Instructions: 

1. Prepare the Chocolate Shell: Melt half of the milk chocolate using a double boiler or microwave. Pour the melted chocolate into the silicone chocolate bar molds, ensuring the sides are coated. Let the excess chocolate drip out and refrigerate the molds to set the shell.​
2. Toast the Kataifi: In a skillet over medium heat, melt the unsalted butter. Add the shredded kataifi and cook, stirring frequently, until golden brown and crispy. Remove from heat and allow it to cool slightly.​
3. Make the Filling: In a bowl, combine the toasted kataifi, pistachio cream, tahini, and salt. Mix until the ingredients are well incorporated into a cohesive filling.​
4. Assemble the Bars: Spoon the pistachio filling into the set chocolate shells, pressing gently to ensure even distribution. Melt the remaining milk chocolate and pour it over the filling, sealing the bars. Refrigerate the molds until the chocolate is fully set and firm.​
5. Unmold and Serve: Carefully remove the chocolate bars from the molds. Serve chilled or at room temperature, as desired.

For more details and tips, you can visit the original recipe here