The Best Knafeh Chocolate Bar Recipe – Easy & Irresistible

Introduction

Chocolate Knafeh Bar, a beloved dessert with roots in the Middle East, is known for its delicate layers of shredded pastry, creamy cheese filling, and fragrant syrup. This sweet treat has a long history and is often enjoyed during festive occasions like Ramadan, Eid, and family gatherings. Traditionally made with cheese or semolina, knafeh is adored for its rich, gooey texture and perfect balance of sweetness.

In this recipe, we’re giving Chocolate Knafeh Bar a modern twist by adding decadent chocolate to the mix. The rich, smooth chocolate pairs wonderfully with the warm, cheesy filling, creating a combination that’s irresistible to chocolate lovers and knafeh fans alike. Not only is this chocolate knafeh easy to make, but it’s also a sure crowd-pleaser that’s perfect for any occasion. Whether you’re new to knafeh or a long-time fan, this recipe offers a delicious and simple way to enjoy this classic dessert with a chocolaty upgrade!

What is Knafeh? A Sweet Middle Eastern Delight

The Origins of Traditional Knafeh: A Dessert with a Rich History

Chocolate Knafeh Bar, also spelled Kunafa or Kanafeh, is a cherished Middle Eastern dessert with deep historical roots. The Ottoman Empire popularized it centuries ago, and it became a favorite in Palestine, Lebanon, Turkey, and Egypt. Traditionally, knafeh features shredded phyllo dough (kataifi) layered with cheese or semolina filling. A fragrant sugar syrup with rose or orange blossom water adds sweetness.

This dessert plays a significant role in Middle Eastern culture. Families serve it during Ramadan, Eid, and weddings to celebrate special moments. Each region has a unique take on knafeh. In Palestine, Nabulsi knafeh stands out for its stretchy white cheese filling. Lebanese versions often use semolina dough.

Over time, bakers have introduced modern variations, including chocolate-filled knafeh. This version blends crispy, buttery pastry with a rich, gooey chocolate center, giving dessert lovers a fresh way to enjoy a classic favorite.

Different Types of Knafeh: Nabulsi, Lebanese, and Turkish Variations

Chocolate Knafeh Bar comes in many regional varieties, each with unique ingredients and preparation methods. Here are three of the most well-known types:

1. Nabulsi Knafeh (Palestinian Style)

The city of Nablus in Palestine is famous for its Nabulsi Chocolate Knafeh Bar. This version features a base of crispy kataifi dough or semolina, layered with Nabulsi cheese—a brined white cheese with a stretchy texture. Bakers soak the baked knafeh in sugar syrup and top it with crushed pistachios. People often serve this warm, gooey dessert during festive occasions.

2. Lebanese Knafeh

In Lebanon, Chocolate Knafeh Bar—also called “Knafeh bil Jibn”—uses semolina dough instead of shredded phyllo. The filling combines Akkawi or sweetened ricotta cheese for a smooth, creamy texture. After baking, it turns golden brown before receiving a drizzle of orange blossom or rosewater syrup. Many Lebanese enjoy this version for breakfast, stuffing it inside a sesame ka’ak bread roll.

3. Turkish Künefe

The Turkish version, known as “Künefe,” closely resembles Nabulsi knafeh but has a crispier texture. Cooks use finely shredded phyllo dough, layering it with unsalted cheese before baking it in small copper pans for even browning. Once golden, they pour a light sugar syrup over it and top it with clotted cream or ground pistachios.

Each of these variations highlights the diversity of knafeh across cultures. Whether you prefer the soft, creamy Lebanese version or the crispy Turkish Künefe, this dessert remains a timeless favorite.

How Chocolate Transforms the Classic Chocolate Knafeh Bar Recipe

Chocolate adds a rich, indulgent twist to traditional knafeh, making it even more irresistible. Here’s why it works so well:

1. A Perfect Balance of Flavors

Classic Chocolate Knafeh Bar features a delicate balance of crispy pastry, creamy cheese, and fragrant syrup. Adding chocolate enhances these flavors by introducing a deep, slightly bitter contrast to the sweetness. The result is a dessert that satisfies both traditionalists and chocolate lovers.

2. A Luxurious Texture Upgrade

Melted chocolate blends seamlessly with the stretchy cheese filling, creating a luscious, gooey center. This combination adds a velvety smoothness that elevates every bite, making the texture even more decadent.

3. A Modern Twist for Chocolate Lovers

Chocolate Knafeh Bar brings a fresh, contemporary spin to this Middle Eastern classic. It appeals to a wider audience, including those who may not be familiar with traditional knafeh. Whether you use dark, milk, or even white chocolate, this variation transforms the dessert into a rich, crowd-pleasing treat.

This creative take on Chocolate Knafeh Bar proves that even time-honored recipes can evolve while keeping their authentic essence.

Ingredients You Need for This Chocolate Knafeh Recipe

Ingredients You Need for This Chocolate Knafeh Recipe

Before making this irresistible chocolate knafeh, gather the right ingredients. Using high-quality components ensures the perfect balance of texture and flavor.

1. Essential Ingredients

These core ingredients create the signature crispy, gooey, and sweet combination:

• Kataifi pastry (shredded phyllo dough) – Forms the crispy, golden-brown crust.
• Chocolate – The star ingredient, adding richness and depth.
• Butter – Helps crisp up the pastry and enhances the flavor.
• Cheese (Mozzarella or Akkawi) – Provides the signature stretchy texture.
• Sugar syrup – Infused with rose or orange blossom water for sweetness.

2. Optional Add-Ins for Extra Flavor

Enhance your chocolate knafeh with these aromatic and crunchy additions:

• Crushed pistachios – Adds a nutty crunch and vibrant color.
• Rosewater or orange blossom water – Elevates the syrup with a floral fragrance.
• Cinnamon or cardamom – Provides a warm, spiced undertone.

3. Best Chocolate to Use

Choosing the right chocolate impacts the dessert’s richness and intensity:

• Dark chocolate (60-70% cocoa) – Offers a deep, slightly bitter contrast to the sweet syrup.
• Milk chocolate – Creates a creamier, sweeter profile.
• High-quality chocolate brands – Use couverture or premium baking chocolate for the best melting texture.

By selecting the best ingredients, you’ll achieve a chocolate knafeh that’s crispy, gooey, and bursting with flavor in every bite.

Step-by-Step Guide to Making the Best Knafeh Chocolate Bars

Preparing the Kataifi Dough: How to Handle, Shred, and Butter It Properly

Kataifi dough, the key to achieving that perfect crispy texture in your knafeh, can be tricky to work with if you’re unfamiliar. Here’s a step-by-step guide to ensure you handle it with ease:

1. Thawing the Kataifi Dough

• Remove from freezer: If you’re using frozen kataifi dough, take it out and let it thaw for at least 30 minutes. The dough is delicate, so it’s important to avoid direct heat or microwaving it.
• Separate the strands: Once thawed, gently separate the strands by pulling them apart. This helps prevent the dough from sticking together and ensures a lighter, crispier texture when baked.

2. Shredding the Dough

• Use your hands: Gently pull the dough apart into smaller sections using your fingers. Don’t worry if it’s not perfectly uniform—having different lengths and thicknesses creates texture, which adds to the final result.
• Work in small batches: To avoid the dough drying out, only work with small amounts at a time, keeping the rest covered with a damp towel.

3. Buttering the Dough

• Melt the butter: Melt unsalted butter in a pan or microwave, ensuring it’s fully liquid but not browned.
• Coat the dough evenly: Pour the melted butter over the shredded kataifi dough. Use your hands or a spoon to gently toss and coat the strands with butter. Be sure every piece is covered to achieve a golden, crisp texture when baking.
• Layering with butter: As you layer the dough in your baking dish, make sure each layer is generously buttered. This ensures even crisping and prevents the dough from becoming too dry or tough.

Properly preparing kataifi dough is key to getting that perfect crunchy texture, and with a little care, it’ll transform your knafeh into a delicious masterpiece!

Layering the Chocolate and Cheese Filling: Tips for Even Distribution

Getting the right balance of chocolate and cheese filling is essential for a perfect knafeh. Here’s how to layer them for the best texture and flavor:

1. Spread the First Layer of Kataifi Dough

• Prepare the base: After buttering the kataifi dough, press the first layer into the baking dish, ensuring it covers the bottom evenly. Use your fingers or a spoon to press it down lightly. This will form a solid, crunchy base for your knafeh.

2. Layer the Cheese Filling

• Choose the right cheese: Mozzarella or Akkawi are the go-to cheeses for knafeh. Shred the cheese (if needed) to ensure it melts evenly.
• Evenly spread the cheese: Gently distribute the cheese over the kataifi dough, ensuring it covers the entire layer without clumps. For a smooth filling, you can even out the cheese with a spatula or spoon.
• Press gently: Once the cheese is spread, press it lightly into the dough to prevent it from shifting during baking, but avoid compacting it too much.

3. Add the Chocolate Layer

• Melt the chocolate: Use your preferred chocolate (dark, milk, or a mix) and melt it gently in a double boiler or microwave. Make sure the chocolate is smooth and runny, but not too hot.
• Pour evenly: Pour the melted chocolate over the cheese layer, ensuring it covers every part. Use a spatula or spoon to spread the chocolate evenly, reaching all edges.
• Layering tip: For a more uniform distribution, you can even drop spoonfuls of chocolate across the cheese layer, then gently spread it out.

4. Top with Kataifi Dough

• Finish with kataifi: After layering the chocolate, top with another layer of buttered kataifi dough. Spread it out evenly to cover the filling. Again, use your fingers or spoon to press it down lightly, ensuring all the chocolate and cheese are securely enclosed in the dough.

By carefully layering the filling and ensuring even distribution, you’ll achieve a perfect balance of gooey cheese and rich chocolate in every bite!

Baking and Adding Syrup: The Right Technique for a Perfect Texture

Getting the baking process and syrup addition just right is key to achieving the ideal knafeh texture—crispy on the outside, gooey on the inside, and perfectly sweet. Here’s how to do it:

1. Preheat Your Oven

• Set the right temperature: Preheat your oven to 350°F (175°C) to ensure an even bake. This temperature is perfect for getting a golden-brown, crispy crust without burning the dough.

2. Bake the Knafeh

• Bake evenly: Place your prepared knafeh in the center of the oven. Bake for about 30 to 40 minutes, or until the top layer of kataifi dough turns golden brown and crispy. To ensure even baking, rotate the pan halfway through.
• Watch for crispness: The kataifi dough should be crisp and golden on top, while the inside stays soft and gooey from the melted cheese and chocolate filling. You can test by gently lifting a corner with a spatula to check for golden-brown color.

3. Prepare the Syrup

• Make your syrup: While the knafeh bakes, prepare the syrup. In a saucepan, combine equal parts sugar and water (about 1 cup each), then bring to a boil. Once boiling, reduce the heat and simmer for about 10 minutes. Add a teaspoon of rosewater or orange blossom water for that signature floral scent. Let it cool slightly before using.
• Keep syrup warm: The syrup should be warm when added to the knafeh, as it soaks in better and enhances the texture.

4. Adding the Syrup

• Pour evenly: As soon as the knafeh is out of the oven, pour the warm syrup evenly over the top. Pour slowly and steadily to cover every corner, ensuring that the crispy dough absorbs the sweetness.
• Don’t oversaturate: Be careful not to pour too much syrup at once, as the knafeh should stay crispy. A little syrup goes a long way to achieving that perfect balance of sweetness without making it soggy.

5. Let It Rest

• Allow the syrup to soak: Let the knafeh sit for about 10 minutes after adding the syrup. This allows the flavors to meld and the syrup to soak into the dough and cheese filling. This step also helps with achieving a perfect texture—crispy on top, soft and gooey on the inside.

By following these steps, you’ll achieve Chocolate Knafeh Bar that has the ideal crispy crust and melting, gooey filling, perfectly balanced with the syrupy sweetness!

Tips & Tricks for a Perfect Chocolate Knafeh Every Time

How to Get a Crispy Golden Crust: Avoiding Sogginess and Achieving Crunch

A perfectly crispy, golden crust is one of the hallmarks of great knafeh. To achieve this, you need to focus on both the preparation and baking process. Here are some tips to ensure you avoid sogginess and get that satisfying crunch:

1. Use Enough Butter

• Generous buttering: Butter is key to getting a crisp texture. Make sure to coat the kataifi dough evenly with melted butter. Each strand of dough should be well-covered, as butter helps to crisp up the layers during baking.
• Don’t skimp on butter: While it may seem like a lot, the butter not only crisps the dough but also adds flavor. Be generous with each layer, but avoid pooling too much butter at the bottom, which can lead to sogginess.

2. Layer the Dough Properly

• Even layers: When spreading the kataifi dough in the pan, be sure to layer it evenly. Press it down lightly but don’t compress it too much. This ensures that the dough layers stay separate and crisp up as they bake.
• Top and bottom layers: Use a thick layer of kataifi dough on both the top and bottom of your knafeh to ensure an evenly crisped crust.

3. Bake at the Right Temperature

• Preheat the oven: Always preheat your oven to the right temperature (around 350°F/175°C). This ensures that the kataifi dough starts to crisp up immediately.
• Bake until golden: Keep an eye on the knafeh while it bakes. The dough should turn a deep golden-brown color. If the top is getting too dark while the inside is still underdone, lower the temperature slightly and continue baking.

4. Avoid Excess Syrup

• Control the syrup amount: The syrup should only be poured after the knafeh has fully baked and is out of the oven. Adding syrup to hot knafeh directly from the oven can cause the dough to absorb too much liquid, leading to sogginess.
• Pour gently: Drizzle the syrup slowly and evenly to ensure that it doesn’t soak into the dough too quickly. Too much syrup can make the bottom soggy, so start with a little and add more if necessary.

5. Let It Rest Before Serving

• Allow time to set: After pouring the syrup over the knafeh, let it rest for about 10 minutes. This allows the syrup to soak in and the dough to maintain its crisp texture on top. If you serve it too quickly, the syrup may not have absorbed evenly, and the crust may lose its crunch.

By following these tips, you’ll get a Chocolate Knafeh Bar with a perfectly crispy golden crust, avoiding sogginess and ensuring that delightful crunch with every bite.

Balancing Sweetness and Flavors: Adjusting Sugar and Chocolate Intensity

Achieving the perfect balance of sweetness and flavor is key to creating a delicious chocolate knafeh. Too much sugar can overwhelm the dessert, while too little can make it feel flat. Here’s how to find that ideal balance:

1. Adjusting the Syrup Sweetness

• Moderate sugar in syrup: The syrup that soaks into the Chocolate Knafeh Bar plays a significant role in the overall sweetness. To avoid over-sweetening, keep the sugar-to-water ratio at 1:1. You can tweak this slightly depending on your sweetness preference. For a more subdued sweetness, use slightly less sugar.
• Add a touch of floral notes: Incorporating rosewater or orange blossom water into the syrup can enhance its complexity without adding more sugar. The floral notes elevate the sweetness and balance out the richness of the chocolate and cheese.

2. Choosing the Right Chocolate

• Dark chocolate for depth: Dark chocolate (60-70% cocoa) has a rich, slightly bitter flavor that contrasts beautifully with the sweetness of the syrup and the creamy cheese. It adds depth to the knafeh without making it overly sweet.
• Milk chocolate for creaminess: If you prefer a sweeter, creamier profile, milk chocolate will work better. Keep in mind that milk chocolate is sweeter than dark chocolate, so you may want to adjust the syrup amount to prevent the dessert from becoming too sugary.
• Experiment with blends: For a balanced flavor, you can blend dark and milk chocolate. This way, you get the best of both worlds: the richness of dark chocolate combined with the creamy sweetness of milk chocolate.

3. Taste Test and Adjust

• Sweetness balance: As you prepare the filling, taste the melted chocolate before adding it to the knafeh. If it feels too sweet, add a pinch of sea salt or a small amount of unsweetened cocoa powder to counteract the sweetness.
• Layering flavors: When adding the syrup, start with a little and check the flavor balance. If it’s too sweet, you can always add more syrup later or use a bit of citrus juice to cut the sweetness. The goal is to enhance the flavors without overpowering the dessert.

4. Serving and Pairing

• Topping choices: Top your knafeh with crushed pistachios, a dollop of clotted cream, or a light dusting of cinnamon. These toppings add texture and a savory balance that contrasts with the sweetness.
• Balance with drinks: If serving knafeh with beverages, pair it with something slightly tart or bitter, such as black tea or coffee, to offset the richness of the dessert.

By carefully adjusting the sugar and chocolate, you’ll create a well-balanced knafeh that has the perfect sweetness, complemented by rich chocolate and a touch of floral or savory accents.

Storing and Reheating Leftovers: Best Practices for Freshness

Leftover chocolate knafeh can still be delicious if stored and reheated properly. Here’s how to keep it fresh and maintain its crispy texture:

1. Storing Leftovers

• Cool before storing: Allow the knafeh to cool to room temperature before storing it. This prevents condensation, which could make the crust soggy.
• Wrap it properly: Store your leftover knafeh in an airtight container or wrap it tightly with plastic wrap. This will help preserve its flavor and prevent it from drying out.
• Refrigerate for short-term storage: If you plan to eat the leftovers within a few days, store the knafeh in the fridge. It should stay fresh for up to 3-4 days.
• Freeze for long-term storage: For longer storage, you can freeze leftover knafeh. Wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag. It will stay good in the freezer for up to 1 month.

2. Reheating Leftovers

• Reheat in the oven: To restore the crispy texture, reheat the knafeh in the oven. Preheat your oven to 350°F (175°C) and bake the knafeh for about 10-15 minutes, or until it’s heated through and the crust is crispy again. You can cover it loosely with foil to prevent over-browning while reheating.
• Reheat in a skillet: If you only have a small portion left, you can reheat it in a skillet over medium heat. Place the knafeh in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway to ensure an even crisp.
• Microwave for a quick reheat: The microwave is the quickest option, but be aware that it won’t restore the crispiness. For a microwave reheat, place the knafeh on a microwave-safe plate and heat in 30-second intervals until warm.

3. Refreshing the Syrup

• Add extra syrup: If the Chocolate Knafeh Bar has absorbed too much syrup or lost its sweetness during storage, gently heat some extra syrup and drizzle it over the knafeh just before serving. This can help bring back the dessert’s moist, sweet texture.

By following these storage and reheating tips, your leftover chocolate knafeh will stay fresh, crispy, and delicious for days to come!

Serving & Pairing Ideas for Chocolate Knafeh Bars

Toppings and Garnishes: Elevating Your Chocolate Knafeh

Toppings and garnishes can take your Chocolate Knafeh Bar from delicious to extraordinary. Here are some ideas to add texture, flavor, and visual appeal to your dessert:

1. Crushed Pistachios

• Texture and flavor: Crushed pistachios add a delightful crunch and a nutty, slightly savory contrast to the sweetness of the knafeh. The vibrant green color also creates a beautiful visual contrast against the golden crust and chocolate.
• How to use: Lightly toast the pistachios in a dry pan to bring out their flavor, then chop them finely before sprinkling them generously over the top of the knafeh just before serving. This will keep them crunchy and fresh.

2. Chocolate Drizzle

• Extra indulgence: A rich chocolate drizzle enhances the chocolate flavor and gives your knafeh a glossy finish. Whether you use dark, milk, or white chocolate, this simple addition makes the dessert look more luxurious and decadent.
• How to do it: Melt your chosen chocolate in a double boiler or microwave, then drizzle it in thin, even streams over the baked knafeh. You can even use a spoon or piping bag to create decorative patterns.

3. Ice Cream

• Creamy contrast: Pairing warm, gooey knafeh with cold, creamy ice cream is a match made in dessert heaven. The ice cream helps balance out the richness and adds an extra layer of indulgence.
• Flavor pairings: Vanilla ice cream is a classic choice, but you can also try other flavors like pistachio, chocolate, or even rosewater for an interesting twist. Place a scoop of ice cream on top or on the side of the knafeh just before serving.

4. Additional Garnishes

• Shredded coconut: For added flavor and texture, sprinkle shredded coconut over the top. It gives a tropical flair that complements the sweetness and richness of the knafeh.
• Edible flowers: For a beautiful and fragrant touch, garnish with edible flowers like rose petals or violet blossoms. These add an elegant finish to the dessert.
• Cinnamon: A light dusting of cinnamon adds warmth and a comforting spiced note that pairs wonderfully with the sweetness of the knafeh.

With these toppings and garnishes, your chocolate knafeh will not only taste divine but also look irresistible, turning it into a show-stopping dessert!

Perfect Drink Pairings: Complementing Your Chocolate Knafeh

To enhance the rich flavors of your chocolate knafeh, pairing it with the right beverage can elevate the entire experience. Here are some ideal drink pairings to complement this decadent dessert:

1. Arabic Coffee

• Why it works: Arabic coffee, with its strong, bold flavor and slight bitterness, is the perfect counterbalance to the sweet, rich chocolate knafeh. The coffee’s robust flavor cleanses the palate and cuts through the dessert’s richness, making each bite feel lighter.
• How to serve: Serve the Arabic coffee hot, typically in small cups. You can add a cardamom pod to the coffee for an extra aromatic touch, which pairs beautifully with the knafeh’s sweet and floral notes.

2. Mint Tea

• Why it works: Mint tea is refreshing and light, offering a crisp contrast to the gooey, indulgent texture of the knafeh. The mint’s cooling effect helps balance the sweetness of the dessert while enhancing the flavor of the pistachios (if used as a garnish).
• How to serve: Serve mint tea either hot or chilled, depending on your preference. The warm version is perfect for cozy gatherings, while iced mint tea can be refreshing on a warmer day. Either way, the minty notes will refresh your palate between bites.

3. Milk

• Why it works: A glass of milk is a classic and simple pairing that perfectly complements the rich, chocolatey goodness of knafeh. The milk’s creaminess balances out the dessert’s sweetness, while the milk’s subtle flavor doesn’t overpower the knafeh’s taste.
• How to serve: Serve cold milk for a smooth, refreshing contrast, or warm milk for a comforting, cozy pairing. You can even add a dash of cinnamon or vanilla to the milk for an extra touch of flavor that harmonizes with the dessert.

4. Other Pairing Ideas

• Arabic Tea: For a milder option, Arabic tea with its delicate, spiced flavor can be a wonderful pairing. The slightly sweet and aromatic notes of the tea will complement the knafeh without overpowering it.
• Rose Lemonade: If you’re looking for something tangy and floral, a chilled glass of rose lemonade provides a sweet yet tart contrast that works wonderfully with knafeh’s richness.

Choosing the right drink pairing will not only enhance the taste of your knafeh but also create a memorable and balanced dessert experience!

When to Serve This Dessert: Ideal Occasions Like Ramadan, Eid, or Special Gatherings

Chocolate knafeh is a luxurious and indulgent dessert, making it perfect for special occasions. Here are some of the ideal times to serve this delicious treat:

1. Ramadan

• Why it’s perfect: During Ramadan, knafeh is a beloved dessert, enjoyed after a day of fasting to break the fast at iftar. Its rich and sweet flavors provide the perfect energy boost after a long day. The combination of the sweet syrup, gooey cheese, and buttery dough makes it a satisfying and comforting treat to share with family and friends.
• How to serve: Serve chocolate knafeh as part of a larger spread of desserts during iftar. It pairs beautifully with traditional drinks like Arabic coffee or mint tea, making it a perfect finale to the meal.

2. Eid Celebrations

• Why it’s perfect: Eid is a time for celebration, and chocolate knafeh is a show-stopping dessert that adds a special touch to any Eid feast. It’s a festive, indulgent treat that can be served to guests after a large meal, bringing joy and satisfaction to everyone.
• How to serve: Present it with other traditional Eid sweets like baklava or ma’amoul. Serve it alongside Arabic coffee, mint tea, or milk to complement the richness of the knafeh.

3. Family Gatherings and Special Occasions

• Why it’s perfect: Chocolate knafeh is an ideal dessert for family get-togethers, birthdays, or anniversaries. Its unique combination of flavors and textures makes it a great conversation starter and something everyone can enjoy.
• How to serve: Serve it as the centerpiece dessert at a dinner party or a special occasion. Its indulgence makes it perfect for celebrating milestones, whether it’s a holiday, a special dinner, or simply enjoying a sweet treat with loved ones.

4. Festive and Cultural Events

• Why it’s perfect: Knafeh is a dessert that is closely tied to Middle Eastern culture, so it’s a wonderful treat for any event celebrating Arab or Middle Eastern heritage. Chocolate knafeh adds a modern twist to a traditional dessert, making it a perfect offering at cultural festivals, weddings, or other celebratory gatherings.
• How to serve: For events with a large group of people, chocolate knafeh can be made in large trays, allowing everyone to enjoy it in individual servings, garnished with pistachios or chocolate drizzle for extra flair.

5. Holiday Dinners

• Why it’s perfect: The richness and indulgence of chocolate knafeh make it a great dessert choice for holiday meals, whether it’s Christmas, New Year’s, or another celebration. Its festive appearance and delicious taste make it a fitting way to end any holiday meal.
• How to serve: Pair it with a holiday beverage, such as warm spiced cider or hot cocoa, to complement the flavors and create a comforting holiday atmosphere.

Chocolate knafeh is versatile enough to be served at a variety of special occasions, adding a touch of sweetness and celebration to any event!

Conclusion

This chocolate knafeh bar is a must-try for anyone who loves rich, indulgent desserts with a twist. The fusion of traditional knafeh’s gooey cheese and crispy kataifi pastry with the smooth, decadent chocolate creates a truly irresistible treat that will leave you coming back for more. Whether you’re serving it for a special occasion or simply as a sweet indulgence, this chocolate knafeh bar is sure to be a crowd-pleaser.

We encourage you to give this recipe a try and experience the delightful flavors for yourself. Don’t forget to share your feedback and let us know how it turned out! If you enjoyed this recipe, make sure to follow our blog or social media for more delicious, easy-to-make recipes that will inspire your next culinary adventure. Happy baking!

FAQs

1. Can I make chocolate knafeh ahead of time?
Yes! You can prepare the chocolate knafeh in advance and store it in the fridge for up to 2 days before baking. To reheat, simply bake it in the oven at 350°F (175°C) for 10-15 minutes or until it’s heated through and the crust is crispy.

2. Can I use a different type of chocolate?
Absolutely! You can use any type of chocolate you prefer. Dark chocolate gives the knafeh a rich, slightly bitter flavor that contrasts nicely with the sweetness, while milk chocolate adds a creamier, sweeter touch. Feel free to experiment and find the perfect balance for your taste!

3. Can I make the knafeh without cheese?
Yes, you can make a dairy-free version of knafeh by using a non-dairy cheese or a mixture of coconut cream and plant-based alternatives. However, keep in mind that the texture may differ from the traditional version.

4. How do I prevent the knafeh from becoming soggy?
To avoid sogginess, make sure you don’t pour the syrup over the knafeh until it’s fully baked and golden. Also, be sure to bake the knafeh until the kataifi pastry is crispy and the chocolate has melted completely. Adding just the right amount of syrup and letting the dessert rest will ensure the perfect balance of moisture.

5. Can I freeze chocolate knafeh?
Yes, you can freeze chocolate knafeh! To freeze, allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. It can be stored in the freezer for up to a month. When ready to eat, thaw it in the fridge overnight and reheat in the oven for the best results.

6. Can I add other toppings or mix-ins?
Definitely! You can top your chocolate knafeh with crushed pistachios, chopped nuts, chocolate shavings, or a dusting of cinnamon. You can also add rosewater or orange blossom water to the syrup for extra floral flavor. Get creative and experiment with your favorite add-ins!