Pumpkin Spice Dubai Chocolate Bark
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups kataifi (shredded phyllo dough), finely chopped
- 3 tablespoons unsalted butter
- 1/2 cup pumpkin seed butter or pistachio cream
- 2 tablespoons pumpkin puree (blotted dry with a paper towel)
- 1.5 teaspoons pumpkin pie spice
- 12 ounces high-quality dark or milk chocolate, chopped
- 4 ounces white chocolate (for decorative drizzle)
- 1/2 teaspoon flaky sea salt
- Optional: Orange food coloring for the white chocolate
Instructions
- Place a large skillet over medium heat and melt the butter. Add the finely chopped kataifi pastry to the pan. Stir constantly for about 5 to 7 minutes until the pastry turns a deep golden brown and feels very crisp. Remove from heat and let it cool slightly in a mixing bowl.
- To the bowl of toasted kataifi, add the pumpkin seed butter (or pistachio cream), the blotted pumpkin puree, and the pumpkin pie spice. Stir until the pastry is evenly coated and the mixture holds together. The mixture should be thick and very crunchy.
- Melt the dark or milk chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth. In a separate small bowl, melt the white chocolate. If you want a festive look, stir a drop of orange food coloring into the melted white chocolate.
- Line a baking sheet with parchment paper. Pour two-thirds of the dark chocolate onto the paper and spread it into a thin rectangle. Spoon the pumpkin spice kataifi mixture over the chocolate, leaving a small border at the edges. Press it down gently into the chocolate layer.
- Pour the remaining dark chocolate over the kataifi layer, spreading it to cover the filling. Drizzle the orange-tinted white chocolate over the top in a decorative pattern. Sprinkle with flaky sea salt while the chocolate is still wet.
- Place the baking sheet in the refrigerator for at least 30 to 45 minutes, or until the chocolate is completely firm. Once set, use a sharp knife to cut the bark into irregular shards or break it by hand. Serve immediately or store for later.