This recipe varies according to taste, using dark chocolate, milk, or white. Always use high quality chocolate to ensure a glossy bar. You will need a silicone candy bar mold readily available at cooking or kraft stores.
4 tablespoons unsalted butter
4 cups thinly shredded phyllo pastry or chopped Kataifi
1 cup pistachio cream (available online or gourmet cooking stores)
2 tablespoons Tahini
½ teaspoon salt
16 ounces dark chocolate, melted
2 ounces white chocolate, melted and tinted with food coloring (optional)
Finely chopped pistachio nuts for garnish (optional)
In a large frying pan over medium heat, melt butter. Add shredded phyllo to pan and cook until golden in color. Remove from pan and set aside. In a bowl, mix pistachio butter or cream with the tahini and salt until well combined. Add toasted phyllo shreds and stir gently to combine. Set aside. If decorating bars with tinted white chocolate or chopped nuts, drizzle chocolate over candy bar mold or sprinkle bottom of mold with chopped pistachios. Place mold in refrigerator for 5 to 10 minutes to set tinted chocolate. Remove mold from refrigerator and pour most of melted chocolate into mold, tilting to completely cover all sides and bottom of each bar. Return to refrigerator for at least 10 minutes, or until chocolate is set. Fill each mold with crunchy pistachio filling, pressing with a spoon to fill all corners and surface is flat. Pour remaining melted chocolate over top. Using a pastry scraper or knife, remove excess chocolate. Return to refrigerator for 10 to 20 minutes or until chocolate is completely set. Remove bars from mold and trim any rough edges.
Yield: 2-6 bars, depending on mold size
