Ingredients
Scale
- 2 cups high-quality milk chocolate or dark chocolate chips
- 1 cup kataifi pastry (shredded phyllo dough), chopped
- 2 tablespoons unsalted butter
- 1/2 cup creamy pistachio butter
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1 tablespoon tahini
- 1/2 teaspoon sea salt flakes (for garnish)
- Optional: Orange oil-based food coloring for the chocolate shell
Instructions
- Place a large skillet over medium heat and melt the butter. Add the chopped kataifi pastry to the pan. Stir constantly for 5 to 8 minutes until the pastry turns a deep golden brown and feels very crispy. Be careful not to burn it, as it can turn quickly. Once toasted, remove the skillet from the heat and set it aside to cool slightly.
- In a medium mixing bowl, combine the toasted kataifi, pistachio butter, pumpkin puree, pumpkin pie spice, and tahini. Mix everything together until the pastry is thoroughly coated and the mixture holds its shape. The pumpkin puree adds a soft moisture that complements the crunchy dough perfectly.
- Melt half of your chocolate in a microwave-safe bowl in 30-second intervals until smooth. Pour the melted chocolate into a silicone bar mold or a parchment-lined loaf pan. Spread it thinly across the bottom and up the sides. Place the mold in the freezer for 5 minutes to set the shell.
- Remove the mold from the freezer. Spoon the pumpkin pistachio mixture into the chocolate shell, pressing it down firmly to create an even layer. Melt the remaining chocolate and pour it over the top of the filling, smoothing it out with a spatula to seal the bars completely. Sprinkle with sea salt flakes or a dash of pumpkin spice.
- Place the bars back into the refrigerator for at least 1 hour, or until the chocolate is completely firm. Once set, pop the bars out of the silicone mold or lift them out of the loaf pan using the parchment paper. Use a sharp knife to slice them into individual bars and enjoy that signature crunch.
- Cook Time: 40 minutes