Make this easier viral dubai chocolatein bark form! It is soooooo good!

Lots of crunch, lots of filling, and lots of pistachio flavour!

Look at that filling to chocolate ratio:

Dubai chocolate has been showing up on my feed non-stop and it made me really want to try it.

The only place that sold it near me was at the mall. So we got one a couple weekends ago and I was so disappointed. There wasn’t enough filling to get the real crunch and pistachio taste and my husband said that the chocolate was really low quality.

So that’s why I decided to make my own!

My version is easier because it’s in bark form and it’s so much better because:

-No need to buy chocolate bar moulds that you’d use just once

-The way I make it, the clean up is easieer

-Most importantly, the chocolate:crunchy pistachio filling ratio is so much better. The pistachio taste doesn’t get lost in the heavy chocolate because dubai chocolate is all about that pistachio knafeh filling!

-It’s also healthier because there’s less chocolate- it uses way less chocolate than the bar form. But let’s be real, this is a treat. Treats are enjoyed and can be part of healthy eating and eating for weight loss. Best to have treats after meals!

is recipe just uses 3 main ingredients:

1 Pistchio cream

2. Knafeh: which is just phyllo dough cut into vermicelli-like texture and frozen. 

3. Chocolate: you can use any kind. I opted for semi-sweet (for the base) and milk (for that drizzle).

Optional: edible gold dust, sprinkles, or crushed pistachio for decorating

This is knafeh (shredded phyllo dough), doesn’t it look like vermicelli egg noodles? 

The recipe is super easy:

First, cook knafeh until golden brown and crispy. Wait for it to cool- super important or you won’t get that crispiness.

Then add the pistachio cream and mix until combined.

Melt chocolate on a large sheet of parchment paper in a large bowl in the microwave. This is a huge time/mess saver because you’ll reuse the parchment paper as the base for the bark- one less bowl to wash- yay!

Then transfer the parchment paper to a baking sheet and spread that chocolate until desired thinness. I spread mine thin because I’m all about the filling. Freeze for 10 minutes to set. (continued below…)

Then spread the knafeh pistachio mixture over the chocolate and freeze for another 10 minutes.

While waiting, melt half the amount of chocolate you originally used for the drizzle. Again, in the microwave, but this time in a bowl.

Then drizzle it on the pistachio knafeh filling and decorate (optional). I used edible gold dust I found in my pantry, you can use melted white chocolate, crushed pistachios, or sprinkles.

Freeze to set it.

This was seriously so yummy!

Then to cut it, make sure it’s at room temperature. Cutting frozen chocolate will snap it into pieces you didn’t want it to.