Step 1: Gather and Prep

• Gather all ingredients: 2 ¾ cups pistachios, ½ cup sugar, ½ cup olive oil, 2 teaspoons vanilla, 2 teaspoons kosher salt, 1 tablespoon tahini, 4 tablespoons butter, 4 cups kataifi, 18 ounces chocolate.
• Thaw kataifi overnight in the refrigerator if frozen; roughly chop into smaller pieces.
• Prepare 4 silicone chocolate bar molds (6-by-3-by-1-inch) on a sheet pan for easy handling.

Tip: Ensure kataifi is fully thawed; chop coarsely to mix easily with pistachio cream.

Step 2: Make the Pistachio Cream

• In a food processor, combine 2 ¾ cups pistachios, ½ cup sugar, ½ cup olive oil, 2 teaspoons vanilla extract, and 2 teaspoons kosher salt.
• Process for about 6 minutes, scraping down the sides as needed, until the mixture transforms from chopped nuts to a thick paste, then a silky, slightly thin nut butter.
• Add 1 tablespoon tahini; process for 30 seconds until fully incorporated.
• Set aside at room temperature.

Tip: Process until smooth for a creamy texture; stop and scrape frequently for uniformity.

Step 3: Toast the Kataifi

• In a large high-sided skillet or pot over medium heat, melt 4 tablespoons butter until bubbling.
• Add 4 cups chopped kataifi; cook, stirring frequently and breaking up clumps, until evenly crisp and golden brown, about 15 minutes.
• Transfer to a large plate to cool completely, about 10 minutes.
• In a large bowl, mix cooled kataifi with pistachio cream using a spatula until fully combined; keep at room temperature.

Tip: Stir kataifi constantly to prevent burning; cool completely to maintain crunch.

Step 4: Melt and Temper the Chocolate

• Set a medium heatproof bowl over a pot of simmering water (double boiler); add 9 ounces (half) of the chocolate and stir occasionally until melted. Alternatively, microwave in a microwave-safe bowl in 15-second increments, stirring between, until smooth.
• Remove the bowl from heat (keep the pot of water covered for later use).
• Gradually add the remaining 9 ounces unmelted chocolate, a small handful at a time, stirring constantly until each addition melts fully before adding more (this tempers the chocolate for shine and snap).

Tip: Stir gently to temper properly; ensure chocolate is smooth before using.

Step 5: Assemble the Chocolate Bars

• Place ¼ cup melted chocolate in one silicone mold; use a pastry brush or the back of a small spoon to coat the bottom and sides completely.
• Repeat for all 4 molds; transfer to the refrigerator for at least 30 minutes until chocolate is hard.
• Remove molds from the fridge; divide the pistachio-kataifi filling evenly among the molds (about ¾ cup per mold, loosely packed).
• Smooth the filling with a spatula to fill molds almost to the top in an even layer; refrigerate for 10 minutes to firm up slightly.

Tip: Brush chocolate evenly to avoid thin spots; smooth filling gently to fit molds.

Step 6: Top and Chill

• Stir the remaining melted chocolate; if too thick, reheat over the pot of simmering water or microwave in 5-second intervals until spreadable.
• Pour remaining chocolate over the filling in each mold, dividing evenly.
• Use an offset spatula, regular spatula, or the flat side of a knife to spread chocolate smoothly, covering the filling completely; scrape off excess for clean edges.
• Refrigerate for 30-45 minutes until fully set.

Tip: Work quickly to spread chocolate; ensure edges are clean for easy unmolding.

Step 7: Unmold and Serve

• Gently pull the silicone molds away from each bar to pop them out.
• Serve chilled or at room temperature; wrap individually in foil or parchment for gifting or storage.
• Enjoy as a dessert, about 1 bar per serving, or cut into smaller pieces for sharing.
• Pair with coffee, tea, or holiday dishes like French lentil salad for a festive spread.

Tip: Let bars sit at room temperature for 10 minutes for easier snapping; store in the fridge for freshness.