Pistachio Cream-Filled Chocolate Bar

Ingredients

• 16 ounces milk chocolate, melted and tempered
• 2 tablespoons unsalted butter
• 2 cups kadayif (shredded phyllo dough), chopped into small pieces
• 3/4 cup pistachio cream (pistachio paste)
• 2 tablespoons tahini
• 1/4 teaspoon salt
• 1/4 cup pistachios, chopped, for garnish

Method

1. 1

   Melt the butter in a 9-inch skillet over medium heat, then add the chopped kadayif and toast, stirring constantly, until golden brown and fragrant.

   7:00 · Toast kadayif
2. 2

   Remove the toasted kadayif from the heat and let it cool completely in the skillet, about 10 minutes.

   10:00 · Cool kadayif
3. 3

   In a medium bowl, stir together the pistachio cream, tahini, and salt until smooth and well combined.

4. 4

   Fold the cooled toasted kadayif into the pistachio cream mixture until evenly coated and combined.

5. 5

   Line an 8x8-inch pan with parchment paper, leaving overhang on two sides for easy removal.

6. 6

   Pour half of the melted chocolate into the prepared pan and spread into an even layer with an offset spatula, covering the bottom completely.

7. 7

   Place the pan in the refrigerator to set the bottom chocolate layer until firm to the touch.

   10:00 · Set chocolate layer
8. 8

   Spread the pistachio-kadayif filling evenly over the set chocolate layer, pressing gently to compact it.

9. 9

   Pour the remaining melted chocolate over the filling and spread evenly to cover completely, sealing the edges.

10. 10

    Sprinkle the chopped pistachios over the top while the chocolate is still wet.

11. 11

    Refrigerate the pan until the chocolate is fully set and firm, at least 1 hour.

12. 12

    Lift the bars out of the pan using the parchment overhang, then cut into 8 bars with a sharp knife.