Ingredients
Chocolate and Candy Layer
- 3 tablespoons colored or white melting candy
- 2 cups melting chocolate, divided
Filling
- 1 cup kataifi pastry (shredded phyllo dough, chopped into tiny pieces)
- ¼ cup unsalted butter, melted
- ½ cup pistachio butter
- 1 tablespoon tahini paste
Instructions
- Melt Candy Design: Melt your colored or white melting candy according to package instructions. Drizzle it into a clean, dry candy bar mold in a random pattern or design of your choice to form the decorative top of the candy bar. Refrigerate the mold for about 15 minutes to harden the candy layer. When removing from the refrigerator, avoid bending the mold to prevent cracking or crumbling.
- First Chocolate Layer: Melt 1 cup of melting chocolate as per package directions. Spread evenly over the bottom and sides of the candy bar mold using a pastry brush or by tilting the mold to coat all sides. Invert the mold to let excess chocolate drip out; then scrape off surplus chocolate to create a neat edge. Refrigerate for at least 15 minutes to set.
- Toast Kataifi Pastry: In a non-stick skillet, combine the chopped kataifi pastry with melted butter. Toast over medium heat until golden and fragrant, stirring frequently to prevent burning. Remove from heat and allow to cool for a few minutes.
- Prepare Filling Mixture: In a medium bowl, mix pistachio butter and tahini paste until smooth. Fold the toasted kataifi pastry into this nutty mixture until well incorporated.
- Assemble Filling: Spread the filling mixture evenly over the set chocolate layer in the mold, leaving a small gap around the edges to enable the chocolate to fully encase the filling.
- Final Chocolate Layer: Melt the remaining cup of chocolate and spread it over the filling to fill the mold completely. Use a flat knife or scraper to remove excess chocolate and flatten the bottom of the chocolate bar for a clean finish. Refrigerate until firmly set before removing from the mold.
Notes
- Be careful not to overheat the kataifi pastry as it can burn quickly during toasting.
- When handling the mold, especially if silicone, do not bend or twist to avoid damaging the delicate candy and chocolate layers.
- This recipe uses two types of nut butters for a layered flavor profile; substitute with almond or cashew butter if desired.
- Ensure each chocolate layer is fully set before adding the next to maintain clean layers.
- Store the finished chocolate bars in a cool place or refrigerator to preserve texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Middle Eastern
