Kataifi Chocolate Crunch Bark (Print Version)

Crisp kataifi strands and rich dark chocolate combine with pistachios and sea salt in a decadent treat.

# What You'll Need:

→ Chocolate & Toppings

01 - 10.5 oz high-quality dark chocolate (60–70% cacao), chopped
02 - 3.5 oz kataifi (shredded phyllo dough)
03 - 2.6 oz shelled pistachios, roughly chopped
04 - 1 tbsp unsalted butter, melted
05 - Pinch of flaky sea salt (optional)

# How-To Steps:

01 - Preheat the oven to 340°F. Line a baking sheet with parchment paper.
02 - Gently separate the kataifi strands and toss them with melted butter until lightly coated.
03 - Spread kataifi evenly on the prepared baking sheet and bake for 7 to 9 minutes, stirring halfway through, until crisp and golden. Allow to cool completely.
04 - Melt the dark chocolate in a heatproof bowl over simmering water or in 30-second intervals in the microwave, stirring until smooth.
05 - Fold the cooled kataifi and most of the chopped pistachios into the melted chocolate, reserving a handful for topping.
06 - Spread the mixture evenly, about 0.4 inch thick, onto a parchment-lined tray. Sprinkle reserved pistachios and flaky sea salt on top.
07 - Refrigerate for at least 1 hour until fully set. Break into shards or squares before serving.

# Expert Advice:

01 -
  • It looks fancy enough to gift but comes together in under 30 minutes with minimal skill required.
  • The contrast between crispy, buttery kataifi and smooth chocolate creates an addictive texture that keeps you reaching for another piece.
  • You get that satisfying crunch and the nutty pistachio flavor without any of the fussy layering involved in traditional Mediterranean desserts.
02 -
  • If your kataifi isn't crispy before mixing into the chocolate, it'll stay chewy and ruin the whole experience—toasting it properly is non-negotiable.
  • Chocolate seizes and becomes unusable when even a tiny drop of water gets into it, so keep everything dry and use either a double boiler (not touching water) or the microwave method.
  • The bark will be softer at room temperature than in the fridge; if your kitchen is warm, keep it chilled until just before serving.
03 -
  • Rough chop your pistachios by hand instead of using a food processor; you want distinct texture, not pistachio dust.
  • If you can't find kataifi, you can substitute shredded phyllo dough or even crispy fried onions in a pinch, though the flavor will shift slightly.
  • Set a phone reminder to stir the kataifi halfway through toasting—it's the difference between evenly golden and unevenly cooked.
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