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Dubai chocolate bark with pistachio filling and crispy pastry on white plate

Dubai Chocolate Bark

Layers of melted chocolate, pistachio cream, and crispy toasted kadayif pastry create a homemade take on the viral Dubai chocolate bar.
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Ingredients Method Notes

Ingredients
  

  • - 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

Method
 

  1. **Toast.** Melt butter in a skillet and cook kadayif 4 to 5 minutes until deeply golden. Cool completely.
  2. **Melt.** Microwave milk and dark chocolate in 30-second bursts, stirring between each, until smooth.
  3. **Layer.** Spread half the chocolate on a parchment-lined pan. Chill 10 minutes until set.
  4. **Fill.** Mix pistachio butter with tahini and spread over set chocolate. Press toasted kadayif on top.
  5. **Finish.** Pour remaining chocolate over kadayif, top with crushed pistachios and flaky salt. Chill 1 hour.
  6. **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.