Pistachio Dubai Chocolate Bark (Printable)

Rich chocolate and crunchy pistachios layered over crisp phyllo deliver a delightful Middle Eastern-inspired treat.

# What You'll Need:

→ Chocolate Layer

01 - 10.5 oz high-quality dark chocolate (60–70% cocoa), chopped
02 - 3.5 oz white chocolate, chopped

→ Phyllo and Pistachio Layer

03 - 6 sheets phyllo dough, thawed
04 - 3.5 tbsp unsalted butter, melted
05 - 4.2 oz roasted unsalted pistachios, roughly chopped
06 - 2 tbsp granulated sugar
07 - 1/2 tsp ground cardamom (optional)

→ Garnish

08 - 2 tbsp edible dried rose petals (optional)
09 - Extra chopped pistachios

# How-To Steps:

01 - Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
02 - Brush each phyllo sheet lightly with melted butter, stacking them as you go. Cut the stack into small rectangles about 2x1.2 inches.
03 - Arrange phyllo pieces on the baking sheet. Sprinkle evenly with sugar and cardamom. Bake for 6 to 8 minutes until golden and crisp. Let cool completely.
04 - Melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth.
05 - Pour the melted dark chocolate onto a parchment-lined baking tray, spreading it into a rectangle approximately 9.8x7.9 inches.
06 - While the chocolate is still soft, scatter the baked phyllo pieces evenly over the top, pressing gently into the chocolate.
07 - Sprinkle the chopped pistachios generously over the phyllo layer.
08 - Melt the white chocolate using the same double boiler method.
09 - Drizzle the melted white chocolate decoratively over the bark.
10 - Garnish with extra pistachios and dried rose petals if desired. Let set at room temperature or refrigerate for 30 minutes until fully hardened.
11 - Break into pieces and serve.

# Expert Advice:

01 -
  • It looks showstopping but takes barely half an hour, making you feel like a pastry wizard with minimal effort.
  • The texture contrast is absolutely addictive—crispy, creamy, and crunchy in every bite.
  • You can prepare it ahead and store it for days, so it's perfect for last-minute entertaining or quiet moments of indulgence.
02 -
  • Don't skip cooling the phyllo completely before it meets the chocolate—I learned this the hard way when warm pieces turned to mush and my first batch became a beautiful chocolate puddle.
  • If your chocolate is too thick or starts to set before you finish layering, warm it gently over the double boiler for just a few seconds rather than walking away and coming back.
  • Room temperature setting produces a snappier bark than refrigeration, which can make it slightly chewy; choose based on your texture preference.
03 -
  • If your white chocolate drizzle hardens before you finish decorating, reheat it for just 10 seconds over the double boiler rather than starting over.
  • Breaking the bark into pieces is easier and more forgiving than slicing with a knife; let it fully harden first, then snap it along natural lines for a rustic look.
Return