Dubai Chocolate Bar Pistachio Knafeh Recipe – Rich & Crunchy 10-Min

Let me tell you about the first time I tasted Dubai’s magical chocolate bar pistachio knafeh – it was love at first bite! I was wandering through the spice-scented lanes of Deira’s souk when a tiny pastry shop caught my eye. The shopkeeper handed me this golden-brown bar studded with emerald pistachios, and when that crisp knafeh exterior gave way to molten chocolate and floral notes of rose water? Oh my. I knew I had to recreate this masterpiece at home.

This isn’t just any chocolate bar – it’s Dubai’s soul in dessert form. Imagine the best parts of Middle Eastern knafeh (that crispy shredded pastry we all adore) getting cozy with rich dark chocolate and buttery pistachios. The rose and orange blossom waters add this whisper of perfume that makes it feel like a special occasion, even if you’re just treating yourself on a Tuesday afternoon.

What I love most is how it bridges two worlds – the familiar comfort of chocolate meets the exotic thrill of traditional Arabic sweets. My version keeps things simple enough for home bakers while staying true to that luxurious Dubai dessert experience. Pro tip: always make extra bars because they disappear faster than you can say “knafeh!”

Table of Contents

Why You’ll Love This Dubai Chocolate Bar Pistachio Knafeh

Let me count the ways this dessert will steal your heart (just like it did mine!):

• That addictive crunch-meets-gooey texture: The crisp knafeh pastry hugging molten chocolate is pure magic—like biting into a chocolate bar that decided to wear its fanciest Middle Eastern outfit.
• Floral whispers in every bite: Rose and orange blossom waters add this delicate perfume that makes it taste like a Dubai sunset feels—warm, golden, and just a little bit magical.
• Pistachios for days: Those emerald green gems aren’t just pretty—they bring this buttery richness that plays perfectly against the dark chocolate. (Pro tip: toast them first for extra flavor fireworks!)
• Simpler than it looks: Don’t let the fancy name fool you—we’re basically making grown-up chocolate bark with the best Middle Eastern pantry staples. If you can melt chocolate, you’ve got this.

Trust me, one bite and you’ll understand why my Dubai foodie friends call this “the dessert that makes strangers ask for the recipe.”

Ingredients for Dubai Chocolate Bar Pistachio Knafeh

Gathering the right ingredients is half the magic with this recipe! Here’s exactly what you’ll need to recreate that Dubai souk flavor at home:

• 200g dark chocolate (70% cocoa), chopped – Not chips! We want good-quality baking chocolate you’ll chop yourself for that smooth melt
• 100g unsalted butter – Cubed and at room temperature (trust me, cold butter won’t play nice with the chocolate)
• 150g granulated sugar – Yes, it seems like a lot, but the tart dark chocolate needs it!
• 100g shelled pistachios – Crushed roughly by hand (I like some bigger pieces for texture)
• 200g knafeh pastry (kataifi) – Found in Middle Eastern markets, usually frozen (thaw overnight in fridge)
• 1 tsp rose water – The good stuff from specialty stores, not the perfume-y kind!
• 1 tsp orange blossom water – Same rule as rose water – quality matters
• Pinch of fine sea salt – Just a whisper to make all the flavors pop

Ingredient Notes & Substitutions

Baking is an adventure, so here’s how to adapt if needed (though I promise the original is worth hunting down!):

Chocolate: Must be dark for that authentic Dubai balance, but in a pinch, semisweet works (reduce sugar to 100g). Milk chocolate makes it too sweet and loses the sophistication.

Pistachios: Almonds or hazelnuts can sub in emergencies, but pistachios’ buttery-green flavor is irreplaceable here. Raw or toasted both work – I prefer raw for brighter color.

Knafeh pastry: No substitute for the real shredded kataifi! If desperate, very thin phyllo strips brushed with butter might mimic texture, but won’t soak up flavors the same way.

Floral waters: These are non-negotiable for that signature Dubai taste. If you must skip, add 1/2 tsp vanilla + 1/2 tsp almond extract, but it won’t be the same magic.

Pro tip: The rose/orange blossom ratio is perfect as written – don’t be tempted to add more unless you want your dessert tasting like grandma’s perfume!

Print

How to Make Dubai Chocolate Bar Pistachio Knafeh

Alright friends, let’s get to the fun part—transforming these amazing ingredients into that unforgettable Dubai chocolate bar magic! I’ll walk you through each step like I’m right there in your kitchen (maybe pretend I’m the enthusiastic aunt peering over your shoulder!).

Step 1: Melt Chocolate and Butter

First things first – preheat your oven to 180°C (350°F) and line an 8×8 inch baking pan with parchment paper, letting the edges hang over for easy removal later. Now, the most important step: melting our chocolate and butter.

Grab a heatproof bowl and your chopped chocolate and butter cubes. We’re going old-school with a double boiler here—place the bowl over a pot of simmering (not boiling!) water. Stir gently with a silicone spatula until everything turns silky smooth. This should take about 4-5 minutes. Resist the urge to rush this with direct heat—burnt chocolate is a tragedy we can avoid!

When it’s glossy and lump-free, remove from heat. That mesmerizing sheen means we’re ready for the next step.

Step 2: Mix Flavors and Pistachios

Now the fun begins! Stir in the sugar, rose water, and orange blossom water until fully incorporated. The scent at this point is incredible—like walking through a Dubai spice market!

Here’s my favorite part: gently fold in the crushed pistachios and knafeh pastry. Use a folding motion (think of turning a page in a book) rather than stirring vigorously—we want to keep those beautiful shreds of pastry intact for maximum crunch. The mixture will look like a chunky, glittering treasure at this stage.

Pro tip: If your knafeh pastry seems too long, give it a rough chop before adding. We want manageable strands, not ones that’ll wrap around your spoon like pasta!

Step 3: Bake and Cool

Transfer your mixture to the prepared pan, pressing down firmly with the back of a spoon or your (clean!) hands. We want an even layer—about 1-inch thick—for perfect bars later.

Into the oven it goes for exactly 20 minutes. You’ll know it’s done when the edges turn golden and the center looks set but still slightly soft. Resist the temptation to overbake—remember, it’ll continue firming up as it cools!

Here’s the hardest part: letting it cool completely (at least 1 hour) before cutting. I know, the aroma will drive you crazy, but trust me—cutting too soon makes messy bars. Once cooled, use the parchment to lift it out and slice into 12 luxurious rectangles. The crisp top giving way to that fudgy center? Absolute perfection.

Now try not to eat them all at once—though I won’t judge if you do!

Love rich flavors? Try our healthy Almond Pulp Brownies for a guilt-free indulgence.

Tips for Perfect Dubai Chocolate Bar Pistachio Knafeh

After years of testing (and eating!), here are my can’t-live-without secrets for the best chocolate knafeh bars:

• Toast those pistachios! Just 5 minutes in a dry pan transforms them from good to “oh-my-goodness” with deeper flavor and extra crunch.
• Parchment paper is your BFF – not just lining the pan, but leaving “handles” to lift the slab out cleanly. No stuck-on tragedies!
• Room temp ingredients matter – cold butter makes the chocolate seize up, and chilled knafeh pastry won’t blend smoothly. Plan ahead!

Bonus tip: For Instagram-worthy bars, sprinkle extra crushed pistachios on top right after baking – they’ll stick beautifully as it cools.

Serving and Storage Suggestions

Now that you’ve made these gorgeous Dubai chocolate bars, let’s talk about how to show them off! My favorite way to serve them is slightly warmed – just 10 seconds in the microwave brings back that fresh-from-the-oven magic. Dust them with powdered sugar and a sprinkle of extra pistachios for that authentic Middle Eastern cafe look.

These bars are decadent enough on their own, but if you want to go all out:

• Serve with a dollop of whipped cream flavored with a drop of rose water
• Pair with Arabic coffee or mint tea for the ultimate Dubai experience
• Drizzle with date syrup for extra sweetness if you’ve got a serious sweet tooth

For storage, keep them in an airtight container at room temperature (not the fridge – it makes the pastry soggy!). They’ll stay perfect for 3 days, though I doubt they’ll last that long! If you need to keep them longer, you can freeze them for up to a month – just thaw at room temperature when cravings hit.

Pro tip: Layer them between parchment paper in your container to prevent sticking. And if they do lose some crispness after a day or two, a quick 5-minute toast in the oven at 150°C (300°F) brings back that fresh-baked texture!

Nutritional Information

Okay, let’s talk numbers – but remember, we’re making dessert here, not diet food! This nutritional breakdown is for one glorious Dubai chocolate bar pistachio knafeh (because honestly, who could stop at just one?). These are estimates based on my exact ingredients – yours might vary slightly depending on your chocolate brand or nut sizes.

• Serving Size: 1 bar (about 2×3 inches)
• Calories: 250 (worth every single one!)
• Sugar: 20g
• Sodium: 50mg
• Fat: 15g (7g saturated – that’s the good chocolate and butter)
• Carbohydrates: 25g
• Fiber: 3g (thank you, pistachios!)
• Protein: 4g
• Cholesterol: 15mg

Important note: These values will dance around a bit based on your specific ingredients – maybe your chocolate has slightly more cocoa, or you went heavy-handed with the pistachios (no judgment!). Consider this your delicious guideline rather than medical advice.

My philosophy? Life’s too short not to enjoy desserts like this Dubai chocolate bar pistachio knafeh. Everything in moderation, including moderation – sometimes you just need that perfect bite of chocolatey, nutty, floral heaven!

Find more luxurious dessert inspirations on our Pinterest page.

FAQs About Dubai Chocolate Bar Pistachio Knafeh

I’ve gotten so many questions about this recipe from friends (and random dessert lovers who smelled it baking!), so here are the answers to everything you might be wondering:

Got more questions? Slide into my DMs anytime—I love chatting about Dubai desserts almost as much as I love eating them!