Kunafa Chocolate Bar

If you've seen the viral pistachio-kunafa chocolate bar (often called the "Dubai chocolate bar") all over social media, this is it — crispy shredded kunafa pastry mixed with pistachio cream, encased in chocolate. Genuinely one of the most talked-about desserts of the past year, and surprisingly doable at home.

Why you'll love this kunafa chocolate bar

• The viral "Dubai chocolate" bar, made at home.
• Crunchy, creamy and chocolatey in every bite.
• Only 5 ingredients.
• Much cheaper than buying the real thing!

Ingredients (makes 2 large bars)

• 100g (about 2 cups loosely packed) kunafa pastry (shredded phyllo / kataifi), finely chopped
• 40g (3 tbsp) unsalted butter
• 150g (1/2 cup) pistachio cream (or pistachio butter mixed with a little melted white chocolate)
• 400g (14 oz) milk or dark chocolate, melted, divided
• Crushed pistachios, for topping

Directions

1. Melt the butter in a pan over medium heat. Add the chopped kunafa pastry and toast, stirring frequently, until deep golden and crisp, about 8-10 minutes. Let cool completely.
2. Mix the cooled toasted kunafa with the pistachio cream until fully combined.
3. Pour a thin layer of melted chocolate into a chocolate bar mold, spreading to coat the base and sides. Chill 5-10 minutes until set.
4. Spoon the kunafa-pistachio filling over the set chocolate layer, pressing gently to level it.
5. Pour the remaining melted chocolate over the top, covering the filling completely and sealing the edges.
6. Sprinkle with crushed pistachios before the chocolate sets.
7. Refrigerate at least 1 hour until fully set. Unmold and enjoy.

Note: kunafa pastry is available at Middle Eastern grocers or online — regular phyllo won't give the same crispy texture, so it's worth seeking out the real thing.

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Alla's tips

• Toast the kunafa until deep golden — pale kunafa goes soft inside the bar.
• Cool it completely before mixing with the pistachio cream to keep it crunchy.
• Temper your chocolate (or use compound chocolate) for a shiny bar with a clean snap.
• No bar mold? Use a small loaf tin lined with baking paper and cut into bars.
• Add a pinch of salt to the filling to balance the sweetness.

Storage

Keep in the fridge for up to 1 week. Let it sit at room temperature for 5 minutes before eating for the best snap and crunch.

Frequently asked questions

What is kunafa?
Kunafa (or kataifi) is a finely shredded phyllo pastry used in Middle Eastern desserts. Toasted in butter, it becomes beautifully crunchy.

Where can I buy pistachio cream?
Online, in Italian or Middle Eastern shops, or make your own by blending pistachios with white chocolate and a little oil.

Why isn't my filling crunchy?
The kunafa wasn't toasted long enough or was still warm when mixed. Toast until deep golden and cool fully.

Can I use white chocolate?
Yes — or drizzle white chocolate over a milk chocolate bar for a pretty finish.

Can I make it without a mold?
Yes — spread it in a lined tray and cut into squares like a bark.

More chocolate treats

• Ferrero Rocher Truffles
• Chocolate-Dipped Potato Chips
• Oreo Truffles
• Double Chocolate Fudge Cake

Hugs, Alla xox

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