Description
Dubai Chocolate Pecan Pie Bars are a decadent layered dessert featuring a buttery shortbread crust, sweet and gooey pecan filling, crunchy toasted kataifi pastry, creamy pistachio filling, and a smooth chocolate topping. Inspired by the viral Dubai chocolate trend, these homemade dessert bars combine rich chocolate, nutty pecans, and irresistible pistachio crunch in every bite. Perfect for holidays, parties, special occasions, or whenever you crave a delicious chocolate treat!
Ingredients
Scale
For the shortbread crust:
- 2 cups all-purpose flour
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the pecan filling:
- 2 cups chopped pecans
- ¾ cup packed brown sugar
- ½ cup light corn syrup
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the pistachio kataifi layer:
- 1½ cups chopped kataifi pastry
- 2 tablespoons unsalted butter
- ¾ cup pistachio cream
- 1 tablespoon tahini (optional)
- A pinch of salt
For the chocolate topping:
- 1½ cups milk chocolate
- 1 teaspoon neutral vegetable oil (optional)
- 2 tablespoons chopped pistachios
- 2 tablespoons chopped pecans
- 2 tablespoons melted white chocolate (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9 × 13-inch baking pan with parchment paper.
- Beat the softened butter and granulated sugar until creamy. Add vanilla.
- Gradually mix in flour and salt until a soft dough forms.
- Press the dough evenly into the prepared pan.
- Bake for 18–20 minutes until lightly golden.
- Whisk together brown sugar, corn syrup, melted butter, eggs, vanilla, and salt.
- Stir in the chopped pecans.
- Pour the pecan mixture over the shortbread crust.
- Bake for 25–30 minutes until the filling is mostly set. Cool completely.
- Melt 2 tablespoons butter in a skillet. Add chopped kataifi and toast for 5–8 minutes until golden and crisp.
- Allow the kataifi to cool, then mix with pistachio cream, tahini, and salt.
- Spread the pistachio mixture evenly over the cooled pecan layer.
- Refrigerate for 15–20 minutes.
- Melt the milk chocolate using a microwave or double boiler.
- Spread the chocolate over the pistachio layer.
- Decorate with chopped pistachios, pecans, and optional white chocolate drizzle.
- Refrigerate for 1–2 hours until firm.
- Lift the dessert from the pan using the parchment paper, slice into 16 bars, and serve.
- Prep Time: PT30M
- Cook Time: PT50M
- Category: Dessert
- Method: Baking and Layering
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 390 kcal
- Sugar: 27 g
- Sodium: 145 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg