Description
A rich, nutty chocolate bar with pistachio and kunafa flair—easy to make at home!
Ingredients
Scale
- 200g milk or dark chocolate (chopped or chips)
- 1/2 cup pistachio paste (store-bought or blended pistachios)
- 1/2 cup kunafa dough (shredded phyllo, fresh or frozen)
- 2 tablespoons butter (melted)
- 2 tablespoons sugar
- Pinch of salt (optional)
Instructions
- Prep the Kunafa: Preheat your oven to 350°F (175°C). Toss the kunafa dough with melted butter and sugar. Spread it on a baking sheet and bake for 10-12 minutes until golden and crispy. Let it cool, then break into small pieces.
- Melt the Chocolate: Place the chocolate in a microwave-safe bowl. Heat in 30-second bursts, stirring each time, until fully melted and smooth.
- Mix the Filling: In a small bowl, stir the pistachio paste with a pinch of salt (if using) to loosen it up. Set aside.
- Assemble the Bar: Line a small loaf pan or mold with parchment paper. Pour half the melted chocolate into the base and spread evenly. Chill in the fridge for 10 minutes to set.
- Layer It Up: Spread the pistachio paste over the set chocolate. Sprinkle the crispy kunafa pieces on top. Pour the remaining melted chocolate over everything, covering the filling completely.
- Chill and Set: Refrigerate for at least 2 hours until firm. Once set, lift out using the parchment paper and cut into bars.
- Enjoy: Serve at room temperature for the best texture and flavor!
Notes
- If you can’t find kunafa dough locally, try shredded phyllo from a grocery store or online Middle Eastern retailer.
- Pistachio paste can be swapped with finely ground pistachios mixed with a teaspoon of oil.
- Store bars in an airtight container in the fridge for up to a week—or freeze for longer freshness.
- Add a drizzle of tahini or a sprinkle of sea salt for an extra twist!