Pistachio Chocolate Bark

This Dubai Chocolate Bark features creamy pistachio kataifi filling layered between smooth milk chocolate and finished with a stunning pistachio swirl. A viral-inspired, show-stopping, no-bake dessert you can easily make at home.

Prep Time20

Chill Time25

Total Time45

Servings:

Calories: 259kcal

Author: Karin and Ken

Ingredients

Milk Chocolate Layers

2 cups milk chocolate chips or chopped milk chocolate divided

Dubai Pistachio Kataifi Filling

1 ½ cups kataifi dough finely chopped
2 tablespoons unsalted butter
½ cup pistachio cream
½ cup white chocolate chips melted
¼ cup pistachios finely chopped

Pistachio Swirl & Topping

2 tablespoons pistachio cream
¼ cup white chocolate chips melted
1 teaspoon coconut oil
¼ cup pistachios chopped

Instructions

For the kataifi filling

In a medium skillet over medium heat, melt the butter.
Add the finely chopped kataifi and toast, stirring frequently, until golden brown (not dark) and crisp, about 5–7 minutes.
Remove from heat and let cool slightly.
Add the pistachio cream, melted white chocolate, and chopped pistachios
Fold in the toasted kataifi until evenly coated. Set aside.

For the bottom chocolate layer

Line a 9x13-inch baking sheet with parchment paper for easy removal.
Melt 1 cup of the milk chocolate in 20-second intervals in the microwave, stirring between each, until smooth.
Pour onto the prepared pan and spread into an even thin layer.
Refrigerate for 5-10 minutes, just until set but not rock hard.

For the filling layer

Spread the pistachio kataifi mixture evenly over the slightly set chocolate layer.
Gently but firmly press it down with a spatula to create an even surface.

For the top chocolate layer

Melt the remaining 1 cup milk chocolate until smooth.
Pour over the pistachio filling and gently spread to fully cover.
Tap the pan lightly on the counter to smooth the top and remove any air bubbles.

For the pistachio swirl

In a small bowl, melt the white chocolate, and coconut oil in microwave, 20 seconds at a time, stirring until smooth. Mix in the pistachio cream, and stir until blended and pourable. (You may need another drop or two of coconut oil.)
Drizzle over the top chocolate layer and use a toothpick or knife to create soft swirls.
Immediately sprinkle chopped pistachios over the top.
Refrigerate for 20 minutes, or until firm.
Once set, lift the bark out using the parchment paper and break into pieces or cut with a sharp knife run under hot water and wiped with paper towel between cuts.

Notes

Melt chocolate slowly: Do not overheat chocolate in microwave to avoid scorching.
For best texture: Allow bark to sit at room temperature for about 10 minutes before serving so the filling softens slightly.
Make the pistachio swirl early: Right before adding the top layer of chocolate so that you can swirl it in before the chocolate sets.
Chop kataifi finely: To ensure it distributes evenly throughout the filling.
High Quality: Use high-quality pistachio cream and chocolate for best flavor.
Storage: Store in airtight container in the fridge for up to 1 week or freeze for up to 2 months, layered with parchment. Thaw in the refrigerator before serving.
Prevent layers from separating: Allow the bottom layer to set slightly but not fully harden before adding the filling so the layers bond properly. If it’s fully hardened, the layers may separate when breaking.

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