Melt the chocolate for the shell

• Melt most of the milk chocolate in a bowl over a saucepan of simmering water.
• Coat the chocolate mold with the melted chocolate and chill until set.

Toast the kataifi

• Break the kataifi pastry into small pieces.
• Toast in a frying pan with the melted butter until golden and crispy, then let cool.

Make the pistachio filling

• Mix the toasted kataifi with the pistachio butter and chopped pistachios.

Fill and seal the bars

• Spoon the pistachio filling into the chocolate shells.
• Cover with the remaining melted chocolate and smooth the top.
• Chill until fully set.

Decorate for Halloween

• Unmold the chocolate bars.
• Drizzle with tinted melted chocolate to create a Halloween pattern.