Photo of Dubai chocolate millionaire with a bite taken out of it

About Dubai Chocolate Millionaire Shortbread Bars

These Dubai chocolate millionaire shortbread bars are a cookie version of the viral chocolate bar!

The shortbread bars are made with a buttery shortbread crust from my cookbook, Weeknight Baking. The shortbread crust is topped with a crunchy, creamy filling made out of kataifi (shredded phyllo dough) and sweet pistachio cream. This layer is then topped a layer of decadent dark chocolate ganache.

This is a modern Middle Eastern take on the popular Scottish cookie bar made with chocolate, caramel, and shortbread: Millionaire Shortbread Bars!

For more homemade cookie bar recipes on Hummingbird High, check out my Brownies, Blondies & Bars Recipe Collection. Popular recipes include these Chewy and Fudgy Purple Ube Brownies and these Pistachio Pudding Bars With Cream Cheese Frosting.

Photo of sliced Dubai chocolate millionaire bars on a wire rack with a hand reaching for a bar
Photo of a Dubai chocolate millionaire shortbread bar

Ingredients and Substitutions

Now that I’ve convinced you to make this delicious, homemade cookie bar recipe, let’s talk about key ingredients, where to find them, and any potential substitutions:

Photo of Alkis dried shredded phyllo dough

Alkis Kataifi (Shredded Phyllo Dough)

This is the dried shredded phyllo dough I use for my Dubai Chocolate desserts! It's a huge bag—you'll likely have plenty leftover to make this recipe multiple times and experiment with other kataifi recipes!
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Let’s Talk Pistachio Cream (Not To Be Confused with Pistachio Butter)

Pistachio cream is similar to Nutella, but without the chocolate and made with pistachios instead of hazelnuts! However, don’t confuse it with nut butter. While nut butter tends to be made exclusively from nuts, pistachio cream contains other ingredients like sugar, milk powder, and olive oil. These ingredients give the cream an extra smooth and velvety texture.

I know from recipe testing that it’s important to use pistachio cream and NOT pistachio butter. Pistachio butter, especially the homemade kind, will be a lot more chunky and have the texture of a natural chunky peanut butter. It also won’t be as sweet.

Photo of Pisti Pistachio Cream

Pisti Pistachio Cream

This is the pistachio cream I use to make any pistachio dessert that calls for it. Although you can get it online, Costco also sells it for half the price! However, it's a seasonal item and typically only available during the winter months.
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Love the sound of pistachio cream but scared to commit to a big jar of it? Use any leftovers to make another Dubai Chocolate dessert, Dubai Chocolate Pistachio Tart, or one of the most popular drink recipes on my site: Iced Pistachio Latte (A Fancy Starbucks Copycat).

Photo of sliced Dubai chocolate millionaire bars on a gold wire rack against a white backdrop

Now, check out photos of some key steps in the recipe. Use this section as a guide to help you achieve the right textures and colors when putting your Dubai Chocolate Millionaire Shortbread Bars together!

Photo of 8-inch square pan lined with parchment paper
To line my pan, I start by taking a sheet of perfectly flat parchment paper measuring 16½” x 12¼. I cut it in half and press one half into the greased pan.
Photo of Michelle from Hummingbird High lining an 8-inch square pan with parchment paper
I then take the other half of the parchment paper and press it down over the first piece of parchment. Doing so results in a fully lined pan.
Photo of the shortbread dough for the Dubai chocolate shortbread bars in a silver mixing bowl
After lining the pan, follow the recipe instructions to make the shortbread dough. The resulting dough looks like sugar cookie dough.
Photo of Michelle from Hummingbird High making the shortbread layer for the Dubai chocolate shortbread bars
The recipe then instructs you to transfer the dough to the prepared pan. I like to pinch a little bit of dough at a time and press it onto the pan. I start at the corners of the pan to help hold the parchment paper in place.
Photo of Michelle from Hummingbird High using a tart tamper to make the shortbread layer for the Dubai chocolate shortbread bars
Once I’ve transferred all the dough to create a layer in the pan, I use a tart tamper to even out the layer. In a pinch, you can also use a tall, heavy mug or glass with a strong base.
Photo of Michelle from Hummingbird High lining the shortbread cookie dough with parchment paper
The recipe then instructs you to cover the dough with parchment paper. Unlike earlier when you were lining the pan, there’s no need to be as precise here!
Photo showing the shortbread cookie layer being prepped for baking with baking beans
The parchment paper holds the pie weights. The pie weights prevent the crust from overcooking and puffing up during the baking process.
Photo of the baked shortbread layer before being filled with the pistachio kataifi filling and chocolate ganache
Here’s what the shortbread crust looks like after baking—the edges should be a light golden color, while the center remains the pale yellow color of shortbread.

Making Dubai Chocolate Filling With Kataifi And Pistachio Cream

Photo showing the kataifi being added to the melted butter
To make the filling, melt the butter then pour the kataifi and pistachios over it.
Photo showing Michelle from Hummingbird High tossing the kataifi in melted butter
Toss the kataifi and pistachios until completely coated in the butter.
Photo showing the golden, toasted color of the cooked kataifi for the tart fillling
Continue cooking over medium heat, using the rubber spatula to toss the kataifi continuously, until it turns a beautiful golden toasted color.
Photo showing the pistachio cream being poured over the cooked kataifi
Transfer the kataifi into a heatproof bowl, then immediately pour the pistachio cream over the kataifi.
Photo showing the finished texture of the Dubai chocolate pistachio kataifi filling with the pistachio cream mixed in
Toss the kataifi until it’s completely and evenly coated by the pistachio cream—this is what it should look like.
Photo of Michelle from Hummingbird High making the pistachio kataifi layer for the shortbread bars
Scoop the kataifi into the fully cooled shortbread cookie layer and use an offset spatula to spread it and cover the shortbread layer.
Photo showing the pistachio kataifi filling layer of the shortbread bars
Don’t be afraid to pack the kataifi down into a dense layer. Doing so ensures that your ganache layer will be even.

Last But Not The Least: Creamy, Dreamy Dark Chocolate Ganache

Photo of cream being poured over chopped chocolate to make ganache
To make ganache, pour the hot cream over the chopped chocolate. Make sure to chop your chocolate into smaller ⅛- to ¼-inch pieces to help it melt properly.
Photo of Michelle from Hummingbird High whisking hot cream into chopped chocolate to make ganache
After 5 minutes, whisk the mixture. At first it will look like milk with flecks of chocolate.
Photo of the cream and chocolate turning into a thick chocolate ganache
But keep stirring slowly and steadily! The milk will turn into a thick, silky ganache.
Photo of ganache being poured over the pistachio kataifi layer of the Dubai chocolate shortbread bars
Immediately after making the ganache, pour it over the pistachio kataifi layer of the shortbread bars.
Photo of Michelle from Hummingbird High using an offset spatula to spread the chocolate ganache over the pistachio kataifi layer of the shortbread bars
Use an offset spatula to spread it evenly over the filling.
Photo of the ganache completely covering the pistachio kataifi layer
Don’t worry if the ganache isn’t perfectly smooth. It’s more important to make it an even layer.
Photo of Michelle from Hummingbird High using a small spatula to drizzle green and yellow candy melts over the ganache layer of the shortbread bars
The original Dubai chocolate bar is decorated with green and yellow chocolate paint streaks. I used candy melts to get the same effect.

Best Recipe Tips

All About That Perfect, Buttery Shortbread Crust

Troubleshooting Ganache

  • Ganache can sometimes “split” or “break”, meaning the fat in the chocolate separates to give the ganache an oily, separated appearance. This can happen when the ganache is stirred too quickly or at too low a temperature. So when whisking, aim for a slow but steady motion!

Decorating The Dubai Chocolate Millionaire Shortbread Bars

  • The original Dubai chocolate bar is decorated with green and yellow paint splatters. In my recipe for Dubai Chocolate Pistachio Tart, I used melted white chocolate. This time around, I used green and yellow candy melts. But this is totally optional—your bars will taste delicious even without decoration!
Photo of Emily McDowell's Pie Beans

Erin Jeanne McDowell’s Pie Beans

I love these Pie Beans by my friend Erin McDowell. You get a generous bag of pie weights shaped like beans. The "beans" are made from silicone and can withstand up to 700°F.
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Photo of Dubai chocolate millionaire with a bite taken out of it
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Get the Recipe: Dubai Chocolate Millionaire Shortbread Bars

Prep: 15 minutes
Cook: 1 hour
Bake Time: 30 minutes
Total: 1 hour 45 minutes
Servings: 16 cookie bars
Author: Michelle Lopez
These Dubai Chocolate millionaire shortbread bars are inspired by the viral chocolate bar and a Middle Eastern version of the popular chocolate and caramel cookie bar! The bar is made with 3 layers: classic butter shortbread, crunchy pistachio kataifi phyllo dough, and chocolate ganache.
(5 stars) 2 reviews
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Ingredients

For The Shortbread Crust

  • 1 cup plus 2 Tablespoons (5 ounces or 142 grams) all-purpose flour
  • ⅓ cup (1.30 ounces or 37 grams) confectioners' sugar, sifted if necessary
  • pinch kosher salt
  • ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, at room temperature

For The Crunchy Pistachio Kataifi Filling

  • 4 Tablespoons (2 ounces or 57 grams) unsalted butter
  • 2 ⅓ cups (4 ounces or 113 grams) dried kataifi
  • ½ cup (2 ounces or 57 grams) raw shelled pistachios, roughly chopped into ½- to 1-inch pieces
  • ¼ teaspoon kosher salt
  • 1 ¼ cups (12 ounces or 340 grams) pistachio cream

For The Chocolate Ganache

  • 4 ounces (113 grams) dark chocolate (between 60% to 70% cacao), finely chopped into ⅛- to ¼-inch pieces
  • ½ cup (4 ounces or 113 grams) heavy cream

Equipment

  • tart tamper
  • pie weights

Instructions
 

For The Dubai Chocolate Millionaire Shortbread Bars

  • First, make the shortbread crust. Position a rack in the center of the oven and preheat the oven to 350°F.
    Lightly spray an 8-inch square pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on each of the pan's sides. Spray the parchment paper, too.
  • Make the shortbread dough. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, confectioners’ sugar, and salt. Beat on low until combined.
    Add the butter and beat on low until the dough clumps around the paddle and/or sides of the bowl, 2 to 3 minutes.
  • Press the dough into the pan and prep for baking. Transfer the dough to the prepared pan and use a tart tamper or your hands to press it evenly over the bottom of the pan, all the way to the edges. 
    Place a sheet of parchment over the dough and fill it with pie weights.
  • Bake the crust. Bake for 30 to 35 minutes, until the crust is golden brown.
    Remove the pie weights and parchment. Cool the crust completely in the pan on on a wire rack before filling with the kataifi filling and ganache.
    The crust can be made ahead 1 day before filling. Cover loosely with plastic wrap and store on the counter overnight.
  • Next, make the crunchy pistachio kataifi filling. In a light-colored saucepan, melt the butter for the filling over medium heat. Add the kataifi, pistachios, and salt, using a turner or rubber spatula to coat the ingredients completely in the butter.
    Continue cooking over medium heat, continuously tossing the kataifi, until it turns a golden brown color.
    Remove from heat and immediately pour the kataifi into a medium bowl. Pour the pistachio cream over the kataifi and use a rubber spatula to coat it completely.
  • Top the shortbread crust with the filling. Scoop the pistachio kataifi filling into the cooled shortbread crust and use an offset spatula to spread it evenly and smooth the top.
  • Make the ganache. Place the chocolate for the ganache in a small, heatproof bowl.
    In a small, heavy-bottomed saucepan, cook the cream over medium-high heat to just under a boil, about 5 minutes.
    Immediately pour over the chocolate, then place a dinner plate over the bowl to create a makeshift lid. Let sit, undisturbed, for 5 minutes.
    After 5 minutes, remove the plate. Whisk slowly but steadily until the ganache is thick, smooth, and shiny.
  • Top the kataifi filling with ganache.  Immediately pour the ganache over the pistachio kataifi filling.
    Use an offset spatula to spread it evenly and smooth the top.
    Let the bars sit, uncovered and undisturbed, for at least 1 hour to allow the ganache to set and cool.
  • Serve and store. Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the bars out of the pan and onto a cutting board.
    Slice into 2-inch squares and serve.
    The shortbread bars can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
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Weeknight Baking:
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Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.

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