into the prepared pan and tilt to spread it evenly across the bottom.

    7. 7

      Chill the pan until the chocolate layer is set and firm to the touch.

    8. 8

      Spread the kataifi-pistachio-halva filling evenly over the set chocolate layer, pressing gently to level it.

    9. 9

      Pour the remaining melted chocolate over the filling, spreading it to cover completely and sealing the edges.

    10. 10

      Sprinkle the chopped pistachios over the top while the chocolate is still soft.

    11. 11

      Refrigerate until fully set and firm.

    12. 12

      Lift the slab from the pan using the parchment overhang and slice into 8 bars with a sharp knife.