Homemade Dubai chocolate bars with a crisp milk chocolate shell and a crunchy pistachio kunafa filling. No mold needed, makes 8 bars.
Yields8 ServingsPrep Time25 minsCook Time10 minsTotal Time1 hr 20 mins
Chocolate Shell
12ozmilk chocolate, chopped (about 340g)
1tspcoconut oil (optional, for shine)
Kunafa Filling
2kataifi (shredded phyllo), thawed and chopped (about 100g)
2tbspunsalted butter
¾cuppistachio cream (about 200g)
¼cuptahini
1pinchsalt
Topping
2tbspshelled pistachios, chopped
1
Toast the kataifi. Chop the kataifi into 1 cm pieces. Melt the butter in a wide skillet over medium-low heat, add the kataifi, and stir constantly for 6–8 minutes until deep golden. Spread on a plate and cool completely.
2
Make the filling. Stir the pistachio cream, tahini, and salt together. Fold in the cooled kataifi until evenly coated.
3
Line the pan. Line an 8x4-inch loaf pan with parchment paper, leaving an overhang on the long sides.
4
Bottom layer. Melt two-thirds of the chocolate (with half the coconut oil, if using) in 20-second bursts, stirring between each. Spread half over the base and up the sides. Chill 10 minutes.
5
Add the filling. Press the kunafa filling into an even layer, leaving a small border at the edges.
6
Top layer. Melt the remaining chocolate and coconut oil and combine with any leftover melted chocolate. Pour over the filling and smooth it so it meets the bottom layer at the edges. Sprinkle with chopped pistachios.
7
Chill and slice. Refrigerate at least 30 minutes until firm. Lift out using the parchment and cut into 8 bars with a knife warmed in hot water.
Nutrition Facts
8 servings
Serving size
1 bar
Amount per serving
Calories480
% Daily Value *
Total Fat30g39%
Saturated Fat 12g60%
Trans Fat 0g
Cholesterol16mg6%
Sodium110mg5%
Total Carbohydrate46g17%
Dietary Fiber 3g11%
Total Sugars 30g
Protein8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Chocolate Shell
12ozmilk chocolate, chopped (about 340g)
1tspcoconut oil (optional, for shine)
Kunafa Filling
2kataifi (shredded phyllo), thawed and chopped (about 100g)
2tbspunsalted butter
¾cuppistachio cream (about 200g)
¼cuptahini
1pinchsalt
Topping
2tbspshelled pistachios, chopped
Directions
1
Toast the kataifi. Chop the kataifi into 1 cm pieces. Melt the butter in a wide skillet over medium-low heat, add the kataifi, and stir constantly for 6–8 minutes until deep golden. Spread on a plate and cool completely.
2
Make the filling. Stir the pistachio cream, tahini, and salt together. Fold in the cooled kataifi until evenly coated.
3
Line the pan. Line an 8x4-inch loaf pan with parchment paper, leaving an overhang on the long sides.
4
Bottom layer. Melt two-thirds of the chocolate (with half the coconut oil, if using) in 20-second bursts, stirring between each. Spread half over the base and up the sides. Chill 10 minutes.
5
Add the filling. Press the kunafa filling into an even layer, leaving a small border at the edges.
6
Top layer. Melt the remaining chocolate and coconut oil and combine with any leftover melted chocolate. Pour over the filling and smooth it so it meets the bottom layer at the edges. Sprinkle with chopped pistachios.
7
Chill and slice. Refrigerate at least 30 minutes until firm. Lift out using the parchment and cut into 8 bars with a knife warmed in hot water.
AuthorEmma food bloggerDifficultyIntermediate
