Viral Dubai Pistachio Kunafa Chocolate Bar (Ultra-Crispy Kataifi & Creamy Pistachio)

🛒 Ingredients

• 200g (7 oz) Kataifi shredded phyllo pastry dough, finely chopped into 1/2-inch pieces
• 3 tbsp unsalted European butter
• 200g (1 cup) creamy pure pistachio cream or pistachio paste
• 2 tbsp smooth tahini (sesame paste)
• 350g (12 oz) high-quality milk chocolate or dark chocolate, finely chopped
• 1 tbsp refined coconut oil (ensures glossy shine and clean silicone release)
• 2 tbsp white chocolate or edible gold dust (optional, for decorative mold swirl)
• 1/4 tsp flaky Maldon sea salt

👩‍🍳 Step-by-Step Instructions

1. 1
   Step 1: In a wide non-stick skillet over medium-low heat, melt 3 tablespoons of unsalted butter. Add the finely chopped kataifi pastry and toast continuously for 8 to 10 minutes, stirring constantly until it turns a deep, even golden amber and becomes shatteringly crispy.
2. 2
   Step 2: Transfer the toasted kataifi to a shallow bowl and let it cool completely to room temperature (never mix while warm or it will lose its signature crispiness).
3. 3
   Step 3: Once cooled, pour the creamy pistachio paste, tahini, and flaky sea salt over the toasted kataifi. Stir thoroughly with a spatula until every crunchy strand of phyllo is enrobed in the vibrant green pistachio cream. Set aside.
4. 4
   Step 4: Melt the chocolate: Place chopped milk chocolate and coconut oil in a heatproof glass bowl set over a small pot of barely simmering water (double boiler), stirring until silky and smooth. Remove from heat.
5. 5
   Step 5: Prepare a deep silicone chocolate bar mold. If using decorative swirls, drizzle melted white chocolate across the base of the molds and freeze for 5 minutes to set.
6. 6
   Step 6: Pour half of the melted chocolate into the bottom of the mold cavities. Use a pastry brush or spoon to push the chocolate up all the interior sides to create an even chocolate cup shell. Freeze for 10 minutes until solid.
7. 7
   Step 7: Spoon the crunchy pistachio kataifi mixture evenly into the hardened chocolate cavities, gently leveling the surface while leaving 1/4 inch of space at the top.
8. 8
   Step 8: Pour the remaining melted chocolate over the top to seal the bars completely, tapping the mold firmly on the counter to level out air pockets. Chill in the refrigerator for 45 to 60 minutes until completely set, then unmold and slice to hear that famous crunch!

🥗 Nutrition Facts (Per Serving)