Kataifi Chocolate Crunch Bark (Printable)

Crisp chocolate bark with golden kataifi, pistachios, and a touch of sea salt for a rich, crunchy finish.

# 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 make it:

01 - Preheat oven to 340°F. Line a baking sheet with parchment paper.
02 - Gently separate kataifi strands and toss with melted butter until lightly coated.
03 - Spread kataifi evenly on the baking sheet and bake for 7–9 minutes, stirring halfway through, until crisp and golden. Allow to cool completely.
04 - Melt dark chocolate in a heatproof bowl over simmering water or in 30-second microwave intervals, stirring until smooth.
05 - Fold cooled kataifi and most chopped pistachios into melted chocolate, reserving some pistachios for topping.
06 - Spread mixture about 0.4 inches thick onto a parchment-lined tray. Sprinkle reserved pistachios and sea salt on top.
07 - Refrigerate for at least 1 hour until fully set. Break into 12 pieces to serve.

# Recipe Expert Tips:

01 -
  • The kataifi adds an unexpected crunch that makes every bite feel luxurious and new.
  • You only need a handful of ingredients and less than half an hour of active work.
  • It looks impressive enough for guests but simple enough to make on a whim.
  • The combination of chocolate, pistachios, and sea salt hits every craving at once.
02 -
  • Let the kataifi cool completely before mixing it with the chocolate, or it will make the chocolate seize and turn grainy.
  • Do not overheat the chocolate. Stir gently and remove it from the heat as soon as it is smooth to keep the texture silky.
  • If the kataifi is not crisp enough after baking, it will soften in the chocolate and lose its crunch. Bake it until it is golden and snaps easily.
03 -
  • Use a sharp knife to score the bark lightly before it fully sets, then break it along the lines for cleaner pieces.
  • Toast extra kataifi and keep it in an airtight container. It is incredible sprinkled over ice cream or yogurt.
  • If you cannot find kataifi, try crushed phyllo cups or even toasted vermicelli noodles for a similar crunch.
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