So apparently there was a 'viral' recipe on social media this Fall. I had no idea. My personality is such that I don't pay attention to what people are doing - I rarely use social media and frankly, I'm too dang busy in my own life to bother. I actually stumbled upon this fad honestly - and accidentally.
Two things. First, I've been wanting to find a cheap 'candy bar' style silicone mold to have on hand. Have wanted this for about 2 years. Didn't want one bad enough to buy one, but I'm part of a product review group and after a year of waiting, searching, keeping my eye out and looking, I stumbled upon one! Ordered it post haste.
Within a couple weeks I stumbled upon shredded phyllo dough. Yes please! I LOVE phyllo dough and had never heard of nor seen shredded. But I had it, so I had to find something to do with it. That is when I put those words into a search engine and realized there was something called a Knafeh Bar - or a Dubai Bar. It used shredded phyllo AND it used a silicone candy bar mold. BINGO.
I also happened to have pistachio's on hand (always) and cream and other ingredients (always). It was meant to be.
I thought this was pretty cool... My stick of butter said it was 113 grams on the wrapper. I wondered if it would really be exactly that? I weighed it.
IT WAS. Exactly 113 grams in one stick of butter. I didn't actually need exactly one stick, I'm just a geek and wanted to weigh it.
Knafeh Bars
In a candy bar silicone mold, dust a little bit of edible gold luster dust and green if you have it or use white chocolate colored green and drizzle that. Or just use luster dust and forget the green - not sure why people insist there should be green. Gold is just fine and looks pretty.
Chocolate almond bark, sugar free chocolate chips, milk chocolate chips and some chocolate bars from Turkey.
Pistachio Cream
2/3 c pistachios
1/3 c sugar
1/2 c chopped up white chocolate or white chocolate melts
1/3 c butter
1/2 c cream or half and half
vanilla
almond extract
salt
Put into a blender and blend smooth. Chill until needed if you've made it ahead of time.
Crisp the Shredded Phyllo
In a pan on the stove, heat some butter.
Add the shredded phyllo (kataifi)
Cook and stir until it's golden brown and crispy. Set aside.
Filling
1 c shredded phyllo (kataifi)
1/2 cup of the pistachio cream you made
1 T peanut butter
2 T extra chopped pistachios
Fill the chocolate lined bar molds with the filling, be sure to flatten and smooth the filling and leave enough room to top with more melted chocolate. When the bars are topped and you can't see any filling - it's totally encased in the chocolate in the molds, place them in the refrigerator to harden.
When the molds are cold and the chocolate hard, pop them out of the molds.