1. Toast the Kataifi: In a large pan, melt the butter over medium heat. Add the shredded kataifi and toast until it’s crispy and golden brown. Set it aside to cool.
2. Melt the Chocolate: In a microwave-safe bowl, add your chopped white and dark chocolate. Heat the chocolate in 30-second intervals, stirring in between, until fully melted. Add Crisco to give the chocolate a smooth texture.
3. Prepare the Filling: In a large bowl, combine the toasted kataifi with pistachio cream and tahini, mixing until everything is well incorporated.
4. Assemble the Bars: Pour a thin layer of melted chocolate into each slot of your chocolate bar mold. Refrigerate for 10 minutes to set. Once set, add the pistachio mixture on top of the chocolate layer, spreading it evenly. Pour another layer of melted chocolate to cover the filling completely.
5. Final Touches: Refrigerate the bars for at least 30 minutes until fully set. Once firm, remove the bars from the mold. If desired, use yellow and green food coloring to hand-splatter-paint the surface of each bar for a signature look.