Coat with Main Chocolate Layer

Melt the chopped milk or dark chocolate in a microwave-safe bowl using the same 30-second interval method, stirring each time.

Pour half of the melted chocolate into each mold over the white chocolate drizzle.

Use a pastry brush or spoon to spread chocolate evenly up the sides.

Freeze for 20 minutes until the shell hardens.

Make the Filling

In a large skillet, melt butter over medium-high heat.

Add chopped kataifi and stir constantly for 8–10 minutes until golden brown and crispy.

Remove from heat and stir in pistachio butter, tahini, and a pinch of salt.

Let cool for 10 minutes.

Fill the Molds

Divide the pistachio-kataifi mixture evenly between the chocolate molds.

Press and spread the filling down gently to flatten the surface.

Seal the Bars

Pour the remaining melted chocolate over the filling in each mold.

Spread evenly to cover the filling completely.

Freeze again for 20 minutes or until fully set.

Unmold & Serve

Gently remove bars from molds. Slice in half to serve.

Store in the fridge for best texture and freshness.