ترند الشوكولاتة

Process the pistachios with olive oil and Mazola oil in a food processor until a smooth paste forms.

Fry the shredded kunafa in a pan with butter until it turns lightly golden and crispy.

Melt the chocolate in a bowl over low heat or in the microwave until smooth and liquid.

Slice the croissant in half lengthwise.

Spread the pistachio paste inside the croissant.

Add a layer of shredded kunafa and melted chocolate inside the croissant.

Dip the entire croissant into the melted chocolate so that it is fully coated.

Sprinkle shredded kunafa on top of the croissant.

Place the croissant in the refrigerator for a few hours to allow the flavors to meld.

Use the remaining melted chocolate and pistachio paste to create additional chocolate bars for serving, if desired.