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Dubai Kunafa Chocolate Bars with Homemade Pistachio Cream – Rich & Crunchy (3rd Version)
Ingredients (makes approx. 4 large bars):

For Pistachio Kunafa Filling:
• 280g raw Turkish pistachios (about 2 cups)
• 120g peanut oil (slightly more than ½ cup)
• 7 tbsp powdered sugar (adjust to taste)
• 1 tsp vanilla or pistachio extract
• 2 tbsp tahini
• 1 cup shredded phyllo dough (kataifi) , (finely chopped)
• 2 tbsp butter (for frying kunafa)

For Chocolate Coating:
• 300g milk chocolate
• 300g dark chocolate
• Optional: yellow and green colored melted chocolate (for design)
• Chopped pistachios (for topping)

Instructions:
1. Prepare the Kunafa:
• Finely chop the shredded phyllo dough (kataifi).
• Fry in 2 tbsp butter on low heat until golden brown and crispy.
• Set aside to cool completely.
2. Make Pistachio Kunafa Cream:
• Add pistachios to a blender and blend into a paste.
• Add peanut oil, powdered sugar, vanilla extract, and tahini.
• Blend until very smooth and creamy.
• Fold in the cooled, crispy kunafa into the pistachio cream.
3. Melt the Chocolate:
• Use the double boiler method to melt dark and milk chocolate separately.
• Optional: melt yellow and green chocolate for decorative drizzle.
4. Assemble the Bars:
• In two moulds, drizzle a little yellow/green chocolate for decoration (optional) and let it set.
• Pour a thin layer of melted milk or dark chocolate and let it cool until set (fridge or freezer).
• Spread the pistachio kunafa cream over the set chocolate layer and smooth it out.
• Pour more melted chocolate on top to seal the bar.
• Sprinkle chopped pistachios on top if desired.
5. Set & Unmold:
• Chill the bars in the fridge for 1 hour or freezer for 20–30 minutes until fully set.
• Unmold carefully and enjoy!