Ingredients
Scale
- 2 cups high-quality milk chocolate or dark chocolate chips
- 1 cup kataifi pastry (shredded phyllo dough), finely chopped
- 3 tablespoons unsalted butter
- 1/2 cup white chocolate chips or pumpkin spice melts
- 2 tablespoons pumpkin spice creamy spread (or white chocolate mixed with 1 tsp pumpkin spice)
- 1 tablespoon tahini
- 1 teaspoon pumpkin pie spice
- A pinch of sea salt
- Optional: Edible gold flakes or orange sprinkles for decoration
Instructions
- Step 1: Toast the Kataifi. Place a medium skillet over medium heat and melt the butter. Add the finely chopped kataifi pastry to the pan. Stir constantly for 5 to 7 minutes until the pastry turns a deep golden brown and becomes extremely fragrant. Once toasted, remove it from the heat and set it aside to cool slightly in a small mixing bowl.
- Step 2: Prepare the Filling. In the bowl with the toasted kataifi, add the pumpkin spice spread, tahini, and the teaspoon of pumpkin pie spice. Mix thoroughly until the kataifi is evenly coated and the mixture feels thick and crunchy. If you are using white chocolate instead of a pre-made spread, melt the white chocolate first before mixing it in with the spices.
- Step 3: Melt the Chocolate. Using a microwave-safe bowl or a double boiler, melt the milk chocolate chips in 30-second intervals. Stir between each interval until the chocolate is completely smooth and glossy. Be careful not to overheat the chocolate, as it can seize and become grainy.
- Step 4: Layer the Bark. Line a baking sheet with parchment paper. Pour two-thirds of the melted milk chocolate onto the paper and spread it into a thin, even rectangle. Place the tray in the fridge for 5 minutes to let it partially set. Remove the tray and spread the pumpkin-infused kataifi mixture evenly over the chocolate layer. Pour the remaining milk chocolate over the top, using a spatula to smooth it out and seal the edges.
- Step 5: Garnish and Set. While the top layer of chocolate is still wet, sprinkle with a pinch of sea salt and your optional gold flakes or sprinkles. Place the baking sheet in the refrigerator for at least 60 minutes, or until the bark is completely firm. Once set, break the bark into irregular shards or cut into clean squares with a sharp knife.
- Cook Time: 30 minutes (plus cooling time)