Chocolate Peanut Butter Kunafa
If you’re looking for a sweet snack that’s simultaneously crunchy and creamy, you’re going to want to run to your kitchen to make this Chocolate Peanut Butter Kunafa!
Servings: 4 servings
Equipment
- 1 Large Pan
- 1 Double Boiler (or Microwave-Safe Bowl)
- 1 (9 inch) Tart Pan
Ingredients
- 1 stick unsalted butter
- ½ pound frozen shredded phyllo dough kataifi, thawed
- 1/3 cup creamy peanut butter
- 20 ounces semi-sweet or dark chocolate chips
- 4 teaspoons coconut oil
- Sea salt for garnish
Instructions
Prepare the Kunafa:
- Melt the butter in a large pan over medium heat.1 stick unsalted butter
- Gently separate the phyllo dough into small shreds with your fingers until it's finely shredded. Add the shredded phyllo to the pan, stirring continuously until golden brown.½ pound frozen shredded phyllo dough
- Remove from heat, transfer to a bowl, and let it cool.
- Once cooled, mix in the peanut butter until well combined.1/3 cup creamy peanut butter
Prepare the Chocolate Base:
- Melt 10 ounces of the chocolate chips and 2 teaspoons coconut oil using a double boiler or microwave in 30-second intervals, stirring until smooth.20 ounces semi-sweet or dark chocolate chips
- Pour half of the melted chocolate into a small 9-inch tart pan, spreading it evenly to cover the bottom and sides.
- Place the tart pan in the freezer for 5 minutes to set.
Assemble the Dessert:
- Once the chocolate base is set, remove the tart pan from the freezer.
- Evenly spread the peanut butter kunafa mixture over the chocolate base.
- Melt the remaining dark chocolate with remaining 2 teaspoons coconut oil and pour it over the kunafa layer, ensuring it is fully covered. Sprinkle with flaky sea salt.Sea salt
Final Set:
- Place the assembled tart in the refrigerator until the chocolate is fully set and hard.
Nutrition
Serving: 1serving
