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This Chocolate Baklava has phyllo sheets filled with nuts, spices and chocolate chips, and drenched with a decadent honey sauce. And finally, the pieces are either drizzled or fully coated with semi-sweet chocolate!
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Chocolate Baklava

This Chocolate Baklava has phyllo sheets filled with nuts, spices and chocolate chips, and drenched with a decadent honey sauce. And finally, the pieces are either drizzled or fully coated with semi-sweet chocolate!
Prep Time50 mins
Cook Time50 mins
Resting Time4 hrs
Total Time1 hr 40 mins
Course: Dessert
Cuisine: Greek
Keyword: Chocolate Baklava
Servings: 48 bars

Ingredients

Baklava

  • 1 cup butter
  • 16 ounces frozen phyloo dough thawed
  • 3 1/2 cup mixed chopped nuts pecans, walnuts, pistachios
  • 1/2 cup mini semi-sweet chocolate chips
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 tbsp lemon juice
  • 2 tbsp orange juice

Decor and Dipping

  • 12 ounces semi-sweet chocolate chips
  • 2 tbsp shortening

Instructions

Baklava

  • Preheat oven to 350 degrees. Butter a 9x13 baking dish.
  • In a small bowl, melt butter. I use a microwave safe bowl, covered with a paper towel, and heat in 30 second increments, stirring after each increment.
  • In a medium sized bowl, stir together chopped nuts, mini chocolate chips, cinnamon, nutmeg, and cloves.
  • Unfold thawed phyllo dough and cut in half so that you have stacks which are the size of the 9x13 dish.
  • Lay 2 sheets in bottom of prepared dish, brush with melted butter. Repeat 3 more times so that stack is 8 sheets in thickness. Brush top sheet with butter.
  • Sprinkle 3 tbsp of nut mixture over top of brushed sheet. Add 2 sheets, brush with butter, and sprinkle another 3 tbsp of mixture. Repeat until you have 8 sheets of phyllo dough left.
  • For the final phyllo sheets, place two, then butter, and repeat until the remaining sheets have been used.
  • Bake for 50 minutes.
  • While phyllo is baking, add sugar, brown sugar and water to a sauce pan over medium-high heat. Bring to a boil, stirring frequently, until sugars have melted. Then, add honey, lemon juice, orange juice, and vanilla extract. Stir well and reduce heat to a simmer. Let simmer for 20 minutes, then remove from heat.
  • Once phyllo is finished baking, remove from oven. Immediately pour sugar mixture evenly over the top of the phyllo. Let sit, uncovered, until it has completely cooled (about 4 hours, I often leave it overnight).

Decor and Dip

  • Once Baklava has finished cooling, cut into desired shapes and remove from pan. I like to drizzle about half of the Baklava and dip about half of the baklava. For the half I am going to dip, I place those pieces in the freezer for about 20 minutes. **See further notes in post above.
  • In a double boiler over medium heat, melt chocolate and shortening. Stir frequently until smooth. Use a spoon to remove some chocolate, and drizzle over half of baklava. **See further notes in post above.
  • For the remaining baklava that you want to dip, remove pieces from freezer, a few at a time, and use a fork to dip them into the chocolate mixture. Then place on wax paper or parchment paper to cool.