Dubai Mini Chocolate Bars

Crispy kataifi pistachio bars inspired by Dubai dessert shops

Prep time

20 minutes

Cook time

3 minutes

Serves

10 mini bars

Ingredients

15 white chocolate chips melted just enough to be spreadable. If using a microwave, heat in no more than 20 seconds at a time. Once overheated, the chocolate cannot be melted again.
85 g milk chocolate chips melted just enough to be spreadable. If using a microwave, heat in no more than 20 seconds at a time. Once overheated, the chocolate cannot be melted again.
15 g unsalted butter, about 1 tablespoon.
50 g kataifi shredded dough, scrunched with your hands to make smaller pieces.
100 g pistachio butter.
1 tablespoon tahini.

For the white chocolate base, dabble the white chocolate in a 20 by 15 centimetre mould and freeze for 15 minutes.
For the first chocolate layer, spread half of the melted milk chocolate into the mould and freeze for 30 minutes.
To make the filling, melt the butter over medium heat. Add the kataifi, pistachio butter, and tahini. Cook for 2 to 3 minutes until golden, stirring constantly.
Spoon the filling into the mould and spread the remaining milk chocolate over the top.
Freeze for at least 40 minutes before slicing into mini bars.

Watch it being made

Tips

Melt the chocolate slowly so it stays smooth and spreadable.
Scrunch the kataifi well so you do not get long strands in each bite.
For a stronger pistachio flavour, drizzle a little extra pistachio butter on top before freezing.

Storage

Store the bars in an airtight container in the freezer for up to two weeks. Serve straight from the freezer for the best texture.