Kataifi Chocolate Crunch Bark (Printable)

Crisp dark chocolate combined with golden kataifi and pistachios delivers a rich, crunchy 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 tablespoon unsalted butter, melted
05 - Pinch of flaky sea salt (optional)

# How To Make It:

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 the kataifi evenly on the baking sheet and bake for 7 to 9 minutes, stirring halfway through, until crisp and golden. Let cool completely.
04 - Melt the dark chocolate in a heatproof bowl over simmering water using a double boiler or in 30-second increments in the microwave, stirring until smooth.
05 - Fold the cooled crispy kataifi and most of the chopped pistachios into the melted chocolate, reserving some pistachios for topping.
06 - Spread the mixture evenly about 0.4 inches thick onto a parchment-lined tray. Sprinkle reserved pistachios and flaky sea salt over the top.
07 - Refrigerate for at least 1 hour or until fully set. Break into shards or squares before serving.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent less than half an hour, making you feel genuinely clever.
  • The contrast between shattered kataifi and smooth melted chocolate feels indulgent without any actual baking skill required.
  • Pistachios and dark chocolate are a flavor pairing that somehow makes everything taste more sophisticated than it actually is.
02 -
  • The kataifi absolutely must cool completely before you fold it into the chocolate, or the heat will turn it soggy and you'll lose everything you worked for.
  • Don't use cheap chocolate—it changes the entire taste, and this recipe is simple enough that there's nowhere to hide.
03 -
  • Don't stress about perfect thickness or neat edges—rustic, uneven shards actually look more impressive and taste exactly the same.
  • If the chocolate seizes (turns grainy and thick) while melting, add a teaspoon of coconut oil and stir gently until it comes back together.
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