Pistachio Dubai Chocolate Bark (Print Version)

Layers of dark and white chocolate with crunchy pistachios and crisp phyllo create a luxurious Middle Eastern-inspired dessert.

# 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 - ½ tsp ground cardamom (optional)

→ Garnish

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

# How to Make It:

01 - Preheat 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 rectangles approximately 2x1.2 inches.
03 - Arrange phyllo pieces evenly on the prepared baking sheet. Sprinkle with sugar and cardamom. Bake for 6–8 minutes until golden and crisp. Cool completely.
04 - Melt dark chocolate in a heatproof bowl set over simmering water, stirring until smooth.
05 - Pour melted dark chocolate onto a parchment-lined baking tray, spreading into a rectangle roughly 10x8 inches.
06 - While chocolate is soft, scatter baked phyllo pieces evenly on top, pressing gently into the chocolate.
07 - Sprinkle chopped pistachios generously over the phyllo layer.
08 - Melt white chocolate using the double boiler method. Drizzle decoratively over the bark surface.
09 - Add extra chopped pistachios and dried rose petals if desired.
10 - Allow to set at room temperature or refrigerate for 30 minutes until firm.
11 - Break into 12 pieces and serve as a decadent treat.

# Expert Advice:

01 -
  • It looks impossibly fancy but actually takes less time than scrolling through a recipe blog.
  • The texture contrast—crispy phyllo, crunchy pistachios, snappy chocolate—keeps you reaching for more.
  • You can pronounce and recognize every single ingredient, which never gets old.
02 -
  • Don't skip letting the phyllo cool completely before layering—warm phyllo against soft chocolate will turn to mush instead of staying crispy.
  • Quality chocolate matters more here than in almost any other recipe because there's nothing to hide behind; if it's waxy or bitter, you'll taste it.
  • The white chocolate drizzle will set faster than you think, so have it ready to pour right after melting.
03 -
  • Brush phyllo with melted butter just before baking, not hours ahead—brushed phyllo that sits gets damp and loses its snap.
  • If your white chocolate seizes or gets grainy, add a tiny bit of coconut oil and stir gently until it smooths out again.
Go Back