Pistachio Chocolate Bar

1 hour
1 hour
4 chocolate bars
The viral Kanafeh-inspired Chocolate Bar from a dessert spot called The Fix in Dubai has been going viral and since lots of us are a plane ride away, we're going to make it at home and even better! Oozing with pistachio butter and crispy toasted shredded phyllo bits, this chocolate is the definition of indulgence. Every single bite is so creamy but also so crispy at the same time and the taste is so reminiscent of everyone's favorite Arab dessert!
Jump To Recipe

Pistachio Chocolate Bar

The viral Kanafeh-inspired Chocolate Bar from a dessert spot called The Fix in Dubai has been going viral and since lots of us are a plane ride away, we’re going to make it at home and even better! Oozing with pistachio butter and crispy toasted shredded phyllo bits, this chocolate is the definition of indulgence. Every single bite is so creamy but also so crispy at the same time and the taste is so reminiscent of everyone’s favorite Arab dessert! The best part is I promise it’s so easy to make.

The Shredded Phyllo

We’re going to break this recipe down into sections based on each component in this recipe! Now if you don’t know yet, the name of this chocolate bar is called Can’t Get Knafeh of It with Knafeh being a play on the word enough. Knafeh is a Palestinian dessert popular throughout all of the Arab world that is made with crispy buttery phyllo strands and stuffed with a sweet cheese filling. It’s usually covered in a simple syrup and then topped with lots of pistachios. This chocolate bar takes everything from the traditional dessert minus the sweet cheese.

We’re going to start with the shredded phyllo dough which is also called kataifi in Arabic. You can find it at most Arab/Middle Eastern grocery stores and this is what the packaging looks like. Apollo Athens Food is my favorite brand to use for kataifi.

Now if you happen to not have any Arab markets next to you, here are some other options you can use. There is nothing that compares to the real thing but there are some other ingredients that can add a crunch. You can use puffed rice or puffed quinoa!

To prepare the kataifi, start by cutting it up into 1/4 to 1/2 inch long pieces. Kataifi usually comes in a package where it is all lumped up in an oval so you have to cut it. Once it’s cut, it’s time to heat up some vegetable oil in a frying pan. I prefer frying it for this recipe so it’s all evenly toasted and it gives you the best crispy texture. Once the oil is hot, 350°F, add the shredded phyllo in and fry until beautifully golden. Make sure to stir it around as it cooks so it evenly fries. If you are only frying one pan it’ll be easier to set up a bowl with a strainer above and just strain out the shredded phyllo from the oil.

Transfer the fried phyllo to a plate with a paper towel to drain excess oil. Set aside to let it cool down a bit.

The Pistachio Butter

Moving on to the second component – PISTACHIO BUTTER! I posted a teaser for this recipe on the internet and I was shocked to see so many people did not know what pistachio paste/butter is. Everyone thought it was guacamole or other sorts of inedible things. Arabs use pistachios and pistachio butter in a lot of our desserts so it’s totally normal to see a green color. But anyway, my favorite brand of Pistachio Butter to use is Gusto, and here is the link here to buy it. It has the creamiest consistency and a beautiful vibrant green color.

If it is a little too solid when you open the jar, you can pop it in the microwave for 30 seconds. Add the pistachio butter to a bowl along with the fried shredded phyllo. Mix together well and now the filling is ready to go!

NOTE: Another option instead of buying pistachio butter is to make it yourself from scratch. You just need to blend pistachios in a strong food processor/blender for a really long time until it resembles nut butter. You can then mix it with melted white chocolate or sweetened condensed milk to make it more smooth or creamy.

The Molds

The hardest part is done, the filling! We have one more thing to discuss before we move into actually making the chocolate bars. I want to make sure to cover any questions you might have.

What makes the Dubai Chocolate Bars unique is that they are really thick since they are stuffed with pistachio filling. It can be hard to find molds that are thick enough but it took me a bit of searching before I stumbled on the perfect one. Here is the link to the one I got but it is currently out of stock. There are so many other mold options available and although they might not be as thick, they will still be just as delicious.

NOTE: If you don’t want to order a mold, you can use a loaf pan used to make cake to create the chocolate bar. Get creative!

Assembling the Bars

Ok let’s get really into it now! Start by melting down some milk chocolate. You can also use semi-sweet or dark if that’s your preference. Here is the link to the milk chocolate I use. It melts so beautifully every single time and I highly recommend it. Just add the chocolate to a microwave-safe bowl and heat in 30-second intervals, stirring each time until completely melted.

Pour about 1/4 cup of melted chocolate into each mold and shake it around until the bottom and sides are fully coated in chocolate. You may need more or less chocolate depending on the mold size you use. Transfer the molds to the refrigerator or freezer for 10 to 15 minutes until it is solid.

Now add a generous amount of the crispy pistachio filling in the center until almost full to the top but not all the way. Pour more melted chocolate to cover the top entirely and transfer back to the fridge/freezer until set.

Then flip over the mold and the chocolate bar should pop right out!

NOTE: If you want to create a design on the bar, you can add edible gold dust to the bottom of the mold before adding anything in. Another option is to drizzle melted white chocolate or white chocolate with colored dye added. Then you can pour that first layer of milk chocolate in after and continue on with the rest of the steps.

Craving More Chocolate? Try These Recipes!

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

To see more recipes and behind-the-scenes, follow along on Instagram and Youtube! I’m also now on Pinterest pinning away so stop by and see what’s up.

Pistachio Stuffed Chocolate Bar

The viral Kanafeh-inspired Chocolate Bar from a dessert spot called The Fix in Dubai has been going viral and since lots of us are a plane ride away, we're going to make it at home and even better! Oozing with pistachio butter and crispy toasted shredded phyllo bits, this chocolate is the definition of indulgence. Every single bite is so creamy but also so crispy at the same time and the taste is so reminiscent of everyone's favorite Arab dessert!

The viral Kanafeh-inspired Chocolate Bar from a dessert spot called The Fix in Dubai has been going viral and since lots of us are a plane ride away, we're going to make it at home and even better! Oozing with pistachio butter and crispy toasted shredded phyllo bits, this chocolate is the definition of indulgence. Every single bite is so creamy but also so crispy at the same time and the taste is so reminiscent of everyone's favorite Arab dessert!

1 hour
1 hour
4 chocolate bars

Ingredients

  • 1 cup pistachio paste/butter
  • 1 to 1/2 cup shredded phyllo or kataifi, cut into small pieces
  • vegetable oil, for frying
  • 2 to 3 cups milk chocolate, melted
  • 1/4 cup white chocolate, melted

Instructions

  1. Heat vegetable oil in a frying pan to 350°F.
  2. Add the shredded phyllo in and fry until golden and crispy. If frying another batch, use a slotted spoon to take out the fried phyllo. Transfer to a plate with a paper towel to drain excess oil.
  3. If you are not frying another batch, it'll be easier to set up a bowl with a strainer and pour the pan over to let the oil drain and the strainer catch the phyllo.
  4. Allow the fried phyllo to cool down for 15 minutes.
  5. Add the pistachio paste to a mixing bowl along with the fried phyllo and mix together to combine.
  6. OPTIONAL: To the chocolate mold, add a light drizzle of white chocolate.
  7. Then add in about 1/4 cup or more of melted milk chocolate and shake it around to cover the bottom and sides completely.
  8. Pop in the fridge or freezer for 10 to 15 minutes until hard.
  9. Take the mold out and fill the chocolate mold with the pistachio and phyllo mixture almost all the way to the top.
  10. Cover the filling entirely with more melted chocolate and pop it back in the fridge or freezer for 10 to 15 minutes until hard.
  11. Once set, pop out of the mold and enjoy!
Be the first to write a review

WHAT DO YOU THINK OF THIS RECIPE?

Rate + Review

Pin This Recipe