Dubai Chocolate Rice Cake Bars
Creamy pistachio cream, crispy toasted kataifi, and a thick layer of chocolate. All the flavors of the viral Dubai chocolate trend in an easy, no-bake bar.
Equipment
- Measuring cups and spoons
- Mixing Bowl
- Spatula
- Parchment Paper optional
- 8x8 Baking Pan
Ingredients
Rice Cake Base
- 4 –5 rice cakes finely crushed
- 2 tbsp pistachio cream
- 2 tbsp tahini
- 2 tbsp honey or maple syrup
Pistachio Kataifi Layer
- ¼ cup pistachio cream slightly warmed so it spreads easily
- 2 cups toasted kataifi pastry or finely shredded phyllo
Chocolate Topping
- 1.5 cup melted dark chocolate or chocolate of choice
- Optional: pinch of flaky salt or crushed pistachios
Instructions
Step 1: Make the Rice Cake Base
- Add the crushed rice cakes, pistachio cream, tahini, and honey to a bowl and mix until everything is evenly combined and resembles sticky crumbs. Transfer the mixture to a parchment-lined or greased 8x8-inch baking dish. Use the back of a measuring cup or glass to firmly press the mixture into an even layer to help the bars stay together.4 –5 rice cakes, 2 tbsp pistachio cream, 2 tbsp tahini, 2 tbsp honey or maple syrup
Step 2: Make the Pistachio Kataifi Layer
- Toast the kataifi until golden and crispy if you are not using the pre-toasted one. Warm the pistachio cream for 10-15 seconds in the microwave if needed so it's easier to mix. Combine the pistachio cream and toasted kataifi in a bowl until evenly coated. Spread the mixture over the rice cake base. Gently smooth it out from edge to edge without pressing too hard.¼ cup pistachio cream, 2 cups toasted kataifi pastry
Step 3: Add the Chocolate Layer
- Pour the melted chocolate over the pistachio layer and spread it into an even layer using an offset spatula or the back of a spoon. Top with flaky salt or crushed pistachios if desired.1.5 cup melted dark chocolate, Optional: pinch of flaky salt or crushed pistachios
Step 4: Chill and Slice
- Cover the pan with a lid or cling wrap and place it in the refrigerator for 1 to 2 hours, or in the freezer for 30 minutes until the chocolate is fully set. Lift the bars from the pan using the parchment paper. Slice into squares using a sharp knife, wiping the blade between cuts for cleaner edges.
Notes
- Buy the pretoasted or toast the kataifi before mixing with the pistachio cream.
- The bars slice best when fully chilled.
- Good quality chocolate makes a big difference here.
- Press the base firmly to help the bars hold together.
- Store chilled for the cleanest texture.