Prep the Chocolate: Melt half of your milk chocolate in a double boiler or microwave-safe bowl. Temper your chocolate by not letting it go past 90F to achieve a clean snap when the chocolate sets.
Fill the Mold: Pour a layer of melted chocolate into your chocolate bar mold. Tilt the mold to coat the sides evenly. Place it in the refrigerator for about 10-15 minutes until firm.
Toast the Kunafa: Melt the butter in a large skillet over medium heat and fry the shredded kunafa, stirring frequently until it becomes golden brown and crispy. Allow it to cool completely.
Make the Filling: In a bowl, combine the pistachio cream, tahini, and a pinch of salt if not using salted butter. Fold in the cooled toasted kunafa until evenly coated.
Fill the Chocolate: Spread the pistachio-kunafa mixture evenly over the hardened chocolate layer, leaving a small border around the edges.
Seal the Bar: Cover the filling with the remaining melted chocolate. Smooth the top with a spatula. Refrigerate for at least one hour, or until completely set.
Unmold and Enjoy: Carefully remove the chocolate bar from the mold. Decorate with chocolate drizzle or chopped pistachios if desired.
