If there's one recipe that has completely taken over the internet, it is hands-down the famous Viral Dubai Chocolate Bar. Known originally as the "Can't Get Knafeh of It" bar, this decadent confection features a crisp milk or dark chocolate shell stuffed with a luscious, bright green filling of smooth pistachio cream, toasted buttery kunafa (kataifi) pastry strands, and a hint of tahini. The contrast of the snapping chocolate, crispy pastry crunch, and creamy nuttiness makes every single bite feel like pure luxury!
Created in Dubai by Sarah Hamouda of FIX Dessert Chocolatier, this viral sweet treat became an international sensation on TikTok and Instagram, accumulating hundreds of millions of views. Food lovers around the world have been trying to get their hands on a bar — but because they are sold exclusively in Dubai in limited daily batches, making them at home has become the ultimate baking trend. Luckily, recreating this gourmet luxury chocolate bar at home is surprisingly easy and requires just 5 simple ingredients!
In this recipe, I'll walk you through step-by-step how to achieve that iconic snap, how to get the kunafa pastry perfectly golden and extra crunchy, and how to mix the ultimate velvety pistachio filling. Whether you're making these for a special occasion, giving them as a show-stopping homemade gift, or simply indulging your viral recipe curiosity, this homemade Dubai Chocolate Bar is guaranteed to exceed all your expectations. Let's make some sweet magic!
What Is the Dubai Chocolate Bar?
The Dubai Chocolate Bar is a viral artisanal chocolate bar created by Egyptian-British entrepreneur Sarah Hamouda, founder of FIX Dessert Chocolatier in Dubai, UAE. The signature bar, named "Can't Get Knafeh of It," pairs high-quality chocolate with traditional Middle Eastern dessert elements — specifically kunafa (also spelled knafeh or kataifi), a shredded phyllo dough pastry, mixed with rich pistachio cream and tahini paste.
Kunafa is a beloved Middle Eastern dessert made with thin, thread-like shredded pastry dough that is toasted in butter until golden brown and exceptionally crispy. When combined with smooth pistachio cream (sweetened pistachio butter) and encased in tempered chocolate, it creates a unique texture combination — rich, creamy, nutty, and intensely crunchy all at once.
Since exploding on TikTok in late 2023 and continuing through 2026, the Dubai Chocolate Bar has inspired thousands of home bakers and chocolatiers worldwide. Making it at home allows you to enjoy fresh, high-quality ingredients at a fraction of the price of importing one from Dubai!
Why You'll Love This Recipe
- Tastes just like the original FIX bar: Rich chocolate, velvety pistachio cream, and ultra-crispy buttered kunafa strands in every bite.
- Only 5 simple ingredients: Chocolate, kunafa dough, butter, pistachio cream, and tahini — no artificial additives!
- Satisfying chocolate snap & crunch: Learn the easy secret to molding chocolate bars that snap cleanly and hold the thick filling.
- Save money at home: Skip the expensive international shipping fees and make 4 large gourmet bars for a fraction of the cost.
- Impressive gift idea: Wrap in gold foil or parchment for a luxurious homemade foodie gift that will blow your friends away.
- No complex candy thermometer required: Simple melting and chilling steps make this accessible to any home baker.
Key Ingredients
Quality Chocolate
12 oz high-quality chocolate bars or melting wafers (half milk chocolate and half dark chocolate works best to balance sweetness).
Kunafa (Kataifi) Dough
4 oz shredded kataifi pastry dough, finely chopped and toasted in 2 tbsp unsalted butter until golden and super crispy.
Pistachio Cream
¾ cup sweet pistachio cream/spread (such as Pisti or Italian crema al pistacchio) for a vivid green, silky filling.
Tahini Paste
1 tbsp sesame tahini paste. Adding a touch of nutty tahini balances the sweetness of the pistachio cream and adds authentic Middle Eastern flair.
Step-by-Step Instructions
Toast the Kunafa Pastry
Finely chop 4 oz of fresh or thawed kataifi dough into small ½-inch pieces. Melt 2 tbsp unsalted butter in a skillet over medium heat. Add the chopped kataifi dough and cook for 6–8 minutes, stirring continuously, until deeply golden brown and crunchy. Remove from heat and transfer to a bowl to cool completely.
💡 Pro Tip: Do not rush this step! Keep stirring so the pastry browns evenly without burning. Full cooling ensures the pastry stays crispy when mixed with pistachio cream!
Mix the Pistachio Kunafa Filling
To the cooled toasted kataifi, add ¾ cup pistachio cream and 1 tbsp tahini. Stir thoroughly with a spatula until the crispy pastry strands are completely coated in the lush green pistachio paste. Set aside at room temperature.
💡 Pro Tip: The mixture should be thick, scoopable, and hold together like a thick paste. If it feels too stiff, stir in an extra tablespoon of pistachio cream!
Melt & Paint Chocolate Shell
Melt 12 oz chocolate in a microwave-safe bowl in 30-second bursts, stirring in between until silky smooth. Pour roughly 1–2 tablespoons of melted chocolate into each cavity of a silicone deep chocolate bar mold. Use a pastry brush or spoon to push chocolate up all the side walls, creating a solid bottom shell. Tap the mold on the counter to release air bubbles. Chill in the freezer for 10 minutes to set.
💡 Pro Tip: Make sure the side walls of the mold are thickly coated so the green filling doesn't leak through!
Fill & Seal the Chocolate Bars
Spoon the pistachio kunafa mixture generously into each set chocolate shell, pressing gently to flatten the top while leaving a ⅛-inch gap at the top edge. Pour remaining melted chocolate over the filling to seal the bars completely. Use an offset spatula to smooth the top level with the mold edges.
💡 Pro Tip: Gently tap the mold on the table again so the top chocolate layer settles flat into every corner!
Chill, Unmold & Serve
Place the chocolate bar mold back into the refrigerator for 20–30 minutes until completely firm. Gently peel back the flexible silicone mold to pop out the chocolate bars. Optionally garnish with edible gold leaf, a drizzle of chocolate, or chopped pistachios. Slice or snap in half and enjoy!
💡 Pro Tip: For the cleanest cross-section photo or video snap, use a sharp chef's knife warmed under hot water and wiped dry!
Expert Tips for the Best Results
Use a deep silicone candy mold. Standard thin chocolate bar molds won't hold enough of the thick pistachio filling. Use a deep rectangular silicone mold (at least ½-inch deep).
Where to find kataifi dough. Look for shredded kataifi dough in the freezer section of Middle Eastern, Mediterranean, or Greek grocery stores, or order online.
Pistachio cream vs. Pistachio butter. Use sweetened Italian pistachio cream (spread) for the authentic taste. If using 100% pure unsweetened pistachio butter, add 2 tbsp powdered sugar and 1 tbsp condensed milk to sweeten.
Cool the toasted dough completely. Mixing hot toasted dough with pistachio cream will warm up the filling and soften the dough strands, ruining the signature crunch.
Add colorful splatter paint. Before painting the chocolate shell, flick melted white chocolate colored with green food gel onto the silicone mold for that signature FIX artisanal splatter pattern!
Don't over-freeze. 10 minutes in the freezer is enough to set the shell walls. Leaving chocolate in the freezer too long can cause condensation (blooming) when brought to room temp.
How to Store & Preserve
📦 Room Temperature
Keep in a cool, dry place away from direct sunlight for up to 5 days. Room temperature yields the creamy filling texture and best chocolate snap!
🧊 Refrigerator
Store in an airtight container wrapped in parchment paper in the fridge for up to 2 weeks. Let stand 10 minutes at room temp before eating for maximum flavor.
❄️ Freezing
Wrap individual bars tightly in foil and freezer bags for up to 2 months. Thaw in the refrigerator overnight before serving.
Serving Suggestions
Enjoy this viral chocolate bar with these serving ideas:
- Turkish Coffee or Espresso — The rich, bitter coffee notes complement the sweet, creamy pistachio filling effortlessly.
- Luxury Gift Packaging — Wrap in gold foil paper and ribbon for an unforgettable gourmet gift.
- Dessert Charcuterie Board — Serve sliced alongside fresh berries, dried figs, and roasted pistachios.
- Ice Cream Topping — Chop into small chunks and scatter over vanilla bean or pistachio gelato!
Frequently Asked Questions
❓ What is kunafa / kataifi pastry and where can I buy it?
❓ Can I substitute the kataifi dough if I can't find it?
❓ What is pistachio cream vs pistachio butter?
❓ Why is my filling soggy instead of crunchy?
❓ What type of chocolate should I use?
❓ Can I make this gluten-free?
Easy Dubai Chocolate Bar (Pistachio Kunafa)
The famous viral Dubai chocolate bar stuffed with creamy pistachio spread, crunchy buttered kunafa dough, and tahini in a chocolate shell.
- Deep Silicone Chocolate Bar Mold
- Skillet (for toasting kataifi)
- Microwave-Safe Bowls
- Offset Spatula or Pastry Brush
- Toast kataifi: Melt butter in a skillet over medium heat. Toast chopped kataifi dough for 6–8 minutes, stirring continuously until golden brown. Cool completely.
- Make filling: Stir pistachio cream and tahini into cooled kataifi strands until evenly mixed into a thick paste.
- Mold bottom shell: Melt chocolate in 30-second increments. Coat the bottom and side walls of a deep silicone bar mold. Freeze 10 minutes to set.
- Fill and seal: Press pistachio filling into shells, leaving a small gap at top. Cover with remaining melted chocolate and smooth flat.
- Set and unmold: Chill 20–30 minutes in fridge. Pop out of molds, slice in half, and enjoy the famous viral snap & crunch!
📝 Recipe Notes
Kataifi tip: Toast thoroughly until deeply golden for maximum crunch. Sweetness: Use Italian pistachio cream (Pisti/crema al pistacchio). Chocolate: 50/50 dark & milk chocolate is the sweet spot. Storage: Store at cool room temp or in fridge for up to 2 weeks.
Per chocolate bar (servings: 4 bars). Values are approximate.