What Makes Dubai Chocolate Bar Recipe So Special
Crunchy, rich, and impossible to resist, this Dubai chocolate bar recipe is a symphony of textures and flavors—melty semisweet chocolate, buttery digestive biscuits, and the delightful crunch of walnuts and coconut. It’s the kind of treat that feels luxurious yet effortless, perfect for gifting or savoring with afternoon tea. Inspired by Middle East chocolate traditions, every bite carries a hint of nostalgia and a touch of global charm.
When I first tested this recipe, I learned the magic lies in patience—letting the chocolate mixture cool just enough before folding in the biscuits. And trust me, you’ll want to double the batch! For more twists on this classic, explore our chocolate pistachio bar variations—they’re just as dreamy.
What You’ll Find in This Article
Dubai Chocolate Bar Recipe
Ingredients
- 1 cup semisweet chocolate chips
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.25 cup whole milk
- 1 tsp vanilla extract
- 1.5 cups crushed digestive biscuits
- 0.5 cup chopped walnuts
- 0.25 cup sweetened shredded coconut
- 0.25 cup raisins
Method
- Line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan over low heat, melt the chocolate chips and butter, stirring until smooth. Remove from heat.
- Stir in the sugar, milk, and vanilla extract until fully combined.
- Fold in the crushed biscuits, walnuts, coconut, and raisins until evenly distributed.
- Press mixture firmly into the prepared dish and smooth the top. Refrigerate for 2 hours.
- Lift from pan using parchment overhang and cut into bars or squares. Store chilled.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Ingredients for Dubai Chocolate Bar Recipe
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups crushed digestive biscuits
- 1/2 cup chopped walnuts
- 1/4 cup sweetened shredded coconut
- 1/4 cup raisins
Cook Time for Chocolate Pistachio Bar
This Dubai chocolate bar recipe is wonderfully quick—just 15 minutes of hands-on time! After melting the chocolate and mixing everything together, the hardest part is waiting for it to set in the fridge (about 2 hours). I often prep it in the morning for an after-dinner treat. For more time-saving tips, check out our no-bake chocolate bar ideas.
How to Make Middle East Chocolate
Step 1: Prep the Pan
Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.
Step 2: Melt the Chocolate
In a medium saucepan over low heat, melt the chocolate chips and butter together, stirring constantly until smooth. Remove from heat.
Step 3: Sweeten the Mix
Stir in the sugar, milk, and vanilla extract until fully combined.
Step 4: Add Crunch
Fold in the crushed digestive biscuits, walnuts, coconut, and raisins until evenly coated.
Step 5: Set and Slice
Press the mixture firmly into the prepared baking dish, smoothing the top with a spatula. Refrigerate for at least 2 hours, then lift out and cut into bars.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks to make this Arabic chocolate dessert even more special:
- Flavor Swap: Try pistachios instead of walnuts for a true Dubai chocolate kunafa twist.
- Diet Tweaks: Use coconut sugar and almond milk for a refined sugar-free version.
- Texture Fix: If your mixture feels too wet, add an extra 1/4 cup crushed biscuits.
- Storage Tip: Layer between parchment in an airtight container—they keep for 2 weeks! For more storage ideas, see our guide to storing Middle Eastern sweets.
Nutrition and Health Benefits
While this Dubai chocolate bar recipe is certainly an indulgence, it’s packed with wholesome ingredients like walnuts (hello, omega-3s!) and antioxidant-rich dark chocolate. A single square provides about 180 calories, with a satisfying balance of carbs, fats, and a touch of protein. For a deeper dive into chocolate’s benefits, this explainer on cacao vs. cocoa is fascinating—I reference it often!
A Lighter Version of Arabic Chocolate Dessert
For those watching their sugar intake, this recipe adapts beautifully! Swap the granulated sugar for monk fruit blend (I like the 1:1 ratio kinds), and use 70% dark chocolate chips. The team at Healthy Fitness Meals has brilliant low-carb tweaks too. And if you’re nut-free? Sunflower seeds add a lovely crunch—try them in our pistachio-free version.
Thoughtful Tips for Special Diets
When my dear friend Sarah—who manages her blood sugar carefully—first tried this Dubai chocolate bar recipe, we discovered how beautifully it adapts to sugar-conscious diets. Whether you’re exploring low glycemic treats or simply cutting back on sweets, a few simple swaps make this Middle East chocolate delight accessible to everyone. Here’s what I’ve learned through years of testing:
- For diabetic-friendly versions: Replace granulated sugar with monk fruit blend (I use Lakanto’s golden variety) and opt for 85% dark chocolate chips. The low-carb version from Healthy Fitness Meals inspired this tweak—it’s just as rich!
- Nut-free needs: Sunflower seeds or toasted oats work wonderfully instead of walnuts, adding that essential crunch to your Arabic chocolate dessert.
- Portion wisdom: Cutting smaller squares (about 1-inch) lets you savor the flavors while keeping sugar intake gentle. I store these in mini parchment pouches for guilt-free indulgence.
How to Serve Dubai Chocolate Bar Recipe
There’s a reason this chocolate pistachio bar became my go-to hostess gift during holiday seasons—it transforms any moment into something special. I love serving these chilled bars on a vintage ceramic platter with a pot of cardamom-infused coffee, just like the cafés in Dubai’s spice souks. For an elegant touch, dust the tops with edible rose petals or gold leaf.
My favorite memory? Last winter, I layered these bars with our saffron kunafa for a dessert platter that had everyone reaching for seconds. For drink pairings, try them with mint tea or—as Two Continents Café recommends—a glass of chilled almond milk.
Mistakes to Avoid
Oh darling, I’ve made every mistake possible with this Dubai chocolate bar recipe—so you don’t have to! Here’s what to watch for:
- Rushing the melt: If your chocolate seizes or turns grainy, it’s likely because the heat was too high. Low and slow is the mantra—just like tempering chocolate for our dark chocolate version.
- Over-mixing: Stirring the biscuit crumbs too vigorously breaks them down. Fold gently, as The Kitchn’s guide suggests, to maintain that perfect texture.
- Inadequate setting time: Cutting too soon leads to crumbly bars. Patience, my friend—let them chill fully!
Remember the time I forgot the parchment lining? Let’s just say those bars became a delicious trifle layer instead!
How to Store Dubai Chocolate Bar Recipe
These Middle East chocolate treasures keep beautifully—if you can resist eating them all at once! I store them between parchment layers in an airtight container (my grandmother’s biscuit tin works perfectly). They’ll stay fresh for up to 2 weeks in the fridge, though I doubt they’ll last that long. For longer storage, freeze individual bars wrapped in foil—they thaw in minutes at room temperature.
Pro tip from Noble & Stace chocolatiers: Add a silica packet to prevent condensation. And if you’re gifting them, our pistachio bar packaging ideas work wonderfully here too!
Try This Dubai Chocolate Bar Recipe Yourself
I’ll never forget the first time I made these bars for my book club—the chorus of “Oh my!” still makes me smile. There’s something magical about how simple ingredients transform into a Dubai chocolate kunafa-worthy treat. Whether you’re craving a nostalgic snack or impressing guests, this recipe delivers joy in every bite.
So tie on your favorite apron, darling, and let’s create memories together. And when you do, tag me on Instagram—I’d love to see your creations! For more inspiration, explore our dark chocolate variations or the knafeh-inspired version that started it all.
Frequently Asked Questions
Can I use milk chocolate instead of semisweet?
Absolutely! Milk chocolate makes a sweeter Dubai chocolate bar—just reduce the added sugar by half. For balanced flavor, try our dark chocolate blend ratios.
How do I prevent the coconut from burning?
Use sweetened coconut (it browns slower) and stir constantly when toasting. As Taste of Home suggests, remove it from heat the moment it turns golden.
Why did my chocolate mixture separate?
This happens when ingredients are too cold. Let milk and butter reach room temperature first—a trick I learned from Sift With Kima’s troubleshooting guide.
Can I make these bars vegan?
Yes! Use coconut oil instead of butter and vegan chocolate chips. The raisins add natural sweetness, so you might skip added sugar altogether.
