This recipe takes inspiration from traditional kunafa (or kataifi) pastry desserts and reinvents it in chocolate bar form. The base is baked until golden and crisp, then layered with creamy pistachio filling, topped with melted chocolate, and sprinkled with crushed pistachios for that final wow.
Why You’ll Love This Dessert
- Crunchy, creamy, melt-in-your-mouth perfection
- Elegant and unique – a fusion of cultures in one dessert
- No-fuss ingredients – Easy to find and simple to prep
- Make-ahead friendly – Perfect for parties or gifting
- Visually stunning – It looks like something from a boutique chocolatier
Prep Time and Servings
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Chill Time: 30 minutes
- Total Time: ~1 hour 10 minutes
- Servings: 12–16 bars
- Calories per bar: ~220
- Carbs: 18g | Fat: 14g | Protein: 4g
Ingredients
For the Kunafa Base:
- 200g (about 7 oz) kataifi (kunafa) pastry, thawed if frozen
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
For the Pistachio Layer:
- ½ cup pistachio butter or pistachio cream (store-bought or homemade)
- 1–2 tablespoons sweetened condensed milk (to taste)
For the Chocolate Topping:
- 200g (7 oz) semi-sweet or milk chocolate, chopped
- 1 tablespoon butter or coconut oil (for shine and smoothness)
Garnish:
- ¼ cup crushed pistachios
- Optional: flaky sea salt, edible gold leaf, or white chocolate drizzle
Ingredient Note: You can find kataifi pastry in the freezer section of Middle Eastern or Mediterranean stores. For pistachio cream, use a spread like Pistachio Creme, or blend roasted pistachios with a bit of oil and honey.
Step-by-Step Instructions
1. Prep the Kunafa Base
- Preheat your oven to 350°F (175°C).
- Grease a 9×9-inch square pan or line it with parchment paper.
- In a large bowl, gently pull apart the kataifi strands to loosen them.
- Pour in the melted butter and sugar, tossing gently to coat evenly.
2. Bake the Kunafa Layer
- Press the buttered kataifi into the prepared pan in an even, firm layer.
- Bake for 18–20 minutes, or until golden brown and crispy.
- Let cool for 10 minutes.
Press down with a spatula while still warm to compact the base for a better slice.
3. Mix the Pistachio Filling
- In a small bowl, mix pistachio cream with a spoonful of condensed milk until smooth and slightly sweetened to your taste.
- Spread evenly over the cooled kunafa base.
4. Add the Chocolate Topping
- Melt the chocolate and butter (or coconut oil) together using a double boiler or microwave in 30-second intervals, stirring until smooth.
- Pour over the pistachio layer and smooth out with a spatula.
5. Garnish and Chill
- Sprinkle with crushed pistachios and a tiny pinch of flaky sea salt or gold leaf, if using.
- Chill in the fridge for 30–45 minutes, or until the chocolate is firm.
6. Slice and Serve
- Once fully set, slice into bars or squares using a sharp knife (run under hot water for clean cuts).
- Store in an airtight container in the fridge for up to 5 days.
How to Serve
These chocolate bars are perfect for:
- Eid trays
- Afternoon tea
- Dinner party dessert platters
- Gift boxes
- Or… midnight snacking in pajamas while watching Netflix
Serve chilled or at room temp (if you like a softer bite).
Pair with cardamom chai, Turkish coffee, or mint tea for a dreamy combo.
Tips for Success
- Use high-quality chocolate – It really makes a difference in flavor and texture.
- Let the kunafa cool slightly before layering – So the pistachio cream doesn’t melt.
- Don’t skip the chill time – You want those layers to firm up nicely.
- Add a little crunch – Crushed pistachios on top = texture heaven.
- Use a nonstick or parchment-lined pan – For easy lift-out and slicing.
Variations to Try 🎉
- White Chocolate Version – Use white chocolate instead of dark for a sweeter twist.
- Nutella Kunafa Bars – Swap pistachio cream with Nutella or a hazelnut spread.
- Rosewater Pistachio – Add a drop of rosewater to the pistachio layer for a floral note.
- Coconut Kunafa Bars – Mix shredded coconut into the kunafa base before baking.
- Mini Bites – Press into mini muffin tins for bite-sized party versions!
Storage & Make-Ahead
Store:
- Keep refrigerated in an airtight container for up to 5 days.
- Serve slightly chilled or at room temperature.
Freeze:
- Freeze individually wrapped bars for up to 1 month.
- Thaw in the fridge overnight before serving.
FAQ
Can I make this with phyllo dough instead of kunafa?
Not quite—kunafa (kataifi) pastry has a shredded texture that’s key for that crispy crunch.
Can I make it dairy-free?
Yes! Use dairy-free chocolate, vegan butter, and a plant-based pistachio cream.
What’s the difference between pistachio cream and pistachio butter?
Pistachio butter is like nut butter—just pistachios and maybe a little oil. Pistachio cream is sweeter and smoother (like a pistachio Nutella!).
Can I make this ahead for a party?
Absolutely! Make it the day before and slice just before serving.
Conclusion
These Pistachio Kunafa Chocolate Bars are a showstopper. Crunchy, creamy, nutty, chocolatey—every layer brings something amazing to the table. Whether you’re making them for a special celebration or just to treat yourself (because yes, you deserve it), they’re a beautiful blend of Middle Eastern flavor and chocolatey indulgence.
Tag me if you make them—I must see your gorgeous, glossy, nutty squares!
