Dubai Chocolate Bar

A rich and crunchy dessert featuring a creamy pistachio filling layered between chocolate and toasted kunafa pastry, perfect for impressing guests without spending all day in the kitchen.

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Prep Time 30

Cook Time 10

Total Time 2 20

Servings: 9 pieces

Course: Dessert, Snack

Cuisine: American, Middle Eastern

Calories: 250

Ingredients Method Notes

Ingredients

For the chocolate layer

12-16 oz Chocolate (semi-sweet or milk) Use semi-sweet for a stronger pistachio flavor or milk for a sweeter taste.
1 pinch Salt Add to chocolate while melting.

For the pistachio cream

1 cup Shelled pistachios (unsalted) Blend until you achieve a thick paste.
2-4 tbsp Sweetened condensed milk or honey For sweetness; adjust to taste.
2-3 tbsp Heavy cream or milk To help blend the pistachio smoothly.
1 pinch Salt To enhance flavor.

For the kunafa layer

1 cup Shredded kunafa pastry Fresh or frozen; toast in butter.
2 tbsp Butter For toasting the kunafa.

Method

Prepare the kunafa

Toast the kunafa in butter over medium heat until golden brown, stirring frequently to avoid burning.

Make pistachio cream

Blend the pistachios in a food processor until they reach a fine, sandy texture, then blend further until it forms a thick paste.
Add sweetened condensed milk or honey and heavy cream or milk, then blend until smooth. Add a pinch of salt to taste.

Assemble the chocolate bar

Melt about two-thirds of the chocolate and pour a layer into a lined loaf or 8x8 pan, tilting to cover the bottom.
Chill the chocolate layer in the fridge for 10 minutes until set.
Spread the pistachio cream over the chilled chocolate layer.
Press the toasted kunafa on top of the pistachio cream.
Pour the remaining melted chocolate over the entire assembly and smooth the top.
Chill until firm, then slice using a warm knife for cleaner edges.

Notes

For storage, keep the bars in an airtight container in the fridge for up to 7 days. For longer storage, freeze for up to 2 months.