This Dubai chocolate bark layers rich chocolate, pistachio cream, and shatteringly crispy toasted pastry threads into the most addictive treat on the internet right now. ♡
Inspired by the famous Dubai chocolate bar, this bark version is way easier to make at home. Shredded kadayif pastry gets toasted in butter until golden and crunchy, then sandwiched between layers of melted chocolate and pistachio cream. The contrast of silky chocolate, creamy pistachio, and crackly pastry is unlike anything else.
Toast, layer, and break. Let’s make it together.
Ingredients
Dubai Chocolate Bark
- 8 oz milk chocolate, chopped
- 4 oz dark chocolate, chopped
- 1/2 cup pistachio butter (or pistachio cream)
- 2 tablespoons tahini
- 1 cup kadayif (shredded phyllo pastry)
- 2 tablespoons butter
- 1/3 cup crushed pistachios
- Flaky sea salt for topping
Optional add-ins:
- A drizzle of honey over the pistachio layer
- Sesame seeds on top
- Rose water mixed into the pistachio filling
- Dried rose petals for garnish
How to Make Dubai Chocolate Bark
- Toast. Melt butter in a skillet over medium heat. Add the kadayif pastry and cook, stirring often, for 4 to 5 minutes until deeply golden and crispy. Spread on a plate to cool completely.
- Melt. Combine milk and dark chocolate in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until fully smooth.
- Layer the base. Pour half the melted chocolate onto a parchment-lined sheet pan and spread into an even layer. Refrigerate for 10 minutes until just set.
- Fill. Mix pistachio butter with tahini until smooth. Spread over the set chocolate layer, then press the toasted kadayif evenly on top.
- Finish. Pour remaining melted chocolate over the kadayif layer and spread smooth. Sprinkle with crushed pistachios and flaky sea salt. Refrigerate 1 hour until fully firm.
- Break. Snap the bark into rough, uneven pieces.
Tips
- Let the kadayif cool completely before layering or it will melt the chocolate base.
- Don’t skip the tahini in the pistachio filling. It loosens the texture and adds a subtle savory note.
- Use good chocolate. The bark is simple, so the quality of the chocolate really shows.
- Store in the fridge and bring to room temperature for 5 minutes before serving for the best texture.
Variations
- All dark chocolate version: Use 12 oz dark chocolate for a more intense flavor.
- White chocolate base: Use white chocolate for the bottom layer for a striking contrast.
- Almond version: Swap pistachio butter for almond butter and crushed pistachios for toasted almonds.
FAQ
What is kadayif pastry and where do I find it?
Kadayif is shredded phyllo dough that looks like thin vermicelli threads. You can find it in the frozen section of Middle Eastern grocery stores or online. Thaw it in the fridge overnight before using.
Can I make Dubai chocolate bark without kadayif?
You can substitute crushed toasted vermicelli noodles or even shredded wheat cereal in a pinch. The texture won’t be identical but you’ll still get that signature crunch.
How long does Dubai chocolate bark last?
It keeps in an airtight container in the fridge for up to 2 weeks. The kadayif stays crunchy as long as you store it properly. Let it sit out for 5 minutes before eating so the chocolate isn’t too hard.
Where can I buy pistachio butter?
Check the nut butter aisle or specialty food stores. You can also order it online. In a pinch, blend roasted pistachios in a food processor until smooth, adding a tiny bit of oil if needed.
Can I use white chocolate instead of milk chocolate?
Yes. White chocolate makes a sweeter bark with a beautiful pale green contrast against the pistachio layer. Use the same amount and melt it the same way.
Dubai Chocolate Bark
Layers of melted chocolate, pistachio cream, and crispy toasted kadayif pastry create a homemade take on the viral Dubai chocolate bar.
Ingredients
Method
- **Toast.** Melt butter in a skillet and cook kadayif 4 to 5 minutes until deeply golden. Cool completely.
- **Melt.** Microwave milk and dark chocolate in 30-second bursts, stirring between each, until smooth.
- **Layer.** Spread half the chocolate on a parchment-lined pan. Chill 10 minutes until set.
- **Fill.** Mix pistachio butter with tahini and spread over set chocolate. Press toasted kadayif on top.
- **Finish.** Pour remaining chocolate over kadayif, top with crushed pistachios and flaky salt. Chill 1 hour.
- **Break.** Snap into rough pieces.
Notes
- Cool the kadayif completely before layering so it doesn't melt the chocolate.
- Use quality chocolate since the bark is simple and the flavor really shows.
- Store in the fridge for up to 2 weeks.
- Use quality chocolate since the bark is simple and the flavor really shows.
- Store in the fridge for up to 2 weeks.
