🍫 Pistachio Chocolate Crunch Bars

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Ingredients

• 300 g milk chocolate
• 1 tbsp coconut oil
• 200 g pistachio cream
• 1 cup toasted shredded phyllo (kataifi)
• ½ cup chopped pistachios
• ½ cup mini chocolate chips
• Extra chopped pistachios, for topping
• Flaky sea salt (optional)

Instructions

1. Melt the milk chocolate with the coconut oil until smooth.
2. Stir in the pistachio cream until fully combined.
3. Fold in the toasted shredded phyllo (kataifi).
4. Add the chopped pistachios and mini chocolate chips.
5. Mix gently until everything is evenly coated.
6. Transfer the mixture to a parchment-lined pan.
7. Spread evenly and smooth the top.
8. Sprinkle generously with chopped pistachios.
9. Refrigerate for 2–3 hours, or until completely firm.
10. Slice into bars and enjoy!

Notes

• Toast the kataifi until golden and crispy before mixing.
• Use good-quality milk chocolate for the best flavor and glossy finish.
• Let the bars sit at room temperature for 5–10 minutes before slicing for cleaner cuts.
• Store in an airtight container in the refrigerator for up to 1 week.

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