💚 Homemade Pistachio Butter (3 Ingredients)

Ingredients:

1 cup roasted, unsalted pistachios

1 tbsp neutral oil (like grapeseed or sunflower)

1 tbsp honey or maple syrup (optional, for sweetness)

Instructions:

Add pistachios to a food processor and blend for 4-6 minutes.

Once crumbly, drizzle in oil and sweetener. Continue blending until smooth and creamy.

Store in a clean jar. Use immediately or refrigerate up to 2 weeks.

👩‍🍳 Instructions:

Step 1: Prepare the Kunafa Base

In a bowl, mix shredded kunafa dough with melted butter until evenly coated.

Spread it on a non-stick pan or baking tray.

Toast on medium heat (or bake at 350°F/175°C) for 10-12 minutes until golden and crisp. Let it cool completely.

Step 2: Melt the Chocolate

Break chocolate into pieces and melt using a double boiler or microwave (in 20-second bursts).

Stir in sweetened condensed milk, pistachio butter, and rose water (if using) until fully smooth and creamy.

Step 3: Assemble the Bar

Line a rectangular mold or tray with parchment paper.

Pour half chocolate, spreading evenly.

Add a layer of the toasted kunafa.

Sprinkle chopped pistachios mixed with pistachio butter, generously.

Pour remaining chocolate mixture on top and gently tap to settle.

Finish with a light sprinkle of pistachios for garnish.

❄️ Let It Set:

Chill in the refrigerator for 2 hours or until firm.

Slice into bars and store in an airtight container in the fridge for up to a week.