Chilled Pistachio Chocolate Crunch Bars
These Chilled Pistachio Chocolate Crunch Bars combine crispy kataifi dough with a creamy pistachio filling, all encased in a perfectly tempered dark chocolate shell. A delightful and refreshing summer treat with an incredible crunch!
Equipment
- Large skillet
- Double Boiler
- Candy Bar Molds
- Pastry Brush
- Spatula
Ingredients
- 1⅓ cups shredded kataifi dough finely chopped
- 1½ tablespoons unsalted butter
- ¾ cup creamy pistachio spread
- 1 tablespoon tahini
- sea salt Pinch
- 10 ounces dark or semi-sweet chocolate high-quality, finely chopped
Instructions
- Crisp the Kataifi: In a large skillet over medium heat, gently melt the butter. Add the shredded kataifi and cook, stirring frequently, for about 8-10 minutes until it turns a lovely golden brown and becomes delightfully crispy. Transfer to a bowl and let it cool completely. This light toasting brings out its nutty flavor and adds an incredible texture!
- Craft the Pistachio Filling: In a separate bowl, combine the creamy pistachio spread, tahini, and a pinch of sea salt. Stir well until everything is smoothly blended. Gently fold in the cooled, crispy kataifi until it’s evenly distributed throughout the luscious pistachio mixture.
- Prepare Your Chocolate: To achieve that perfect snap and glossy finish, gently melt two-thirds of your chopped chocolate using a double boiler or in short bursts in the microwave, stirring often. Once melted and smooth (around 110-115°F or 43-46°C), remove from heat. Gradually stir in the remaining one-third of the chopped chocolate until it's completely melted and the mixture cools to about 88-90°F (31-32°C). This tempering step ensures beautiful, firm bars! (For an easier option, use high-quality candy melts or simply melt all chocolate and be aware the finish might be less shiny, storing bars chilled is key.)
- Assemble the Bars: Using a pastry brush or the back of a spoon, paint a thin, even layer of the melted chocolate inside your candy bar molds. Pop them into the fridge for about 10-15 minutes until the chocolate is firm.
- Add the Delicious Filling: Spoon the pistachio-kataifi mixture into the chilled molds, pressing it down gently to create an even, delicious layer.
- Seal with Chocolate: Pour the remaining melted chocolate over the filling, smoothing the top surface with a spoon or spatula to ensure it’s level and completely covers the filling.
- Chill to Perfection: Place the molds back in the fridge for another 20-30 minutes, or until the chocolate is completely firm and set.
- Unmold and Enjoy: Carefully remove your beautiful bars from the molds. Let them sit at room temperature for just a few minutes to allow for easy release before breaking off a piece or slicing into smaller portions. Admire the layers and savor every rich, crunchy, and creamy bite of this refreshing summer treat!
Notes
Recipe Notes:
- The light toasting of the kataifi dough brings out its nutty flavor and adds an incredible texture!
- To achieve that perfect snap and glossy finish, the recipe recommends tempering the chocolate. For an easier option, use high-quality candy melts or simply melt all chocolate. Please be aware that the finish might be less shiny with the easier option, and storing bars chilled is key.
- Calories: 390
- Total Carbs: 35g
- Net Carbs: 30g
- Fats: 35g
- Protein: 6g
