• This crunchy dessert is prepared with a combination of walnuts and pistachios and is also topped with Hershey’s chocolate-flavored syrup.


1 bar Hershey’s Dark Chocolate Baking Bar
1 cup pistachio, finely chopped
1 cup pecans, finely chopped
1/2 cups Hershey’s chocolate flavored syrup
1/2 cups butter, melted
18 sheets of filo pastry
1/2 cups Hershey’s chocolate flavored syrup
1/2 teaspoons cardamom, for the syrup
1/2 teaspoons orange blossom essence, for the syrup
to the taste of pistachio


In a bowl, chop the Hershey’s Dark Chocolate Baking Bar and heat in the microwave in two 30-second intervals. Add Hershey’s chocolate flavored syrup, pistachios and walnuts. Mix and reserve.

In a container or semi-deep tray and arrange layers of filo pastry, there should be around 6 layers. Brush with melted butter between layers and add the chocolate mixture to each layer.

Finish with a layer of butter and then make diamond-shaped cuts throughout the baklava tray.

Bake the chocolate baklava at 180°C for approximately 25 minutes.

In a bowl, add Hershey’s chocolate flavor syrup, cardamom and orange blossom essence. Mix until integrated and reserve.

Once you remove the chocolate baklava from the oven, pour the Hershey’s Chocolate Syrup liberally to cover it completely. Remember that the baklava must absorb all the syrup.

Decorate with chopped pistachios and serve on a board to share.