Salted Caramel Pecan Dubai Chocolate Bar with Crispy Kataifi Tips, FAQ & printable recipe

Tips for success

For the best texture, toast the kataifi until it's deeply golden brown—this ensures maximum crunch. Keep a close eye on it as it can burn quickly. When making the caramel, use a heavy-bottomed saucepan and stir gently to prevent crystallization.

If the caramel seizes, add a splash of warm cream and stir until smooth. Work quickly when assembling the bar so the chocolate doesn't set before you finish.

To get clean, even pieces, use a sharp knife and score the chocolate lightly before it fully sets. Alternatively, let the bar chill completely and break it with your hands for a rustic look.

Store the finished bar in an airtight container in the refrigerator to keep the chocolate firm and the caramel gooey. Let it sit at room temperature for a few minutes before serving for the best flavor.

Variations

• Dark Chocolate Version: Swap the milk chocolate for dark chocolate (70% cacao) for a less sweet, more intense bar. The bitterness of the dark chocolate pairs beautifully with the salted caramel and toasted nuts.
• Pistachio and Rose: Replace the pecans with pistachios and add 1/2 teaspoon of rose water to the caramel. Finish with a sprinkle of dried rose petals for a Middle Eastern twist.
• Peanut Butter Swirl: Stir 2 tablespoons of smooth peanut butter into the caramel before folding in the kataifi. The peanut butter adds a creamy, nutty richness that complements the chocolate.
• Spiced Caramel: Add 1/2 teaspoon of ground cinnamon and a pinch of cayenne to the caramel for a warm, spicy kick. This version pairs especially well with dark chocolate.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 1 week. Let come to room temperature for 5 minutes before serving.

Freezer

Wrap the bar tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Reheat

There is no need to reheat the bar; serve chilled or at room temperature. If the bar has been refrigerated, let it sit out for a few minutes to soften.

Store the chocolate bar in an airtight container in the refrigerator for up to 1 week. The chocolate will stay firm and the caramel will remain gooey.

Let the bar sit at room temperature for 5-10 minutes before serving to soften slightly. If you prefer a firmer texture, serve straight from the fridge.

The entire bar can be made up to 3 days in advance. Prepare the filling and assemble the bar as directed, then store it in the refrigerator.

The kataifi will stay crunchy for a day or two, but after that it may soften slightly. For best results, make the bar no more than 2 days ahead and keep it well wrapped.

Serving ideas

Serve the chocolate bar at room temperature for the best flavor and texture. Break it into pieces and arrange on a platter. It's perfect for parties, movie nights, or as a special gift. Pair it with a glass of cold milk or a strong coffee to balance the sweetness.

For a more elegant presentation, cut the bar into neat squares or rectangles using a warm knife. Sprinkle a little extra flaky sea salt on top just before serving for a pop of salt. This bar is rich, so a small piece goes a long way. It's also delicious crumbled over ice cream or yogurt.

Frequently asked questions

Recipe card

Salted Caramel Pecan Dubai Chocolate Bar with Crispy Kataifi

Prep 20 minCook 15 minRest 20 minTotal 55 minServes 8

Ingredients

• 12 oz milk chocolate, finely chopped
• 1 cup granulated sugar
• 6 tbsp unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1/2 tsp flaky sea salt, plus more for topping
• 1 cup kataifi (shredded phyllo), thawed if frozen
• 1/2 cup pecans, toasted and roughly chopped

Instructions

1. In a medium saucepan over medium heat, melt the granulated sugar, stirring occasionally with a rubber spatula, until it turns a deep amber color. Carefully add the butter and stir until melted and combined. Slowly pour in the heavy cream while stirring—the mixture will bubble vigorously. Cook for 1-2 minutes until smooth and thickened. Remove from heat and stir in the flaky sea salt. Let the caramel cool slightly while you prepare the filling.
2. Preheat the oven to 350°F (175°C). Spread the kataifi on a baking sheet lined with parchment paper and toast for 5-7 minutes until golden and crisp. Add the chopped pecans to the sheet for the last 2 minutes of toasting. Remove from the oven and let cool slightly.
3. In a medium bowl, combine the toasted kataifi and pecans. Pour the warm salted caramel over the mixture and fold gently with a spatula until every piece is coated. The filling should be sticky and clump together slightly.
4. Place the chopped milk chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until almost fully melted. Continue stirring until completely smooth and shiny. The chocolate should be at about 87°F (31°C) when ready to use.
5. Pour about two-thirds of the melted chocolate into the mold. Use a spoon or pastry brush to coat the bottom and sides evenly, creating a thick shell. Tap the mold gently on the counter to release air bubbles. Place the mold in the refrigerator for 5 minutes to set the shell.
6. Remove the mold from the fridge. Spoon the caramel-kataifi filling evenly over the chocolate shell, pressing it down gently and leaving a small border at the edges. The filling should be about 1/2 inch thick.
7. Pour the remaining melted chocolate over the filling, spreading it to the edges to seal completely. Tap the mold again to release any air bubbles. Sprinkle a pinch of flaky sea salt over the top if desired.
8. Place the mold in the refrigerator and chill for at least 20 minutes, or until the chocolate is completely firm to the touch. The bar should release easily from the mold when ready.
9. Carefully invert the mold onto a cutting board and lift it off. The chocolate bar should come out in one piece. Use a sharp knife to break or slice the bar into pieces. Serve immediately for the best crunch and gooey caramel pull.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

410

Protein

5 g

Carbohydrates

38 g

Fat

27 g

Automatic estimate from the ingredient list, not laboratory-verified.