Kunafa Chocolate Bar

If you've seen the viral pistachio-kunafa 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.

Ingredients

• 100g kunafa pastry (shredded phyllo), finely chopped
• 40g unsalted butter
• 150g pistachio cream (or pistachio butter mixed with a little melted white chocolate)
• 400g 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.

Hugs, Alla xox

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