Kunafa Chocolate Bar
Kunafa chocolate is taking the social media world by storm - and once you taste it, you'll understand why! This dessert combines crispy, golden strands (vermicelli) of kunafa, with the nutty creaminess of pistachio spread, and then coated in milk chocolate! This is a fun and simple fusion dessert that is big on flavor, crunch and creamy deliciousness.
Prep time:
20 minutes
Cook time:
10 minutes
Difficulty level:
Easy
Yield:
1-2 bars (depending on mold size)
Servings:
4-5
Ingredients
- 1 cup vermicelli (kunafa)
- 1 tbsp butter (for toasting)
- 3–4 tbsp Beeza Pistachio Butter (generous scoop)
- 200g melted milk chocolate
Key Ingredient: Beeza Pistachio Butter
Smooth, sweet, and nutty, this pistachio butter takes the filling to another level. It’s made with real pistachios, cashews, and white chocolate - the perfect rich contrast to crispy vermicelli.
Method
- Toast the Vermicelli: In a pan, melt butter and toast the vermicelli on low-medium heat until golden brown.
- Mix the Filling: Once slightly cooled, mix the vermicelli with a generous amount of Beeza Pistachio Butter until fully coated.
- Prepare the Mold: Pour a thin layer of melted milk chocolate into silicone molds and let it set slightly.
- Add the Filling: Spoon in the kunafa-pistachio mixture and press down gently.
- Seal the Bar: Pour another layer of melted milk chocolate on top to seal.
- Chill: Refrigerate overnight until fully set.
- Demold & Enjoy: Carefully remove from the molds and enjoy your homemade Kunafa Chocolate Bars.
Nutrition Facts
Calories: 180 kcal
Protein: 3 g
Total Fat: 12 g
Sugar: 10 g
Fiber: 1 g
Chef's Note
If you want to reduce sweetness, you can use dark chocolate in place of milk chocolate. You can add a bit of cardamom or rose essence to the kunafa mixture for a more appropriate Middle Eastern flavor. These bars also make a nice gift (you can wrap them in parchment paper and tie with some ribbon).
