If you’ve ever dreamed of indulging in pure luxury, this Dubai chocolate bar recipe will take your taste buds on a rich, decadent journey. Inspired by the glamorous charm of the UAE, this treat combines exotic flavors, silky textures, and a touch of gold—literally. Ready to bring dessert to a whole new level? Keep reading and discover the secret behind this irresistible creation.
| Servings: | 12 |
| Prep Time: | 20 minutes |
| Cook Time: | 5 minutes |
| Total Time: | 25 minutes plus chilling |
| Serving Size: | 1 bar |
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 can sweetened condensed milk
- 1 cup Medjool dates pitted and chopped
- 1 cup roasted pistachios
- 1 cup slivered almonds toasted
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Edible gold leaf for garnish
Equipment
- Double boiler or heatproof bowl over saucepan
- 8×8 inch baking pan
- Parchment paper
- Mixing bowl
- Spatula
- Sharp knife
Instructions
- Prepare your pan: Line an 8×8 inch baking pan with parchment paper, letting the paper overhang on the sides. This makes it much easier to lift the bars out later—trust me on this, it’s a time-saver.
- Melt the base: In a double boiler or heatproof bowl set over simmering water, gently melt the chocolate chips with the sweetened condensed milk. Stir constantly with a spatula until the mixture is smooth and glossy. This only takes about five minutes, but stay with it so nothing scorches.
- Add the flavor: Once melted, remove the mixture from the heat. Stir in the vanilla extract, cardamom, cinnamon, and a pinch of sea salt. This is where the magic starts—the smell of the warm spices is absolutely intoxicating.
- Fold in the goodies: Gently fold in the chopped dates, pistachios, and toasted almonds. Make sure everything is evenly distributed. The crunch of the nuts and chew of the dates makes every bite memorable.
- Press and chill: Pour the mixture into your parchment-lined pan. Use a spatula to smooth the surface and gently press it down to compact everything. If you like an extra showy top layer, press in a handful of chopped nuts now.
- Refrigerate: Cover and chill for at least 2 hours, or until fully set. An overnight chill works beautifully if you are making these ahead.
- Cut and glam up: Use the parchment to lift the slab onto a cutting board. With a sharp knife, slice it into 12 even bars. For a luxurious touch, gently apply flecks of edible gold leaf right before serving.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Recipe Notes
Toasted nuts add a delightful crunch, but you can substitute with cashews, walnuts, or hazelnuts depending on your preference. If you prefer a sweeter version, use milk chocolate chips instead of semi-sweet. For a vegan version, use dairy-free chocolate and coconut condensed milk. Store in a cool dry place or freeze for up to two months with layers separated by parchment paper. These bars make excellent gifts when wrapped individually in wax paper or boxed in a decorative tin.
FAQ
Can I use dried figs or apricots instead of dates?
Yes you can. Dried figs or apricots bring their own unique sweetness and texture and they work beautifully in this recipe. Just be sure to chop them finely so they blend smoothly into the mixture.
Do I need to toast the nuts first?
Toasting the nuts is highly recommended because it deepens their flavor and adds a crisp bite. If you’re short on time or prefer the natural flavor of raw nuts, you can skip this step, but toasting really makes a difference.
Can I make this dairy-free?
Absolutely. Swap out the chocolate chips for a dairy-free variety, and use coconut sweetened condensed milk or another plant-based version. The result is just as luscious and indulgent.
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Dubai Chocolate Bar Recipe
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 can sweetened condensed milk
- 1 cup Medjool dates pitted and chopped
- 1 cup roasted pistachios
- 1 cup slivered almonds toasted
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Edible gold leaf for garnish
Instructions
- Line an 8x8 inch baking pan with parchment paper, ensuring the edges hang over for easy lifting later.
- In a double boiler or a heatproof bowl over a saucepan of simmering water, melt the chocolate chips and sweetened condensed milk together, stirring constantly until smooth and glossy.
- Remove from heat and stir in vanilla extract, cardamom, cinnamon, and a pinch of sea salt.
- Fold in the chopped dates, pistachios, and almonds until evenly incorporated.
- Pour the mixture into the prepared baking pan and spread evenly with a spatula.
- Press gently to ensure even compacting, then sprinkle extra chopped nuts on top if desired.
- Cover and refrigerate for at least 2 hours or until fully set.
- Remove from the pan using the parchment overhang and transfer to a cutting board.
- Use a sharp knife to cut into 12 even bars.
- Garnish bars with small pieces of edible gold leaf before serving for a luxurious finish.
