Viral Dubai Stuffed Knafeh Chocolate Bars with Chinese Almond Cookie Butter | Jasmine Pak
Viral Dubai Stuffed Knafeh Chocolate Bars with Chinese Almond Cookie Butter
45 mins prepServes 7
Inspired by the viral Dubai knafeh chocolate bars, this recipe puts a unique spin on the trend using Chinese Almond Cookie Butter from Rooted Fare. The creator loved the result and suggests trying it with their Pineapple Cake Cashew Butter too.
1. Melt butter in a large pan over medium heat. Add chopped kataifi and toast until golden brown and crunchy, stirring frequently. Cool and set aside.
2. Melt 2/3 of the chocolate in a microwave-safe bowl in 30-sec intervals, stirring each time until smooth and reaching about 115°F. Add remaining chocolate and stir until smooth, bringing the temperature to 88-90°F. Microwave in 10-sec intervals if needed.
3. Pour a thin layer of tempered chocolate into each slot of a chocolate bar mold, leaving space for filling. Refrigerate for 10 min.
4. In a bowl, combine toasted kataifi, Chinese almond cookie butter, and tahini, mixing well.
5. Remove mold from the fridge. Fill each slot with a thick layer of the kataifi mixture, pressing down to flatten. Cover with remaining chocolate and refrigerate for 30 min to 1 hr.
6. Remove bars from molds and keep refrigerated until serving.
