Dubai Chocolate Pumpkin Bars Viral Recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups Milk chocolate chips or chopped chocolate (high quality)
- 1 cup Dark chocolate chips (for the base)
- 1.5 cups Kunafa pastry (kataifi), finely chopped
- 3 tablespoons Unsalted butter
- 1/2 cup Pistachio cream or pistachio butter
- 1/4 cup Pumpkin puree (not pie filling)
- 1 teaspoon Pumpkin pie spice
- 1/2 teaspoon Vanilla extract
- Optional: Edible gold leaf or orange-colored white chocolate for decoration
- A pinch of flaky sea salt
Instructions
- In a large skillet over medium heat, melt the butter. Add the finely chopped kunafa pastry (kataifi) to the pan. Stir constantly for about 5 to 7 minutes until the pastry is golden brown and very crispy. Be careful not to burn it. Once toasted, remove from heat and transfer to a mixing bowl to cool slightly.
- To the bowl of toasted kunafa, add the pistachio cream, pumpkin puree, pumpkin pie spice, and vanilla extract. Stir everything together until the pastry is completely coated and the mixture holds its shape. The filling should be thick and intensely crunchy. Set this aside while you prepare the chocolate shells.
- Melt a small amount of white chocolate (colored orange if desired) and drizzle it into the bottom of your silicone bar molds to create a decorative pattern. Place the mold in the freezer for 2 minutes to set. Then, melt the milk chocolate in 30-second intervals in the microwave until smooth. Pour enough chocolate into each mold to cover the bottom and sides, then tip the mold to ensure the walls are coated. Chill in the fridge for 5-10 minutes until firm.
- Once the chocolate shell has hardened, spoon a generous amount of the pumpkin-pistachio kunafa mixture into each mold. Press it down gently with the back of a spoon to create an even layer, leaving a small gap at the top for the final layer of chocolate. Sprinkle a tiny pinch of sea salt over the filling.
- Melt the dark chocolate (or remaining milk chocolate) and pour it over the filling to seal the bars. Use an offset spatula to scrape off any excess chocolate so the bottom is flat. Place the mold back into the refrigerator for at least 1 to 2 hours, or until the chocolate is completely set and firm to the touch.
- Carefully pop the bars out of the silicone molds. If using, apply small pieces of edible gold leaf for a luxurious finish. Let the bars sit at room temperature for about 10 minutes before biting into them to get the best texture from the filling.