Step 1

Melt the butter in a skillet on medium heat. Add the chopped kataifi pastry (knafeh or kunafa) and cook on medium-high heat, stirring continously until golden brown, about five minutes. Remove from the heat and place the pastry into a medium-sized bowl.

Step 2

Add the pistachio cream to the pastry, mixing well to combine. Set aside.

Step 3

Melt the candy melts in the microwave for twenty seconds, until just melted. Stir to melt any lumps of hard chocolate.

Step 4

Drizzle the melted candy melts onto three of the chocolate moulds, as desired. Over the remaining three, add toffee bits followed by candy melts. Let it set for about five minutes.

Step 5

Break apart and melt ⅔ of the chocolate bar in the microwave. Once melted, add the remaining ⅓ of the bar in small pieces, stirring to melt. This process tempers the chocolate and results in that satisfying crunch once the bars are cooled.

Step 6

Spread a thin layer of the melted chocolate into the moulds, covering the side walls, and turning the mould upside down over a parchment sheet to allow any excess to drip out. Refrigerate for ten minutes.

Step 7

Remove the moulds from the refrigerator and press in ⅓ of the pistachio filling into the moulds (without the toffee bits). Then sprinkle ⅓ of the chocolate cookie crumble plus ⅓ of the dulce de leche into the moulds with the toffee bits. Refrigerate for ten minutes.

Step 8

Remove the moulds from the refrigerator and pour about one tablespoon of melted chocolate over the hardened filling, spreading evenly. Refrigerate for ten to fifteen minutes, until hardened.