Homemade Dubai Chocolate Bar

Melt the butter in a large skillet over medium heat. Add the chopped kataifi pastry and cook for 6–8 minutes, stirring frequently, until it becomes evenly golden brown and crispy. Transfer to a bowl and allow it to cool completely.

Add the pistachio cream, tahini, and salt to the cooled kataifi. Mix thoroughly until all of the crispy pastry is evenly coated and the filling holds together.

Melt the milk chocolate in the microwave using 20-second intervals, stirring after each interval until smooth. Spread a thin layer of melted chocolate inside a chocolate bar mold, making sure the sides are fully coated. Refrigerate for about 10 minutes until firm. Fill each mold with the pistachio mixture, pressing gently to create an even layer while leaving a little space around the edges. Cover the filling completely with the remaining melted chocolate and smooth the tops with an offset spatula.

Refrigerate the bars for at least 1 hour, or until completely set. Carefully remove them from the molds. Drizzle with melted white chocolate, sprinkle with chopped pistachios, or decorate with edible gold flakes if desired. Serve immediately or store chilled until ready to enjoy.