Dubai Chocolate Bar Recipe (Bite Size)

• servings: 20 servings
• active time: 20 minutes
• total time: 1 hour 5 minutes

Ingredients

200 grams (about 2 cups) shredded kataifi dough (cut into small pieces)

4 tbsp unsalted butter

220 grams pistachio cream

2 tbsp tahini (can skip)

pinch of salt

3 cups milk, semi-sweet or dark chocolate (see notes on tempering chocolate)

sea salt for finish

Directions

Prep:- line two 12-cup muffin/cupcake pans with cupcake liners and set aside (this recipe makes about 20).- Cut up the kataifi dough into pieces.

Preheat a large skillet on medium heat and melt 4 tbsp of butter, then add the kataifi dough and coat in butter. 4 tbsp might seem like a lot of butter initially but it's important to coat all the pastry dough in butter so that it crisps up. Continue stirring (don't leave it, otherwise parts of it could start burning). It will take about 10-15 minutes to get all the pastry dough crispy and golden brown. Just keep stirring until you reach the desired color and all the dough is now golden brown. Pour crispy kataifi into a bowl, add the pistachio cream, tahini, pinch of salt, and stir. Set aside.

In a microwave safe bowl, add the chocolate (you could do this in batches, if you're more comfortable melting chocolate in smaller quantities) and microwave in 30 second increments until melted, making sure to stir between increments. -see notes below for how to use a double boilerIf you've never melted chocolate before, this is how you do it. Place the chocolate in the microwave and microwave for 30 seconds. Remove it from the microwave and stir for about 30 seconds. Return to the microwave and again, heat for 30 seconds. Remove from the microwave and stir again. As you stir, the chocolate will continue to melt. If chocolate chunks remain, return it to the microwave and add an additional 30 seconds. Continue this until the chocolate is completely melted. If using chocolate chips, add a tsp of coconut oil to help it thin out and melt more evenly. It also helps stay melted for longer.

Using a tablespoon, pour chocolate into each cupcake liner. To spread it out, move the liner from side to side and it should spread out on its own. SIDE NOTE: you could freeze the bottom layer for 5 minutes to avoid the chocolate mixing with the filling. I don't do this because I don't mind it mixing. But if you feel more comfortable, you could freeze it.

Once evened out, scoop in about 1 to 1½ tablespoon of filling to each cup. You can use a spoon to flatten it out just a little. Once you're satisfied, fill the cups with a tablespoon of chocolate each, or more if you have any leftover and it looks like it needs more chocolate.To spread out the chocolate evenly around, just lift the cupcake pan and tilt it back and forth slowly and it should move the chocolate around. If it doesn't spread all around the filling, it's ok!

Refrigerate for about 30 minutes to an hour until the chocolate is set. You can add a sprinkle of sea salt to the top.

Place them in an airtight container and refrigerate for up to 5 days. You can eat them cold, straight from the fridge, or let them come to room temperature.

Nutrition

• Calories: 242 kcal
• Total Fat: 15 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.1 g
• Cholesterol: 6 mg
• Sodium: 57 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 2 g
• Total Sugars: 19 g
• Protein: 3 g