How to Make The Best Dubai Chocolate Bar – This luxurious treat combines silky pistachio cream, crispy toasted kataifi, and a hint of nutty tahini, all encased in rich, glossy chocolate. The flavor is indulgent and unique, with the perfect balance of sweetness, crunch, and smoothness. It’s as stunning to look at as it is delicious—an irresistible dessert that’s sure to impress.

Have you heard of the viral Dubai Chocolate Bar? This indulgent dessert has taken the internet by storm—and for good reason. It’s rich, melty, and completely irresistible. This dessert, playfully named ‘Can’t Get Knafeh of It,’ originated in Dubai and became a TikTok sensation in 2023—and it’s easy to see why.

Since then, plenty of companies have released their own versions. When I heard Trader Joe’s was selling it in May, I couldn’t wait to try it—but it sold out fast. They planned to restock in June, but then pushed it to fall. That’s when I decided: I wasn’t waiting any longer—I had to make it myself!

And let me tell you… the Dubai Chocolate Bar is so good, I’m declaring it my new favorite dessert. I can’t get enough! I was surprised at how easy it was to make my own candy bar—and even more surprised when a friend shared one she’d saved from Trader Joe’s. Honestly? It didn’t even come close to the deliciousness of this homemade version.

Now I’m going to teach you how to make it too, so you can experience this dreamy chocolate bar anytime you want.

Ingredients to Make The Best Dubai Chocolate Bar:

I tried many different brands for the katafi and pistachio cream. I have linked to those below.

• Katafi- Or sometimes called Kadayif. This is finely shredded phyllo dough that adds a light, crispy texture to the Dubai Chocolate Bar, giving it that signature delicate crunch that makes every bite incredible. I love this brand of katafi. It’s already shredded and chopped.
• Butter- You just need a little to toast the katafi.
• Pistachio cream adds a rich, nutty sweetness that gives the bar its signature flavor. I didn’t think I was a pistachio fan before, but now I LOVE it! I love these two brands of pistachio cream: Sicania Pistachio Cream and Pisti Spreadable Pistachio Cream.
• Tahini brings a subtle earthiness that balances the sweetness beautifully. The original Dubai Chocolate Bar uses Tahini. I have this squeezable bottle of Tahini and it’s been great.
• A pinch of salt enhances all the flavors and keeps the bar from tasting too sweet. 
• Chocolate-For the ultimate Dubai Chocolate Bar, choose a high-quality chocolate you love—dark, semi-sweet, or milk. The chocolate is the star of this dessert, so using the best you can find will make your bars taste extra decadent and luxurious.

Chocolate Notes:

You can only use high-quality chocolate chips. Most chocolate chips won’t work. What I used in my pictures looks like chocolate chips but they are actually called callets. Callets are made for melting and tempering; they melt smoothly. Chocolate chips are designed to hold their shape when baked and don’t melt as well.

My favorite chocolate for these bars:

Guittard Lever Du Soleil Wafer

Callebaut Belgian Semi-Sweet Callets (Also sold on Amazon)

Callebaut Belgian Milk Chocolate Baking Callets

Budget-friendly options:

You can use high-quality chocolate chips made with real cocoa butter to make Dubai chocolate bars, as they can be properly tempered for a glossy, snappy finish. Avoid cheaper chips that contain vegetable oils or palm oil, which won’t temper well and can lead to dull or streaky chocolate. Always check the ingredients—look for cocoa butter and chocolate liquor, not added fats.

Ghirardelli Premium 60% Cacao Bittersweet Chocolate Baking Bar

Guittard Semisweet Baking Bar

Shortcut tip: If tempering feels too hard, you can use high-quality candy melts—they’re easy to work with and still taste great!

How to Make The Best Dubai Chocolate Bar

Make the Katafi/Pistachio Filling

Start by melting the butter in a large skillet. Then add the shredded katafi.

Cook, stirring often, until it turns golden brown. This takes about 10 minutes.

Once it has cooled, mix in the Pistachio Cream and Tahini. Set aside.

Melt the Chocolate

Tempering the chocolate is key to getting that perfect snap and glossy finish, but don’t worry—it’s easier than it sounds, and I’ll walk you through it step by step! We are going to temper the chocolate using the seed method.

How to Temper Chocolate:

1. Chop your chocolate into small, even pieces for smooth melting.

2. Melt about two-thirds of the chocolate gently over a double boiler or in short bursts in the microwave, stirring often until it reaches around 110–115°F (43–46°C) for dark chocolate and for milk chocolate 110°F (43°C)

3. Remove from heat and gradually add the remaining one-third of chopped chocolate (this is called the seed), stirring constantly to cool it down to about 88–90°F (31–32°C) for dark, or 86–88°F (30–31°C) for milk. (Make sure once it reaches the correct temperature, the chocolate is smooth. Remove any unmelted chocolate.

4. Test your chocolate by spreading a small amount on parchment paper—if it sets quickly with a shiny finish and firm snap, you’re good to go!

5. Use immediately for best results.

Now the best part! Time to put it all together!

I tested several candy bar molds, and this deep mold that makes two large bars was by far my favorite!

To Assemble:

Start by coating the inside of your candy bar molds with a thin layer of melted chocolate. You can use a pastry brush to paint it on nice and evenly, use the back of a spoon, or just tilt and swirl the mold until it’s fully covered. Pop them in the fridge for about 15 minutes, or until the chocolate sets.

Next, spoon in the pistachio/kataifi mixture, dividing it between the molds, and spread it out so you get an even layer of that delicious filling.

Pour the rest of the melted chocolate over the top and smooth it out so the surface is nice and level.

Chill the Bars – Place the molds back in the fridge for about 20 minutes, or until the chocolate is firm.

Unmold and Enjoy – Once your bars are set. Remove from the fridge and wait a few minutes to help the mold gently release. Isn’t it beautiful!? Admire that smooth, glossy finish. Cut them into nice pieces or just break off a chunk to enjoy right away.

Take a moment to really taste those rich layers and flavors—it’s seriously a little moment of chocolate luxury.

If you would like to make smaller Dubai Chocolate Bars, I love these candy bar molds.

–Small Chocolate Bar Mold -(the one I used for the bars above): With this recipe, you can make 9 mini chocolate bars. You’ll only need half of the pistachio/kataifi filling. If you prefer, double the chocolate to make 18 mini bars.

–Regular-Size Candy Bar Mold: This recipe will make 6 full-size bars. Again, you’ll just need half of the pistachio/kataifi filling. Or double the chocolate to make 12 bars.

Christmas Dubai Chocolate Bar

This Dubai chocolate bar recipe can be easily adapted for Christmas by using a festive holiday chocolate mold. I LOVE how it turned out!

I’m still in awe of how beautiful it is! This would make the ultimate Christmas gift!

(I make a small portion from the Amazon links if you purchase directly from them, but as always, I only share products I love!)

Enjoy!

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CHECK OUT MY OTHER AMAZING DUBAI RECIPES!

• Dubai Chocolate Cookies with Ganache
• Easy Dubai Chocolate Brownies
• Brown Butter Chocolate Chip Cookie with Dubai Filling
• Dubai Chocolate Pie