Pistachio Chocolate Bar

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The viral Kanafeh-inspired Chocolate Bar from The Fix in Dubai is making waves online, and since we can’t all fly there, let’s make it at home—and make it even better! This treat oozes with pistachio butter and crispy toasted shredded phyllo, combining creaminess and crunch in every bite. It’s like tasting your favorite Arab dessert in chocolate form!

Pistachio Chocolate Bar

Prep Time 1 hour
Total Time 1 hour
Course Dessert
Servings 4 chocolate bars


  • – 1 cup pistachio paste/butter
  • – 1 to 1 1/2 cups shredded phyllo kataifi, cut into small pieces
  • – Vegetable oil for frying
  • – 2 to 3 cups melted milk chocolate
  • – 1/4 cup melted white chocolate


  • Heat vegetable oil in a frying pan to 350°F.
  • Fry the shredded phyllo until golden and crispy. Use a slotted spoon to transfer the fried phyllo to a plate lined with a paper towel to drain excess oil.
  • Allow the fried phyllo to cool down for 15 minutes.
  • Mix the pistachio paste with the fried phyllo in a mixing bowl.
  • Optional: Drizzle a little white chocolate into the chocolate mold.
  • Pour about 1/4 cup of melted milk chocolate into the mold and shake to cover the bottom and sides. Place in the fridge or freezer for 10 to 15 minutes to harden.
  • Fill the mold with the pistachio and phyllo mixture almost to the top.
  • Cover the filling with more melted chocolate and place back in the fridge or freezer for another 10 to 15 minutes until set.
  • Once hardened, pop the chocolate out of the mold and enjoy!

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