Dubai Pistachio Kunafa Chocolate Bars

Serves 6 · 20 min prep · 15 min cook

Ingredients

• 6 oz kataifi pastry
• 4 tbsp unsalted butter
• 3/4 cup pistachio cream or butter
• 1/2 cup finely chopped pistachios
• 2 tbsp powdered sugar
• 10 oz dark chocolate chips
• 1 tbsp coconut oil
• 1/4 tsp pinch of flaky sea salt
• 1 tbsp tahini

Instructions

1. 1Preheat the oven to 350°F and line an 8-inch square pan with parchment so the paper overhangs two sides for easy lifting.
2. 2Pull the kataifi strands apart with your fingers until loose and fluffy, then toss thoroughly with melted butter until every strand looks glossy.
3. 3Spread the buttered kataifi in an even layer on a sheet pan and bake 12 to 15 minutes, tossing once halfway, until deep golden and shatter-crisp; cool completely.
4. 4In a bowl stir the pistachio cream with powdered sugar, tahini, and most of the chopped pistachios until thick and spreadable.
5. 5Fold the cooled crunchy kataifi into the pistachio mixture so the strands stay distinct and create a knafeh-like texture.
6. 6Press the pistachio-kataifi filling firmly into the prepared pan in an even layer half an inch thick.
7. 7Melt the dark chocolate with coconut oil in short microwave bursts or over a double boiler until smooth and pourable.
8. 8Pour the chocolate over the filling and tilt the pan so it coats edge to edge in a glossy shell.
9. 9Scatter the remaining chopped pistachios and flaky salt across the top while the chocolate is still wet.
10. 10Chill the pan 45 to 60 minutes until the chocolate is fully set and the bars feel firm when pressed.
11. 11Lift out using the parchment, warm a knife under hot water, and slice into six clean bars.
12. 12Store bars in an airtight container in the fridge; let sit 5 minutes at room temperature before serving so the chocolate softens slightly.