Inspired by the viral Kanafeh Chocolate Bar from Dubai!

This homemade version is loaded with pistachio butter and crunchy phyllo for a creamy, crispy treat.

It’s easy to make and captures the essence of a beloved Arab dessert.

Ingredients

2-4 tbsp ghee
1/3 pack shredded phyllo dough (ktaifeh/knafeh)
7-10 tbsp pistachio spread/cream
2 tsp tahini
1 semi-sweet chocolate bar
1 milk chocolate bar
White chocolate
Yellow food coloring

Instructions

Step 1: Chop the shredded phyllo dough into small pieces. Toast it in a pan with ghee over medium heat until golden brown.

Step 2: In a bowl, combine the toasted phyllo with pistachio spread and tahini, mixing well.

Step 3: Finely chop the semi-sweet and milk chocolate bars.

Step 4: Melt the chocolate using your preferred method (double boiler or microwave).

If you want the chocolate to have a nice snap, make sure to temper it properly.

Step 5: Use white chocolate colored with yellow food coloring to create designs on the chocolate bar (optional), then pour the melted chocolate into a mold, ensuring it covers all sides and corners. Shake off any excess chocolate.

Step 6: Place the mold in the freezer for 10 minutes to set the chocolate layer.

Add the pistachio filling to the mold, then cover with another layer of melted chocolate.

Step 7: Let the entire chocolate bar solidify in the freezer for at least 1 hour. Once fully set, remove the chocolate bar from the mold.

Frequently Asked Questions (FAQs)

1. Can I use other types of chocolate?

Yes, you can use dark chocolate or white chocolate depending on your preference.

2. Where can I find shredded phyllo dough?

Shredded phyllo dough can typically be found in the freezer section of your local Middle Eastern grocery store.

3. How do I temper chocolate properly?

Tempering chocolate involves melting it to a specific temperature, cooling it down, and then reheating slightly. This process gives the chocolate a shiny finish and a good snap.

4. Can I use other nut spreads for the filling?

Yes, you can substitute pistachio spread with almond or hazelnut spread if you prefer.

5. How should I store the finished chocolate bars?

Store the chocolate bars in an airtight container in a cool, dry place to keep them fresh.