Dubai Pistachio Bark
You’ve seen the luxe, gold-dusted Dubai chocolate bar all over the internet—but we’re skipping the specialty stores, the Amazon carts, and the chocolate bar mold.
This dreamy, down-to-earth version uses simple grocery store ingredients and comes together as an easy chocolate bark. With layers of creamy pistachio, golden crispy kataifi, and rich chocolate, it’s every bit as decadent as the viral original—no gold leaf (or fancy tools) required. Crunchy, creamy, and completely crave-worthy. Let’s make it happen!
Dubai Chocolate Bark
Pistachio Cream:
1 ½ cups shelled pistachios (I used roasted and salted)
½ cup sugar
½ cup heavy whipping cream
Kataifi:
1 cup all-purpose flour
1/3 cup cornstarch
pinch of salt
2 tablespoons canola oil
1 ¼ cups water
¼ cup salted butter
1 cup chocolate candy melts
1 cup white chocolate candy melts
2 tablespoons finely chopped pistachios
Heat 2 cups of water on medium heat until boiling. Add the pistachios and allow to cook for 1 minute. Drain the water and transfer the nuts to paper towels. Use more paper towels to rub the outer part off. You may need to pick some of the more stubborn skins off one by one. Transfer them to an electric food processor and add ½ cup sugar. Blitz until the pistachios begin to become a powder. Add the heavy cream. Blitz until completely smooth. This can take several minutes.
Blend the flour, cornstarch, salt, oil, and water until a smooth mixture forms. Transfer to a piping bag and snip a very tiny corner off. Heat a skillet over medium heat. Pipe a tight spiral of batter onto the hot pan. Cook for 10 seconds or until set. Remove and repeat until you've cooked all of the batter. You won’t need all of the kataifi for this recipe. Roughly chop enough to have 2 cups of chopped kataifi.
Heat the butter until melted in a skillet. Add the chopped kataifi, stirring occasionally, until it is golden brown and toasted. Mix with the pistachio cream until combined.
Melt the white chocolate in 15-second intervals in the microwave, stirring between each interval until smooth. Spread the white chocolate on a parchment-lined baking sheet in about a 12-inch by 12-inch square. Refrigerate until set. Spread the pistachio cream and kataifi mixture evenly over the top. Melt the milk chocolate and spread it over the pistachio cream. Immediately sprinkle with finely chopped pistachios. Chill and then break into pieces.