Make the Pistachio Crème:

Cup of Yum
1. Place the pistachios in a powerful blender and blend until a thick paste forms. This will take at least 5 minutes, so be patient.
2. Add the tahini and continue blending until the mixture is as smooth as possible. Be sure to stop and scrape down the sides as needed. If your blender has a tamper, use it to keep the mixture moving.
3. Once smooth, pour in the melted white chocolate and blend again until the mixture reaches the consistency of Nutella. The crème should be runny enough to pour into a jar.

Prepare the Knafeh/kataifi Filling:

1. Melt the butter in a non-stick pan over medium heat.
2. Add the shredded kataifi and fry it, stirring constantly, until it turns golden brown and crunchy. This can take a few minutes, so keep turning it to ensure it browns evenly.
3. Once the katiafi is crispy, transfer it to a bowl. Mix in about 80 ml (1/3 cup) of the pistachio crème, adding a little at a time until you have a thick, paste-like consistency. You can adjust the amount of pistachio crème to your preference—add more if you like it creamier, or less if you prefer a crunchier texture.

Temper the Chocolate:

1. Chop the chocolate into small, even pieces and place them in a microwave-safe bowl.
2. Microwave in 30-second intervals, stirring after each round, until most of the chocolate has melted. Be careful not to overheat it—stop once most of the chocolate is melted and let the residual heat finish melting the rest.
3. Stir the chocolate until completely smooth. The chocolate should have a shiny finish and be at the right temperature for tempering (about 88–90°F for milk chocolate, and 113–115°F for dark chocolate).

Assemble the Chocolate Bar:

1. Pour a layer of the tempered chocolate into your silicone mould, twisting the mould to ensure the sides are evenly coated. Pour off any excess chocolate.
2. Place the mould in the fridge or freezer to allow the chocolate to set.
3. Once set, add the knafeh and pistachio crème filling, pressing it into the corners to create an even layer.
4. Pour the remaining melted chocolate over the filling to seal the bar. Spread it evenly to ensure a smooth top.
5. Place the mould back into the fridge to set it completely before removing your chocolate bar.