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Why You’ll Love This Recipe

• There’s a reason why it’s gone viral: Dark chocolate paired with pistachio and the crunch from the fried dough make these Dubai stuffed chocolate bars insanely delicious!
• Homemade candy is so much better: Not only do you know exactly what you’re eating, but you can play around with the ingredients to suit your needs.
• Impressive enough to gift: A special treat for a birthday gift, a housewarming gift, and even around the holidays. 
• Satisfy your cravings whenever the mood strikes!

Ingredients and Substitutions

These are the main ingredients and substitutions for the Viral Pistachio Kunafa Chocolate Bar. Scroll down to the recipe card for a full list of ingredients and instructions.

Phyllo: This ingredient really makes this chocolate bar recipe what it is! Phyllo adds a crunchy texture I love. To make this even more authentic, you could use kataifi instead — it’s a thin dough that’s shredded into fine strands and is super popular in Middle Eastern desserts.

Pistachio Butter: Creamy, nutty, and honestly so delish, I could eat pistachio butter with a spoon. 

Dark Chocolate: To create the outside chocolate layer of your bars. I used dairy-free, but you can use your favorite!

Coconut Oil: For frying the phyllo or kataifi, as well as for melting the chocolate.

White Chocolate & Matcha: These are technically optional, but I like to combine a little white chocolate with some matcha for a fun, green-colored drizzle. If you want these to look like the real Dubai chocolate bar I’m sure you’ve seen everywhere, you’ll want to include these.

How to Make a Pistachio Kunafa Chocolate Bar

Fry the shredded phyllo or kataifi

Cut the dough into small pieces with your hands or a knife, then heat the coconut oil on the stovetop. Once hot, add the shredded pieces and toss until they turn golden brown, or about 3-5 minutes. Set aside to cool.

Melt the chocolate

Place the dark chocolate and coconut oil in a microwave-safe bowl and melt in 30-second bursts. If you plan on adding the white chocolate and matcha drizzle, melt those too (in a separate bowl).

Freeze

If using, drizzle your chocolate mold with the matcha white chocolate, then pour over the melted dark chocolate. Spread evenly in a thin layer and freeze for 10 minutes.

Combine the dough and pistachio butter

Mix the cooled phyllo or kataifi with the pistachio butter until well combined. 

Assemble

Take the mold out of the freezer and fill with the pistachio butter mixture. Pour more melted chocolate on top and freeze for an hour. 

Enjoy

When it’s ready, crack your pistachio chocolate bar into smaller pieces and enjoy!

Tips and Tricks

• Prep the shredded dough: When pan-frying the phyllo or kataifi, make sure to stir constantly so it all toasts up evenly. Then, once it’s done, let it cool completely before combining it with the pistachio butter. If it’s too hot, it will make the whole thing go super oily — yuck.
• Chill the mold: I typically like to keep my chocolate mold in the fridge or freezer right up until I’m ready to add the first layer of chocolate. A cold mold will make removing the chocolate bar later a whole lot easier and cleaner.
• Be patient as it freezes: I know that you, like me, will want to dig into your homemade pistachio chocolate bar ASAP, but it’s important to let it freeze and set for the full hour. This way, it won’t break and will keep its shape better!

How to Serve and Store Dubai Stuffed Chocolate Bars

After the hour in the freezer is up, break your pistachio kunafa chocolate bar into smaller, bite-sized pieces so you can share with your friends and family (or not!).

I don’t usually have much leftover — it’s that good — but if you do, you can store it in an airtight container in the refrigerator for up to 1-2 weeks. The texture may change slightly after the first week or so, but the flavors will still be there!

Taste And Texture

Crunchy, nutty, chocolaty, and oh-so decadent, this pistachio chocolate bar is just as tasty as it sounds. The chocolate adds richness, the pistachio butter brings creaminess to the mix, and the shredded and fried dough boasts a crunch that I can’t get enough of. 

Frequently Asked Questions

What is a knafeh chocolate bar?

Stay with me for a second. Knafeh and kunafa mean exactly the same thing, they’re just spelled differently. So, what does that have to do with a pistachio kunafa chocolate bar made with kataifi? Knafeh/kunafa is a dessert that has been made with kataifi. Now you know!

How to make melted chocolate using a chocolate bar?

It’s super easy! All you need to do is break the chocolate into smaller pieces and then combine it with some coconut oil. Melt in 30-second bursts in the microwave until it has melted through — you should also stir the mixture between each round for the best texture. 

What is the Dubai chocolate bar called?

The viral Dubai chocolate bar has a few different names, as you can see here! I usually call mine a pistachio kunafa chocolate bar, but I’ve also heard it called a knafeh-stuffed chocolate bar.

Other Recipes You May Like:

• 7 Copycat Candy Bars to Make at Home
• Kudos Granola Bars
• Vegan Buckeyes
• Cake Mix Cake Pops
• Homemade Butterfingers

If you make this Viral Pistachio Kunafa Chocolate Bar, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

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How to Make the Viral Dubai Pistachio Chocolate Bar

5 from 1 rating

Hannah Kling

Learn how to make the Viral Pistachio Kunafa Chocolate Bar everyone is talking about! It combines dark chocolate, crunchy fried dough, and pistachio butter to bring you a fully addictive (in the best way possible) homemade treat.

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 chocolate bars

Ingredients  

1x2x3x

• 1 cup shredded phyllo or kataifi (cut into small pieces)
• 1 tbsp coconut oil (for frying)
• 1.5 cups pistachio butter
• 2 cups dark chocolate chocolate (I used dairy free)
• 1 tbsp coconut oil (for melting the chocolate)
• Optional ¼ cup white chocolate
• 1 tsp matcha (to color the white chocolate)

Instructions

• Start by cutting the kataifi (shredded phyllo dough) into small pieces either by ripping with your hands or cutting with a knife. 
• Heat the coconut oil on the stovetop in a medium skillet, once hot add in the shredded kataifi and toss until it has turned golden brown. Watch it carefully so it doesn’t burn, takes around 3-5 minutes. Immediately remove from skillet and add to a bowl to let cool. 
• In the meantime, melt the chocolate in the microwave in 30 second increments. You can do just the dark chocolate or you can do the white chocolate as well mixed with matcha to create the authentic design that the original bar in Dubai has. 
• Drizzle the chocolate mold with the matcha white chocolate, and then pour over the melted dark chocolate and spread evenly until it’s in a thin layer. Freeze for 10 minutes or until firm. 
• In the meantime, mix together the cooled crispy phyllo dough with the pistachio butter until it’s well combined. 
• Remove the mold from the freezer and fill it with the kataifi mixture. Add more chocolate on top and freeze for 30 minutes to 1 hour or until totally firm. 
• Remove, crack open and enjoy.

Notes

• Use a DEEP chocolate mold. The first time I made this bar, I used a standard chocolate mold but didn’t get that iconic wow factor when spreading it open.
• When pan-frying the phyllo or kataifi, make sure to stir constantly so it all toasts up evenly. Then, once it’s done, let it cool completely before combining it with the pistachio butter. If it’s too hot, it will make the whole thing go super oily — yuck.
• Chill the mold: I typically like to keep my chocolate mold in the freezer right up until I’m ready to add the first layer of chocolate. A cold mold will make removing the chocolate bar later a whole lot easier and cleaner.
• Be patient as it freezes: I know that you, like me, will want to dig into your homemade pistachio chocolate bar ASAP, but it’s important to let it freeze and set for the full hour. This way, it won’t break and will keep its shape better!

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!