Dubai Date Bark

Dubai Date Bark- Combining two viral desserts into one, this simple homemade candy is all the best parts of sweet, savory, chewy, and crunchy.

February 28, 2026 by Nicole Collins

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Today, we’re making Dubai Date Bark!

We’re combing two viral desserts for this one today: dubai chocolate and date bark. If you’ve somehow managed to avoid both popular trends, let me give you the scoop. Date bark is basically medjool dates smooshed into a thin layer, topped with peanut butter, finished with chocolate, then refrigerated until solid. Dubai chocolate takes a mixture of toasted dried phyllo dough, mixes it with sweet pistachio cream, then covers it in chocolate. So today, we’re combining the two concepts by swapping out the peanut butter with the pistachio filling and turning this into one super dessert!

Let’s start with the pistachio filling. This is actually the same filling we made at Christmas time when we made our dubai candy cups. So, it starts by toasting up some dried kataifi. Dried kataifi is just finely shredded dried phyllo dough, and this is what gives our candy the perfect crispy texture. I get mine on Amazon for only a couple dollars. We do have to toast it up first in order for it to reach its full potential. Add a little butter to a skillet, add the dried kataifi, stir it pretty constantly until it turns light golden in color and nutty in scent, then immediately transfer it to a mixing bowl.

After the kataifi is toasted, we’re going to add some sweet pistachio cream (I also get this on Amazon), a little bit of tahini paste, and a tiny pinch of salt. Mix it all together until that kataifi is fully coated, and set it aside to cool down. That’s it, so simple!

While we’re waiting for our filling to cool, we can work on the bottom layer of the bark: our dates. This is the most difficult part of the recipe simply because it takes a little patience. What I like to do is carefully open the dates by slicing open one side lengthwise, pop out the pit, then lay the date flat and open faced on a parchment lined baking sheet. As we open each date, we’re going to lay them next to each other, just slightly overlapping them. Dates are sticky and squishy, so we can use that to our advantage. Once we have them all pitted and arranged, we’ll press them together to help them fuse and make a solid base for our toppings.

Once our dates are laid out, we’re going to top them with our pistachio filling. Gently spread it edge to edge until you have a nice thin layer covering the dates. Then, we’ll top the whole thing with some melted dark chocolate, again spread edge to edge. Finish it all with a sprinkle of flaky salt. Then, to the freezer it goes for about 15 mins to set. And, that’s all there is to it! Cut into squares, store in the fridge, and you have a sweet treat waiting for you whenever the craving strikes.

This date bark hits all the notes for texture and flavor. It’s sweet and chewy on the bottom. It’s nutty, savory, and crunchy in the middle. It’s sweet, rich, and crunchy again on the top. And all put together, it’s the absolute perfect mix of salty sweet. Talk about a delightful treat! Not to mention the green works perfectly for a St. Patrick’s day surprise!

Alright, everyone. What else can we dubai-ify?? The possibilities are endless!

I hope you guys enjoy. And, let’s eat!

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Dubai Date Bark

Serves: 20          Print

Ingredients:

• 1 tbsp unsalted butter

• 100 grams (about 1 ½ cup) dried kataifi

• 200 grams (about ½ cup) sweet pistachio cream

• 1 tbsp tahini paste

• Salt, to taste

• 16 oz medjool dates

• 1 cup chocolate chips

• Flaky salt, to taste

Directions:

1. Melt butter in a small nonstick skillet over medium low heat. Add kataifi, and toss to coat. Stir constantly until kataifi turns light golden brown, about 5-10 mins. Remove from heat, and transfer to a bowl.

2. Add pistachio cream, tahini, and a pinch of salt to the bowl. Mix well until completely combined. Cool completely.

3. Meanwhile, line a baking sheet with parchment paper. Working one date at a time, carefully slice each date open vertically on one side. Remove and discard the pit. Lay date flat on prepared baking sheet, inside of the date facing up, and slightly overlap each date until a rectangular shape is formed. Use your fingers to press the dates together wherever they overlap to form one flat surface.

4. Gently spread pistachio filling in a thin layer over the dates, edge to edge (you’ll have about a spoonful left of filling to save for snacking). Then, melt chocolate chips according to package directions, and spread in an even layer on top of the filling, edge to edge. Sprinkle the top with a pinch of flaky salt.

5. Transfer to the freezer for 15 mins to set. Cut bark into squares. Store in an airtight container in the fridge. 
   

Recipe notes: 

*This is the dried kataifi and pistachio cream that I get from Amazon. 

*These store just fine in the fridge for up to a month (if they can last that long).

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