Dubai Chocolate Pistachio Cake Squares

A dessert recipe with easy-to-find ingredients for pistachio cake topped with a crispy chocolate pistachio butter layer with the same flavors as the famous, viral Dubai Chocolate Bars. 

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. WHAT ARE DUBAI CHOCOLATE BARS?
3. WHAT MAKES THEM SO SPECIAL?
4. WHERE TO GET PISTACHIO BUTTER

Thanks to TikTok, my youngest daughter is obsessed with Dubai Chocolate Bars. Within days of first seeing a video about them she set out to make her own.

She researched the ingredients, ordered a few hard-to-find ones online (don’t worry – this recipe uses ingredients you can find at any grocery store!) and even bought candy bar molds and everything!).

And I must say, I am equally in love with the flavors and textures of this confection! So much so that I made these cake squares in their honor!

WHAT ARE DUBAI CHOCOLATE BARS?

Dubai Chocolate bars are candy bars with a crispy pistachio cream filling covered with milk chocolate. The cream filling is made with pistachio butter (like peanut butter or Nutella but made from pistachios) and a crispy shredded phyllo pastry called knafeh (kunafa or kataif).

WHAT MAKES DUBAI CHOCOLATE SO SPECIAL?

FLAVOR: Roasted pistachios and milk chocolate go together on such a mind-blowing level that if Reese’s tried it before peanut butter and chocolate, America’s favorite candy combo would have a green center.

TEXTURE: The ultra creamy pistachio butter mixed with the crispy knafeh creates the most amazingly perfect contrast. It’s brilliant!

BEAUTY: The luxurious, rich chocolate browns combined with the fresh, crisp greens from the pistachios is gorgeous. Seriously, it’s just pretty to look at. 

OK, well The Baby might have the patience and attention to detail to rock out homemade confections with ingredients she had to order online, but this mama ain’t cut from the same stuff.

It’s verrrrry rare that I cook anything with ingredients I can’t find at my grocery store AND I don’t have the gentle touch is takes to pour chocolate into molds. Especially when you have to add a filling! YIKES! 

So, I made these cake bars instead! And I made it with easy-to-find ingredients so you can taste the flavor combo yourselves!

WHERE TO GET PISTACHIO BUTTER (OR CREAM)

It’s also called pistachio “cream” by some manufacturers. Here are the brands available in the stores near me in South Carolina. 

WAL-MART: Bettergoods Pistachio Nut Butter (what I used for this batch)

FRESH MARKET: The Fresh Market Pistachio Cream

PUBLIX: Il Colle del Gusto Pistacchiosa

AMAZON: Gusto Etna Pistachio Butter (We’ve used this brand for the chocolate bars and the cake bars)   

INGREDIENTS FOR DUBAI CHOCOLATE CAKE SQUARES

Cake Layer: Pistachio pudding mix, white cake mix, eggs, milk and oil are combined to make the cake layer.

Dubai Chocolate Topping: Milk chocolate chips are melted with pistachio butter then stirred with Rice Krispies cereal (to mimic the crispy shredded phyllo pastry) then everything gets topped with chopped pistachios.

The Substitution: If you can easily find the crispy shredded phyllo pastry called knafeh (kunafa or kataif), then definitely use it! If not, plain Rice Krispies offer the same crispy crunch with a very similar flavor! 

Recipe for How to Make Dubai Chocolate Pistachio Cake Squares

Dubai Chocolate Pistachio Cake Squares

Yield: 24 Squares

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

A simple recipe with easy-to-find ingredients for pistachio cake topped with a crispy chocolate pistachio butter layer with the same flavors as the famous, viral Dubai Chocolates.

Ingredients

Pistachio Cake Layer:

• 1 box instant pistachio pudding
• 1 white cake mix
• 1 egg
• 1 egg white
• 1/4 cup milk
• 3/4 cup vegetable oil

Dubai Chocolate Layer:

• 1 12-oz bag milk chocolate chips
• 2 tablespoons pistachio butter (see notes)
• 1/2 cup Rice Krispies cereal
• Pinch of salt
• 1/4 cup chopped roasted pistachios

Instructions

Pistachio Cake Layer:

1. Preheat oven to 350 degrees. Line a 13x9 cake pan with parchment or aluminum foil then spray lightly with cooking spray.
2. Combine egg, egg white, milk and vegetable oil in a mixing bowl then stir until well combined.
3. Add cake mix and pudding mix then stir until smooth. Spread batter evenly into prepared pan then bake for 20 minutes or until toothpick inserted in the center comes away clean.
4. Cool cake completely in pan then top with Dubai Chocolate Layer.

Dubai Chocolate Layer:

1. Add chocolate chips and pistachio butter to a glass bowl then heat in the microwave 1-2 minutes, stopping and stirring every 30 seconds, until the mixture is just melted and can be stirred smooth.
2. Stir in Rice Krispies cereal and salt then spread over cooled cake.
3. Sprinkle chopped pistachios over warm chocolate then cool completely.
4. Once cool, lift from pan then cut into squares.

Notes

• The brands of Pistachio Butter that I have used are very thin (can mostly be poured from the tablespoon without leaving too much behind on the spoon). If your pistachio butter is as thick as Nutella, use 3 tablespoons. If it’s as thick as traditional peanut butter (like Jif or Skippy), use 1/4 cup.
• I imagine you could use any nut butter if you can’t find pistachio but use the measurements in the note above. I bet cashew butter would be delicious!
• Semi-sweet chocolate chips can be used but milk chocolate is best!
• Use any 4-serving size box instant pistachio pudding.

https://www.southyourmouth.com/2025/08/dubai-chocolate-pistachio-cake-squares.html

Images and text © South Your Mouth LLC 2025

dubai chocolate, easy, pistachio cake, cake squares, viral, tiktok, copycat, Dubai Knafeh Pistachio Chocolate Bar, crispy, shredded phyllo pastry, knafeh, kunafa, kataif, pistachio pudding, milk chocolate, rice krispies, rice cereal, original, best

dessert

American

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

No-Fail Chocolate Buttercream Frosting

A rich, decadent chocolate buttercream cake frosting made easy with cocoa powder and a 1-lb box of powdered sugar that comes out perfect every time!

JUMP TO RECIPE

I mentioned this when I published my original No-Fail Buttercream Frosting (the white one that can be flavored with any extract - vanilla, lemon, almond, coconut, peppermint, etc.), the hardest thing about buttercream recipes is measurements. Particularly with powdered sugar.

I could measure 4 cups of powdered sugar ten times and get 10 different amounts by weight. Humidity, age and even barometric pressure can effect the density of the powdery stuff. Plus we all measure differently (scooping with a heavy hand vs. spooning into a measuring cup yields very different amounts).

And since most of us don't want to drag out a scale and fuss with weighing ingredients, I created both the original and this chocolate buttercream by starting with a 1-pound box of powdered sugar. No measuring required!

With the powdered sugar sorted, now the only ingredient we need to worry about getting right is the cream. We'll start with 1/3 cup then add more, one tablespoon at a time, until we get what we want.

I wish I could tell you an exact amount but it varies every time I make it. 

Temperature is the biggest culprit here, both of the butter and of the room. Just a few degrees difference one way or the other will make the frosting firmer or looser. And we get it where we want it with cream.

4 SUPER IMPORTANT RECIPE NOTES

1. This recipe uses SALTED butter (as do all my recipes). If using unsalted butter, add 1/2 tsp salt when sifting the powdered sugar and cocoa powder together.
2. Make sure your butter temperature is just right. If it's too soft, the frosting may appear grainy. If it's too firm, the ingredients won't come together properly. "Room Temperature" is usually defined by bakers as 68 degrees. You just need it to be warm enough to have no visible lumps when creamed with a mixer. 
3. You can use milk or half-and-half instead of cream but the heavy cream really makes this glossy and gorgeous (I think the higher fat content plays better with the butter).
4. Sifting the powdered sugar and cocoa powder is optional but I highly recommended it. Both ingredients can have tiny "nuggets" of compressed sugar or cocoa that don't always break up when mixing the frosting.

WHAT'S THE BEST COCOLATE CAKE TO SERVE THIS WITH?

Y'all know I don't have anything against box cake mixes and this homemade frosting is a great way to dress one up!

But my favorite chocolate cake in the WORLD is the vintage recipe from Hershey's for Black Magic Cake. It's as easy to make as a box mix and it's intensely delicious!

And here's a picture of this exact buttercream frosting on that glorious Black Magic Cake!

HOW MUCH CAKE CAN THIS BUTTERCREAM FROST?

• 1 generously frosted 13x9 cake
• 1 two-layer 8" or 9" cake
• 1 generously frosted bundt cake
• 24 traditional cupcakes (applied with a spoon or knife)
• 12-15 generously frosted cupcakes (like with a piping bag)

5 CHOCOLATE BUTTERCREAM TIPS

1. For a GORGEOUSLY dark and dreamy frosting with more intense chocolate flavor, use a dark cocoa powder like Hershey's "Special Dark".
2. Refrigerate the frosting up to one week or freeze up to 3 months. To use, bring to room temperature then stir well with a rubber spatula or mix with an electric mixer for 30 seconds.
3. Add one teaspoon espresso powder with the cocoa powder for a mocha flavor.
4. Substitute vanilla extract with almond, coconut or peppermint extract for fun flavor alternatives.
5. If you're making a cake with cherries in it (especially maraschino cherries), substitute almond extract for vanilla because it goes especially well with any cake that has cherries in it!

Recipe for How to Make No-Fail Chocolate Buttercream Frosting

Looking for an equally easy homemade chocolate cake recipe to slather this glorious frosting on?? Make Hershey's vintage Black Magic Cake! It's as easy to make as a box mix and it's intensely delicious!

No-Fail Chocolate Buttercream Frosting

Yield: 3 cups

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinTotal time: 15 Min

A rich, decadent chocolate buttercream cake frosting made easy with cocoa powder and a 1-lb box of powdered sugar that comes out perfect every time!

Ingredients

• 1 lb powdered sugar
• 3/4 cup cocoa powder
• 1 cup butter at room temperature
• 2 teaspoons vanilla extract
• 1/3 cup heavy cream plus more

Instructions

1. Sift powdered sugar and cocoa powder then set aside. Note: sifting is optional but recommended. 1 lb. powdered sugar, 3/4 c. cocoa powder
2. Combine butter, vanilla and cream in a large mixing bowl then beat with an electric mixer for 2-3 minutes or until completely smooth and fluffy. 1 c. butter, 2 tsp vanilla, 1/3 c. cream
3. Add sugar/cocoa mixture then mix on low speed until well incorporated.
4. Once all ingredients are well combined, increase mixer speed to medium-high then mix until frosting is fluffy and smooth, adding additional cream, 1 tablespoon at a time, to reach desired consistency.

Notes

• This recipe uses SALTED butter. If using unsalted butter, add 1/2 tsp salt when sifting the powdered sugar and cocoa powder together.
• Make sure your butter temperature is just right. If it's too soft, the frosting may appear grainy. If it's too firm, the ingredients won't come together properly. "Room Temperature" is usually defined by bakers as 68 degrees. You just need it to be warm enough to have no visible lumps when creamed with a mixer. 
• You can use milk or half-and-half instead of cream but the heavy cream really makes this glossy and gorgeous.
• Sifting the powdered sugar and cocoa powder is optional but I highly recommended it.
• For a GORGEOUSLY dark and dreamy frosting with more intense chocolate flavor, use a dark cocoa powder like Hershey's "Special Dark".
• 1 pound of powdered sugar yields approximately 4 cups.
• Refrigerate the frosting up to one week or freeze up to 3 months. To use, bring to room temperature then stir well with a rubber spatula or mix with an electric mixer for 30 seconds.
• Yield for cake(s): one generously frosted 13x9 cake or one two-layer 8" or 9" cake.
• Yield for cupcakes: 12-24 depending on technique. If using a piping bag, you will be able to generously frost 12-15 cupcakes. If spreading on with a spoon or knife, this recipe can frost a dozen cupcakes.

https://www.southyourmouth.com/2025/07/no-fail-chocolate-buttercream-frosting.html

Images and text © South Your Mouth LLC 2025

cocoa, powder, powdered sugar, buttercream, butter, cream, frosting, icing, cake, chocolate, no-fail, easy, foolproof, homemade, recipe, how to, butter, fudge

dessert

American

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

Black Magic Cake

A homemade dark chocolate cake that's as easy and moist as a box mix using a vintage no-fail Hershey's recipe.

JUMP TO RECIPE

I've always been the oddball in the cooking world who actually LIKES boxed cake mixes. I know, I know, that's ludicrous, right?

Well, aside from them being EASY, they're also so incredibly moist and tender. I've tried SO MANY homemade cake recipes over the years that were just too dry and too firm for my liking. Especially chocolate cakes.

I've figured out how to recreate something similarly tender and moist with sheet cake recipes but no traditional cake recipe holds a candle to this classic from Hershey's. Check out my two favorite sheet cake recipes: The BEST Chocolate Sheet Cake and Birthday Texas Sheet Cake  (Yellow Texas Sheet Cake)

I originally found this recipe in an old Hershey's cookbook from my childhood (waaaaay back in the 1900's). It was small with a metal, spiral binding with an illustration of a little girl licking a spoon and it was chocked full of excellent recipes. Anybody remember that cookbook?? 

What drew my attention to the Black Magic Cake was that it was easy enough for 10-year old me to make. I didn't have to melt chocolate or combine the ingredients in a persnickety way AND I could make it in one 13x9 pan instead of trying to take on a layered cake. 

The cake is absolutely delicious as-is (without frosting) so I never frosted it much when I made it as a kid. If I did, I usually just grabbed a can of ready-made frosting. I still do just that sometimes!

But when I really want to put on the dog, I make this No-Fail Chocolate Buttercream Frosting (pictured) which is ta die for and equally easy to make!

Just like the cake recipe, this buttercream uses cocoa powder instead of chocolate so it is super easy to whip up!

You can also use my recipe for No-Fail Buttercream Frosting which is a white frosting that can be flavored however you like... vanilla, coconut, peppermint, almond, lemon... just use whichever extract you'd like to flavor the buttercream. 

6 REASONS I LOVE THIS RECIPE

1. All the ingredients get mixed in one bowl at the same time, making it as easy as a box mix.
2. Cocoa powder is used to flavor the cake so you don't have to fool with melting chocolate.
3. It is insanely moist and stays that way! I suspect this is likely to do with the use of vegetable oil instead of butter or shortening.
4. The chocolate flavor is rich and deep from the black coffee (which is likely where the cake got its name).
5. It doesn't have to be frosted but it's next-level delicious if you do. It can flex from weekday snack cake to decadent dessert depending on what you need.
6. There's a certain warm-and-fuzzy nostalgia to using vintage recipes like this one!

A FEW RECIPE NOTES

• The cake does NOT taste like coffee. The coffee just amplifies the chocolate flavor and adds to the rich dark color. I hear you can substitute boiling water for the coffee but I've never tried it myself.
• This cake can also be made in round cake pans or a bundt pan BUT you will need to grease and flour the pan(s). Bake 8-9" round pans 25-30 minutes, bundt pan 50-55 minutes.
• Substitute buttermilk with this milk/vinegar combo if needed: Add 3 teaspoons white vinegar to a 1-cup measuring pitcher then fill to the 1-cup line with milk. Let rest at least 5 minutes for the vinegar to "sour" the milk.

MORE CHOCOLATE CAKES TO TRY!

CHOCOLATE POUND CAKE - A true southern chocolate pound cake recipe that’s moist and fudgy and packed with rich chocolate flavor. 

IMPOSSIBLE 5-INGREDIENT CHOCOLATE CAKE - An impossibly moist, fudgy, decadent chocolate bundt cake recipe made with just five ingredients. 

THE BEST CHOCOLATE TEXAS SHEET CAKE - A tried-and-true family recipe for velvety tender chocolate cake with old-fashioned cocoa icing poured on while the cake is still warm. 

EARTHQUAKE CAKE - A decadent chocolate cake with pecans, coconut, chocolate chips and an ooey-gooey cream cheese frosting explosion that cracks the cake apart! 

BLACK-BOTTOM CUPCAKES - A shortcut recipe for the classic chocolate cupcakes filled with chocolate chip cream cheese filling. 

Recipe for Black Magic Cake

Get the recipe for this no muss, no fuss frosting made easy with cocoa powder and a 1-lb box of powdered sugar!

NO-FAIL CHOCOLATE BUTTERCREAM FROSTING

Black Magic Cake

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

A homemade dark chocolate cake that's as easy and moist as a box mix using a vintage no-fail Hershey's recipe that turns out perfect every time.

Ingredients

• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1 cup hot black coffee
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Grease 13x9 baking pan with cooking spray or butter.
2. Add sugar, flour, cocoa, baking soda, baking powder and salt to a large mixing bowl then whisk well. 2 c. sugar, 1 3/4 c. flour, 3/4 cup cocoa, 2 tsp baking soda, 1 tsp each baking powder & salt
3. Add eggs, buttermilk, coffee, oil and vanilla then mix with an electric mixer on medium speed for 2 minutes. 2 eggs, 1 c. each buttermilk & coffee, 1/2 c. oil, 1 tsp vanilla
4. Pour batter into prepared pan then bake 35 minutes or until a toothpick inserting in the middle comes out clean.
5. Cool completely then frost with No-Fail Chocolate Buttercream Frosting or your favorite frosting.

Notes

• The cake does NOT taste like coffee. The coffee just amplifies the chocolate flavor and adds to the rich dark color. I hear you can substitute boiling water for the coffee but I've never tried it myself.
• This cake can also be made in round cake pans or a bundt pan BUT you will need to grease and flour the pan(s). Bake 8-9" round pans 25-30 minutes, bundt pan 50-55 minutes.
• Substitute buttermilk with this milk/vinegar combo if needed: Add 3 teaspoons white vinegar to a 1-cup measuring pitcher then fill to the 1-cup line with milk. Let rest at least 5 minutes for the vinegar to "sour" the milk.

https://www.southyourmouth.com/2025/07/black-magic-cake.html

Images and text © South Your Mouth LLC 2025

black magic, chocolate, cocoa, devils food, devil's food, homemade, easy, box mix, moist, hersheys, hershey's, coffee, dark, cake, buttercream, cocoa powder, frosting, icing, vintage, classic, best

dessert

American

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

Millionaire Pie

Also called Million Dollar Pie, this no-bake dessert features pineapple and cherries in a rich and creamy filling mixed with pecans and coconut for the perfect combination of texture and flavor! 

JUMP TO RECIPE

There's some magic that happens when you combine sweetened condensed milk with real lemon juice. Well, maybe I should say there are two magical things that happen. Plus chemistry.

The first is that the combination naturally thickens into pudding. The acid from the lemon juice reacts with the milk to turn it into nature's custard. It's pretty spectacular and is the reason my grandmother's favorite recipe, Italian Bakeless Cake (which is not Italian and not cake, btw) works so perfectly.

The second is the spectacular taste. These two ingredients work together to create a super fresh flavor that's bight, crisp and tart but still sweet in the best way. And it is the perfect backdrop for the other ingredients. 

INGREDIENTS NEEDED FOR MILLIONAIRE PIE

• Graham cracker crust
• Sweetened condensed milk
• Fresh lemon juice
• Crushed pineapple
• Maraschino cherries
• Sweetened flaked coconut 
• Chopped pecans
• Cool whip

FAQ ON MILLIONAIRE PIE

1. Do I have to use FRESH lemon juice?  Yes. I can't confirm that the Ph is the same in the fake stuff so I don't know if it will work with the sweetened condensed milk the same way (and thicken properly). Also, it just doesn't taste good.

2. Can I omit the coconut?  Perhaps. I can't say so for certain but it seems to me that the coconut helps support the filling which isn't super firm. If you omit it, wring the pineapple out with a clean dishtowel to ensure ALL excess juice is removed.

3. Why didn't my pie set up?  There are only a few reasons for this recipe to fail. The most important is substituting or omitting the fresh lemon juice and sweetened condensed milk (that combo is what thickens the filling). It's also super important to drain the pineapple VERY WELL and allow the pie to chill a minimum of 6 hours (overnight is best!).

4. Isn't Millionaire Pie supposed to be pink?  The original recipe (from Eagle Brand) did not include cherries. As folks changed the recipe over the years, cherries were added. Some of the newer versions include adding cherry juice which is why some of the pies are pink. You can certainly add cherry juice if you'd like but go easy because the more liquid in the recipe, the looser the filling will be.

5. Can I leave out the cherries?  Yep! As I mentioned in the note above, the original recipe from Eagle Brand did not include cherries.

6. Can I substitute other nuts for the pecans?  Sure! I imagine walnuts and almonds would be lovely in this!

7. Can I leave the nuts out all-together?  I suppose you can but I think the texture adds SO MUCH to this pie and is one of the things that make it so magical.

8. Does this pie freeze well?  YES!! Freeze firm without garnishing or covering the pie. Once frozen, cover well with foil or several layers of plastic wrap then freeze up to 3 months. Defrost in the refrigerator.

9. What's the best way to drain the pineapple?  I usually pour into a colander then let set over a bowl, uncovered, in the fridge overnight. If you don't have time for that, strain it in a colander then pour onto a clean kitchen towel so the towel can absorb the extra juice.

MORE FRUITY NO-BAKE DESSERTS

STRAWBERRY SHORTCAKE DESSERT - An easy layered dessert made in a 13x9 dish perfect for potluck dinners, cookouts or family gatherings! 

PAULA DEEN'S BANANA PUDDING - This iconic recipe isn't the Banana Pudding you grew up with but it's a classic for a reason - it's insanely delicious! 

BANANA SPLIT DESSERT - A layered dessert with pineapple, strawberries, chocolate syrup and nuts with a decadent cream cheese filling and graham cracker crust. 

ITALIAN BAKELESS CAKE - A layered no-bake dessert with vanilla wafers and creamy pineapple “pudding” topped with cool whip, coconut, cherries and pecans. 

BLACK FOREST OREO DESSERT - A decadent no-bake icebox dessert recipe layered with Oreo cookies, chocolate pudding and cherry pie filling. 

Recipe for Millionaire Pie

Millionaire Pie

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinInactive time: 6 HourTotal time: 6 H & 10 M

Also called Million Dollar Pie, this no-bake dessert features pineapple and cherries in a rich and creamy filling mixed with pecans and coconut for the perfect combination of texture and flavor! 

Ingredients

• 1 deep dish graham cracker crust
• 1 14-oz can sweetened condensed milk
• 1/4 cup fresh lemon juice
• 15-oz can crushed pineapple, well drained
• 1 cup chopped maraschino cherries
• 1 cup sweetened flaked coconut
• 1/2 cup chopped pecans
• 8-oz tub cool whip, thawed

Instructions

1. In a large bowl, combine sweetened condensed milk, lemon juice and pineapple then mix well.
2. Stir in cherries, coconut and pecans.
3. Fold in cool whip then spoon mixture into graham cracker crust.
4. Refrigerate 6 hours or overnight.

Notes

• Drain the pineapple VERY WELL. I usually pour into a colander then let drain into a bowl, uncovered, in the fridge overnight. 
• Starting with chilled pineapple, lemon juice and cherries helps the pie set up more quickly.
• I like to drain the cherries on paper towels before chopping.
• For perfect slices, consider freezing an hour before serving. 
• See FAQ above for other tips and pointers. 

https://www.southyourmouth.com/2025/05/millionaire-pie.html

Images and text © South Your Mouth LLC 2025

million dollar, sweetened condensed milk, graham cracker crust, pineapple, pecans, lemon, icebox, cream pie, no-bake, easy, original, best, cherries, pecans, lemon juice, pudding

dessert

American

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER