Ever Wondered What a Gluten-Free Dubai Chocolate Magic Bar Tastes Like? I did too — until I actually made them. They looked like a dream: golden coconut, rich pistachio cream, swirls of tahini, sweet condensed milk, and a vibrant green drizzle. Basically, edible art. But here’s the twist…Spoiler: They were kinda soggy and expensive.
To recreate that crisp phyllo texture (without gluten), I browned shredded coconut in butter, layered it with a pistachio-tahini blend, made a graham cracker crust, then topped it all with chocolate chips, more coconut, and chopped pistachios. It was magic in theory — not so much in practice.The result? A beautiful bar that tasted… like any regular magic bar. With none of the pistachio payoff.Worth trying? Maybe once. Just don’t expect fireworks. Curious to test it yourself? Check out the recipe below. I’m Happy to share…but bake with very tempered expectations.
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Gluten-Free Dubai Chocolate Inspired Magic Bars
Makes one 9”x13” pan
Base
1/4 cup melted butter
1 1/2 cups + 1 tablespoon Pamela’s gluten-free Graham Crackers, finely crushed
Filling
1-1 1/2 tablespoon butter to brown coconut
1 cup toasted shredded unsweetened coconut
a 14 ounce can sweetened condensed milk
1/4 cup pistachio cream
1 tablespoon tahini
Toppings
1 cup semisweet chocolate chips
1/2 cup shredded coconut
1 cup chopped, roasted pistachios
Optional Green Drizzle
Melt 1/2 cup white chocolate chips with 1 teaspoon coconut oil and stir in 1/4- 1/2 teaspoon matcha powder

Preheat the oven to 325F. Use a food processor or rolling pin to crush the crackers and then add melted butter and mix well until combined. Sprinkle the crumb mixture into the bottom of a 9x13’ pan. Use wax paper to firmly press crumbs into pan in a even layer. Brown the coconut with butter in a pan while stirring constantly to achieve a golden brown color. Remove from the heat and drain on a paper towel. Combine the pistachio cream with tahini and then add toasted coconut, set aside. Pour the condensed milk over the base and spread carefully to cover the entire surface. Dot with large spoonfuls of pistachio mixture and swirl in a little. Sprinkle chocolate chips, coconut and pistachios evenly over the top. Press the toppings into the surface gently. Bake for 20-25 minutes or until coconut is browned and bars have melted together a bit. Cool and drizzle with colored white chocolate if desired. Cool completely before cutting.