Dubai chocolate bar with Turkish delight Easter eggs

Name: Dubai chocolate bar with Turkish delight Easter eggs
Cook time: 30 min
Yield: 2 large bars
Cuisine: Middle Eastern
Ingredients: 600g chocolate – I used a mixture of chopped solid Easter eggs and dark couverture chocolate drops; dried rose petals to finish

Turkish delight Easter eggs add a touch of gooey magic to this version of the TikTok-famous Dubai chocolate bar.

Katrina Meynink

April 9, 2025

Filled with kataifi pastry and pistachios, the Dubai chocolate bar has became a worldwide hit.Katrina Meynink

easyTime:< 30 minsMakes:2 large bars

Towards the end of 2024, the internet went wild for the Dubai chocolate bar, a milk chocolate bar filled with kataifi (finely shredded filo pastry) and pistachio. But until a bag of Turkish delight-filled Easter eggs came into view, I had no plans to jump on the bandwagon.

Having now tried it, I can confirm this delicious, moreish chocolate bar is worth every moment of hype, becoming a wondrous vehicle for ooey, gooey Turkish delight Easter eggs nestled in the kataifi and pistachio mix.

The oil added to Easter eggs to help them hold their shape makes them a little finicky for melting. So I’ve used a mixture of milk and dark solid eggs plus chocolate drops or good-quality cooking chocolate to get a smoother finish. I also tend to use dark chocolate to help temper the sweetness of the filling.

You will need 2 moulds measuring 25 x 13 x 2.2cm, which are readily available on Amazon. The moulds need to be deep enough for the filling.

Ingredients

600g chocolate – I used a mixture of chopped solid Easter eggs and dark couverture chocolate drops
dried rose petals to finish

FILLING

75g salted butter, melted
150g kataifi pastry
1 x 230g jar pistachio paste
1 tbsp tahini paste
pinch sea salt flakes
about 10 Cadbury Turkish delight Easter eggs, halved widthways

Method

Step 1
To make the filling, add the butter and kataifi pastry to a large frying pan and place over low heat. Cook, turning the pastry regularly with tongs, until it is golden and crisp. You will need to keep a close eye on it and turn it regularly so the pastry gets evenly coated in butter and takes on a lovely golden hue. Remove to a bowl. Add the pistachio paste, tahini paste and sea salt flakes and turn gently to coat. You want it all thoroughly coated in the mixture. Stir through the chopped Turkish delight Easter eggs.
Step 2
To coat the filling, finely chop the chocolate and place it in a heatproof bowl that fits snuggly in a saucepan. Half-fill the saucepan with water and bring it to a simmer. Place the bowl on top, ensuring it doesn’t touch the water. Stir with a metal spoon until melted.
Step 3
Spoon some of the chocolate into the moulds and spread with a spoon, ensuring it goes all the way up the sides of the mould. You may need to tilt the mould to ensure chocolate doesn’t run to the corners. Place the moulds on a tray and pop it in the fridge for at least 10-15 minutes so it forms a shell.
Step 4
Spoon the kataifi mixture into the chocolate shells and spread to form an even layer. Pour the remaining chocolate over the filling and smooth with a spatula. Return the chocolate bars to the fridge and allow them to set completely – at least a few hours. Turn out and scatter with dried rose petals for a touch of extra fance.