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! While we’re in love with the traditional version of this Middle Eastern dessert, we’ve put our own spin on it to infuse it with some of our own favorite flavors.
What is Kunafa?
Kunafa, also known as knafeh, is an absolutely amazing Middle Eastern dessert that dates back to the Ottoman Empire. It typically consists of crispy, shredded phyllo dough that’s sometimes soaked in sweet syrup before being combined with a cheesy or clotted cream-based filling.
You can find tons of twists on this dessert depending on where it’s made — from Egypt or Turkey to Palestine and Lebanon there’s no shortage of variations. For our version, we kick it up a notch by replacing the cheese or cream with peanut butter and wrapping it all in delicious dark chocolate. It’s totally customizable, so you can put your own spin on it, too!
Ingredients You Need
- Dark Chocolate Chips – These beauties bring all the rich, chocolatey goodness to the table!
- Frozen Shredded Phyllo Dough (Kataifi), Thawed – This is the star of the show — it gives our kunafa that signature crispy, flaky texture.
- Unsalted Butter – Melted butter gives the phyllo dough its golden crunchiness.
- Creamy Peanut Butter – Peanut butter gives our kunafa a nutty twist that pairs perfectly with the chocolate, taking our kunafa to the next level.
- Sea Salt For Garnish – A little sprinkle of sea salt makes all the flavors pop.
How to Make Kunafa
- Prepare the Shredded Phyllo. Place the butter in a saucepan and melt before adding the shredded phyllo. Use a wooden spoon to stir the dough until it becomes crispy and browned. Then, use a slotted spoon to remove it from the pan and place it in a bowl. When the crispy dough has cooled to room temperature, add the peanut butter and gently stir until the phyllo is coated.
- Make the Base. Use a double boiler or microwave to melt half of the chocolate. Transfer half to a tart pan before placing the pan in the freezer briefly.
- Assemble. Heat the rest of the chocolate until melted and smooth. Place the peanut butter kunafa on top of the chocolate in the tart pan before covering it with the melted chocolate and topping it with sea salt.
- Set. Refrigerate the finished kunafa. Once set, cover and store or serve.
Variations
- Nutella – Swap the peanut butter for Nutella.
- White Chocolate and Pistachio – Use white chocolate instead of dark chocolate and sprinkle crushed pistachios over top.
- Caramel – Add a layer of caramel sauce before the chocolate.
- Mixed Berry – Add a layer of mixed berry jam between the chocolate and phyllo dough for fruity flavor.
- Almond Butter – Replace the peanut butter with almond butter for a subtle, nutty flavor that pairs perfectly with dark chocolate.
- Mint – Add a few drops of mint extract to the chocolate for a refreshing, minty variation.
- Orange – Mix in some orange zest with the chocolate for a citrusy twist that complements the rich chocolate.
- Coconut – Add shredded coconut to the phyllo dough mixture for a tropical take on the classic kunafa.
Can I Store Leftovers?
Absolutely! This easy dessert stores well so you can satisfy your sweet tooth throughout the week.
To refrigerate kunafa, just cover it with plastic wrap or transfer it to an airtight container and store it for 3-4 days.
For longer storage, wrap it tightly with plastic wrap before also wrapping it with aluminum foil. Freeze it for up to 2 months. Thaw overnight before serving.
More Decadent Desserts
On the search for more scrumptious sweets? We have you covered with these crave-worthy treats!
Slow Cooker S’Mores Chocolate Cake
Chocolate Peanut Butter Kunafa
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.
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