This viral dessert recipe will have you wondering why you’ve never made homemade candy bars before! The mix of pistachio cream and fried kataifi create the crunchiest pistachio chocolate bar with a milk and white chocolate exterior. Each bite is pure ecstasy!
There are these Dubai chocolate bars made just like this, with milk chocolate on the outside and pistachio cream and kataifi on the inside. We are recreating this sweet masterpiece and it takes about 5 ingredients. Let get into the recipe…
Equipment & Ingredients
To make these pistachio chocolate bars you will need these ingredients:
- White Chocolate Melting Chips
- Milk Chocolate Melting Chips
- Pistachio Cream
- Shredded Kataifi
- Olive Oil
As for the equipment, this is all you will need:
- Small Mixing Bowls
- Wooden Spoon
- Saucepan
- Chocolate Bar Mold
With only 20 minutes of work and 20 minutes to let these delicious chocolate bars harden to perfection, you can create a gourmet and crunchy chocolate bar like nothing you’ve ever tasted before. Share this pistachio chocolate bar dessert and recipe with your loved ones so they can see just how delicious this dessert is!
Pistachio Chocolate Bar
Course: DessertDifficulty: Easy2
servings20
minutes30
minutesThis viral dessert recipe will have you wondering why you've never made homemade candy bars before! The mix of pistachio cream and fried kataifi create the crunchiest chocolate bar with a milk and white chocolate exterior.
Ingredients
1/4 cup white chocolate chips, melted
1 1/2 cups milk chocolate chips, melted
1/4 cup olive oil (or butter)
1 1/2 cups shredded kataifi
1 cup pistachio cream
Directions
- In a saucepan add the oil over medium high heat. Cut the shredded kataifi until you make shredded pieces.
- Pour into the hot pan and brown the kataifi until golden brown. Set aside.
- Melt the white chocolate and milk chocolate in two separate bowls until smooth.
- Take your chocolate bar molds and drizzle white chocolate in the bottom of the mold. Then place in the freezer for 5 minutes.
- Continue cooking the kataifi until golden brown. Remove from the heat and let cool completely.
- After white chocolate is hardened, pour the melted milk chocolate into the chocolate bar mold and spread over the white chocolate and into all the crevices of the mold. Let any excess chocolate drip out of the mold. Place in the freezer again for 5 minutes.
- Once the kataifi has cooled, add to a bowl with the pistachio cream. Stir together until the shredded kataifi is completely coated.
- Remove the hardened chocolate mold from the freezer. Scoop tablespoonfuls of the pistachio filling into the mold, filling to the top of the mold and spreading evenly.
- Then top with the remaining melted milk chocolate, sealing and covering the pistachio filling inside.
- Place in the freezer for 15 minutes until the chocolate bar has completely hardened.
- Gently remove the chocolate bars from the mold and enjoy!
- To save for later, wrap each bar into foil.
