Melt the chocolate

• Melt most of the milk chocolate in a bowl over a saucepan of simmering water.
• Keep a little chocolate aside for the topping.

Toast the kataifi

• Break the kataifi pastry into short strands.
• Toast it in a frying pan with the melted butter until golden and crisp.

Make the filling

• Mix the toasted kataifi with the pistachio cream and chopped pistachios.
• Stir until you get a thick, crunchy paste.

Build the bars

• Pour half of the melted chocolate into a lined baking dish and spread it evenly.
• Chill until set, then spread the pistachio filling over it.
• Press the strawberry halves into the filling.

Top and set

• Cover with the remaining melted chocolate so the strawberries are sealed in.
• Chill until completely firm before cutting into pieces.