Description
Dark chocolate, pistachio cream, tahini, and a crispy layer of toasted kataifi, these chocolate bar treats are rich, crunchy, and surprisingly easy to make. Whip up a batch to share with family and friends this season!
Ingredients
Scale
- 6.7 oz pistachio nut butter (1 small jar)
- 2 tablespoons tahini
- 3 cups kataifi phyllo dough (cut into short segments)
- 2 tablespoons salted butter
- 10 oz Ghirardelli dark chocolate melting wafers (1 bag)
- 5 Ghirardelli dark chocolate melting wafers (optional)
- Parchment paper
- 2 large candy bar molds
Instructions
- Add White Chocolate (Optional). Melt about 5 white chocolate melting wafers in a microwave-safe bowl until smooth (this should take about 30 seconds to 1 minute). Use a small spoon or chopstick to drizzle thin lines or small drops of white chocolate onto each cavity of the mold, making sure to get the sides as well. Allow the chocolate to set (about 5 minutes) before adding the dark chocolate layer.
- Make Chocolate Shell. In a microwave-safe bowl, melt all of the dark chocolate wafers for about 1 minute and 30 seconds, or until fully melted. Stir until completely smooth and runny. Prepare your work area by laying down parchment paper to catch any excess chocolate. Place the mold on top. Pour a thin layer of melted dark chocolate into each cavity, then tilt the mold to coat the edges and sides. Turn the molds upside down to let any excess chocolate drip onto the parchment paper. Transfer the mold in the fridge until firm, about 10 minutes, while you prepare the filling.
- Make the filling. Cut the kataifi into short pieces. In a large pan, melt butter then add kataifi. Toast for 5 minutes over medium heat until golden brown. Turn off the heat. Mix in the pistachio butter and tahini until fully combined.
- Add Filling. Remove the molds from the fridge. Pour the pistachio filling evenly into each chocolate-coated mold, pressing lightly to pack it. Be sure to spread the filling into the edges as well.
- Add Chocolate to Cover. Reheat the chocolate for about 30 seconds to make it runny again. Pour it over the pistachio filling, spreading it evenly to cover and seal each candy bar. Tap the mold gently on a flat surface, then carefully scrape off any excess chocolate to smooth the top layer. Place the mold back in the fridge for about 20 minutes or until the chocolate is fully set.
- Finish. Once firm, pop each candy bar out of the mold. Score the edges to make removal easier. These are big candy bars, so it’s best to cut them into small pieces to share.
- Prep Time: 35 minutes
- Cook Time: 8 minutes
- Category: dessert
- Method: Microwave
- Cuisine: middle eastern