knafeh chocolate bar recipe​

Have you seen those mesmerizing videos of crispy, nutty chocolate bars being broken open to reveal a golden, crunchy filling? That’s the viral Dubai Knafeh Chocolate Bar that has taken social media by storm, and today I’m sharing exactly how to recreate this sensational dessert in your own kitchen.

This knafeh chocolate bar recipe combines the best of Middle Eastern dessert traditions with modern chocolate work, resulting in a treat that’s as impressive to serve as it is delicious to eat. The contrast between the smooth, rich chocolate exterior and the crispy, sweet knafeh filling studded with pistachios creates a texture and flavor experience that’s truly unforgettable.

Whether you’re an experienced baker looking to try something new or a chocolate lover eager to recreate this viral sensation, this detailed guide will walk you through every step of making the best knafeh chocolate bar recipe at home. Let’s dive in!

What You’ll Need: Ingredients & Equipment

Ingredients

For the Chocolate Shell:

• 400g high-quality dark chocolate (60-70% cacao)
• 2 tablespoons neutral oil (coconut oil works well)

For the Knafeh Filling:

• 250g kataifi dough (shredded phyllo dough)
• 150g unsalted butter, melted
• 150g unsalted pistachios, roasted and roughly chopped
• 3 tablespoons tahini paste
• 3 tablespoons honey
• 2 tablespoons sugar
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt

Notes on Ingredients:

• Kataifi Dough: This shredded phyllo pastry is the authentic base for traditional knafeh. Look for it in Middle Eastern markets, specialty food stores, or the international section of well-stocked supermarkets. It’s often found in the freezer section.
• Chocolate: The quality of your chocolate directly impacts the final product. Brands like Ghirardelli, Lindt, or Valrhona work well. For a sweeter version, you can use milk chocolate instead.
• Tahini: Use pure tahini paste without added flavors. Brands like Soom or Al Wadi Al Akhdar are excellent choices.
• Pistachios: Ensure they’re unsalted. If you can find Turkish or Iranian pistachios, they tend to have the best flavor for this recipe.

Equipment

• Chocolate bar molds (silicone molds work best)
• Baking sheet
• Parchment paper
• Medium saucepan
• Heat-resistant bowl for melting chocolate
• Food processor (optional but helpful)
• Spatula
• Measuring cups and spoons
• Pastry brush (optional)
• Thermometer (for chocolate tempering, optional)

Step-by-Step Instructions

Step 1: Prepare the Kataifi Base

1. Preheat your oven to 350°F (175°C).
2. If frozen, thaw the kataifi dough according to package instructions.
3. Using your hands or scissors, cut the kataifi strands into smaller pieces (about 1-2 inches long) to make them easier to work with.
4. Place the cut kataifi in a large bowl and pour the melted butter over it.
5. Using your hands or a fork, gently mix to ensure all strands are coated with butter. The butter helps achieve that perfect golden color and crispy texture.
6. Spread the buttered kataifi evenly on a parchment-lined baking sheet.
7. Bake for 15-20 minutes, stirring halfway through, until the kataifi is golden brown and crispy. Watch carefully to prevent burning.
8. Remove from the oven and let cool completely.

Step 2: Prepare the Pistachio Tahini Filling

1. In a food processor or blender, pulse 100g of the pistachios until coarsely ground. Reserve the remaining 50g for texture.
2. In a large bowl, combine the ground pistachios, tahini paste, honey, sugar, cardamom, and salt.
3. Mix thoroughly until you have a thick, somewhat sticky mixture.
4. Add the remaining chopped pistachios and mix gently to incorporate.
5. Once the kataifi has cooled completely, add it to the pistachio mixture.
6. Fold everything together until well combined. The kataifi should retain its crispness while being lightly coated with the sweet pistachio mixture.

Step 3: Prepare the Chocolate

Option A: Simple Chocolate Melting (Easier Method)

1. Break the chocolate into small pieces and place in a heat-resistant bowl.
2. Add the neutral oil to the chocolate.
3. Create a double boiler by placing the bowl over a pot of simmering water (make sure the water doesn’t touch the bowl).
4. Stir occasionally until the chocolate is completely melted and smooth.
5. Remove from heat and let cool slightly until the chocolate is still fluid but not hot.

Option B: Tempering the Chocolate (For Professional Results)

1. Chop the chocolate into small, even pieces.
2. Place 2/3 of the chocolate in a heat-resistant bowl.
3. Create a double boiler and gently heat the chocolate to 115°F (46°C) for dark chocolate.
4. Remove from heat and add the remaining 1/3 of chocolate to “seed” the melted chocolate.
5. Stir continuously until the temperature drops to 88-90°F (31-32°C) for dark chocolate.
6. The chocolate should be glossy and smooth. Test by dipping a knife tip and letting it set – it should harden quickly with a shine.

Step 4: Assemble the Chocolate Bars

1. Ensure your chocolate molds are clean and completely dry.
2. Using a spoon or pastry brush, coat the inside of each mold cavity with a layer of chocolate.
3. Tap the mold gently to remove air bubbles and ensure even coverage.
4. Place the mold in the refrigerator for about 5 minutes to set this first layer.
5. Remove the mold and add a generous amount of the knafeh filling to each cavity, pressing down gently but leaving space at the top for the bottom chocolate layer.
6. Pour the remaining melted chocolate over the filling, ensuring it fills all gaps and creates a smooth bottom layer.
7. Tap the mold gently again to remove any air bubbles.
8. Use a spatula to scrape off excess chocolate, creating a flat bottom.

Step 5: Chill and Unmold

1. Place the filled molds in the refrigerator for at least 2 hours, or until the chocolate is completely set.
2. Once set, carefully flex the silicone mold to loosen the chocolate bars.
3. Turn the mold upside down and gently press on each cavity to release the bars.
4. If the bars don’t release easily, place the mold in the refrigerator for another 10-15 minutes and try again.

Tips for Success

• Working with Kataifi: Don’t over-process the kataifi – you want to maintain some of that signature stringy texture.
• Chocolate Shell Thickness: A thin but even chocolate shell works best. Too thick, and it’s hard to bite through; too thin, and it might break during unmolding.
• Temperature Matters: Make sure your filling is completely cool before adding it to the chocolate shell. Warm filling can melt the chocolate and prevent proper setting.
• Unmolding Technique: For the cleanest release, let the bars sit at room temperature for 5 minutes after refrigeration before attempting to unmold.
• If Your Chocolate Looks Dull: This often happens when the chocolate has been overheated. Next time, be more careful with temperature control during melting or try the tempering method.
• Mold Selection: If you don’t have chocolate bar molds, you can use a small loaf pan lined with parchment paper, then cut into bars after chilling.

Delicious Variations to Try

Nutella Knafeh Chocolate Bar

Replace the tahini with 4 tablespoons of Nutella and reduce the honey to 2 tablespoons. Substitute hazelnuts for pistachios for a delicious chocolate-hazelnut twist.

Rose & White Chocolate Knafeh Bar

Use white chocolate for the shell and add 1-2 teaspoons of rosewater to the pistachio filling for a floral note that complements the pistachios beautifully.

Orange Cardamom Dark Chocolate Bar

Add the zest of one orange and increase the cardamom to 1 teaspoon in the filling. This citrus-spice combination pairs wonderfully with dark chocolate.

Almond & Cinnamon Knafeh Bar

Replace pistachios with toasted almonds and add 1 teaspoon of cinnamon to the filling for a warm, fragrant variation.

Hazelnut Coffee Knafeh Bar

Substitute hazelnuts for pistachios and add 1 tablespoon of instant espresso powder to the filling. Use milk chocolate for the shell for a mocha-inspired treat.

Storage Instructions

• Room Temperature: The bars can be stored in an airtight container at room temperature for 3-4 days if your home is cool. This is ideal for properly tempered chocolate bars as refrigeration can cause condensation.
• Refrigerator: If your home is warm or if you used the simple melting method, store the bars in an airtight container in the refrigerator for up to 1 week. Let them come to room temperature for about 10 minutes before serving for the best texture and flavor.
• Freezer: These bars can be frozen for up to 3 months. Wrap each bar individually in plastic wrap, then place in a freezer-safe container. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

Can I make knafeh chocolate bars without kataifi dough?

While kataifi gives the authentic texture, you can substitute with finely crushed phyllo sheets or even crispy rice cereal mixed with a bit of honey for a different but still delightful crunch.

How do I know if my chocolate is properly tempered?

Properly tempered chocolate will set quickly at room temperature, have a glossy surface, and make a satisfying snap when broken. If it’s dull, soft, or takes a long time to set, it’s not properly tempered.

Can I use milk or white chocolate instead of dark?

Absolutely! Milk chocolate pairs wonderfully with the pistachio filling, while white chocolate creates a striking color contrast with the golden knafeh. Just adjust the tempering temperatures: milk chocolate to 86-88°F (30-31°C) and white chocolate to 82-84°F (28-29°C).

Where did the knafeh chocolate bar trend originate?

The viral knafeh chocolate bar originated in Dubai, where innovative chocolatiers combined traditional Middle Eastern knafeh with European chocolate craftsmanship. The stunning visual of breaking open the chocolate to reveal the golden, crispy knafeh filling made it perfect for social media sharing.

Can I make this recipe nut-free?

Yes! You can omit the pistachios entirely and create a traditional knafeh filling with just the kataifi, butter, sugar, and perhaps a touch of orange blossom water or cinnamon for flavor.

The Perfect Knafeh Chocolate Bar: A Celebration of Cultures

What makes the knafeh chocolate bar recipe so special is how it honors both Middle Eastern and European culinary traditions. The kataifi pastry has been used in Middle Eastern and Mediterranean desserts for centuries, while the technique of creating filled chocolate bars comes from European chocolate-making traditions.

By creating these beautiful bars at home, you’re not just following a trend – you’re participating in a delightful cultural fusion that celebrates the best of global dessert traditions. The contrast between the smooth, rich chocolate and the crispy, sweet, nutty filling creates a multi-sensory experience that’s truly memorable.

Whether you’re making these bars to impress guests, as a special gift, or simply to treat yourself to something extraordinary, this knafeh chocolate bar recipe is sure to become a favorite in your recipe collection. The combination of textures and flavors is truly unique, and the dramatic reveal when you break into the bar makes for a showstopping dessert moment.

Happy baking, and enjoy your homemade knafeh chocolate bars!

Recipe Card

The Ultimate Pistachio Knafeh Chocolate Bar

Prep Time: 45 minutes
Cook Time: 20 minutes
Chilling Time: 2 hours
Total Time: 3 hours 5 minutes
Yield: 6-8 chocolate bars

Ingredients:

• 400g high-quality dark chocolate (60-70% cacao)
• 2 tablespoons neutral oil
• 250g kataifi dough
• 150g unsalted butter, melted
• 150g unsalted pistachios, roasted and roughly chopped
• 3 tablespoons tahini paste
• 3 tablespoons honey
• 2 tablespoons sugar
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C). Cut kataifi into small pieces, toss with melted butter, and bake for 15-20 minutes until golden and crispy.
2. Process 100g pistachios until coarsely ground. Mix with tahini, honey, sugar, cardamom, and salt. Add remaining chopped pistachios and cooled kataifi.
3. Melt chocolate with oil using a double boiler method. For tempered chocolate, follow tempering instructions.
4. Coat chocolate molds with a layer of chocolate, refrigerate for 5 minutes to set.
5. Fill molds with knafeh mixture, leaving space at the top.
6. Cover with remaining chocolate and refrigerate for at least 2 hours.
7. Carefully unmold and serve at room temperature for best flavor and texture.

Nutrition Information (Per Bar, based on 8 servings):

• Calories: 620
• Total Fat: 48g
• Saturated Fat: 24g
• Cholesterol: 45mg
• Sodium: 95mg
• Total Carbohydrates: 45g
• Dietary Fiber: 6g
• Sugars: 28g
• Protein: 9g

Share Your Creation!

I’d love to see how your knafeh chocolate bar recipe​ turns out! If you make this recipe, please leave a comment and rating below. You can also share your creation by tagging me on pinterest @bake_iteasy with the hashtag #knafeh chocolate bar recipe​.