tep 1: Toasting the Kataifi Pastry

1. Melt the butter in a large sauté pan over medium heat.

2. Add the kataifi pastry and stir continuously.

3. Toast for 5-8 minutes until golden brown and crunchy. Remove from heat and let cool.

Step 2: Melting the Chocolate

1. Melt the milk chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval.

2. Repeat the process with the dark chocolate in a separate bowl.

3. If using white chocolate for decoration, melt and set aside.

Step 3: Layering the Chocolate and Filling

1. Pour a thin layer of melted milk chocolate into silicone chocolate bar molds, ensuring even coverage.

2. Refrigerate for 10 minutes to set.

3. Add a generous amount of the toasted kataifi-pistachio mixture to each mold and flatten evenly.

4. Pour the remaining melted milk and dark chocolate over the filling, covering it completely.

5. Optional: Drizzle melted white chocolate on top for decoration.

6. Chill in the refrigerator or freezer for 30 minutes to 1 hour until fully set.

Step 4: Unmolding and Serving

1. Carefully remove the bars from the molds. Trim excess chocolate if necessary.

2. Serve slightly chilled and enjoy!