Dubai Pistachio Knafeh Chocolate Bar Recipe
This homemade Dubai Pistachio Knafeh Chocolate Bar has a snappy milk chocolate shell decorated with a green white chocolate swirl. Inside is a crunchy filling of butter-toasted kataifi, pistachio paste and tahini. It is inspired by the viral Fix Dessert Chocolatier bar. The recipe uses seven ingredients, needs no baking and sets in the freezer.
Equipment
- Nonstick Skillet
- Large mixing bowl
- Double boiler or 2 heatproof bowls
- Chocolate bar mold
- Palette knife
Ingredients
For the Crunchy Pistachio Filling
- 2 cups kataifi (shredded kunafa dough) thawed and roughly chopped
- 1 tablespoon butter
- 1 cup pistachio paste
- 2 tablespoons tahini well stirred
For the Chocolate Shell
- 2 cups milk chocolate
- ⅓ cup white chocolate
- 3 drops green food coloring
Instructions
Make the Filling
- Roughly chop the kataifi into short pieces.
- Melt the butter in a nonstick skillet over medium-low heat. Add the kataifi and cook, stirring now and then, until golden brown, 5 to 10 minutes. Move it to a plate and let it cool completely.
- In a large bowl, stir the cooled kataifi with the pistachio paste and tahini until every strand is coated.
Melt the Chocolate
- Melt the milk chocolate and the white chocolate in separate bowls, ideally over a double boiler.
- Stir the green food coloring into the melted white chocolate.
Build and Set
- Drizzle the green chocolate inside the bar mold. Add enough milk chocolate to cover the bottom, then freeze for 10 minutes.
- Spoon in the pistachio filling. Use a palette knife to flatten it and press it all the way to the sides of the mold.
- Spread a final layer of milk chocolate over the top and smooth it so the filling is fully sealed.
- Freeze for 10 minutes more, or until completely set. Gently pop the bar out of the mold and break it open to serve.
Notes
Toast the kataifi until it's deep golden and let it cool fully before mixing so the filling stays crunchy. Keep the chocolate on gentle heat and away from any water.
The bars keep in an airtight container in the fridge for up to 5 days, or in the freezer for up to 1 month.