Melt milk chocolate or dark chocolate until smooth
Brush or spread a thin layer of melted chocolate into chocolate bar molds
Chill the molds until the chocolate sets
Mix kataifi or shredded phyllo pastry with melted butter and toast until golden and crisp
Combine the toasted kataifi with pistachio cream or pistachio spread
Add a layer of the pistachio-kataifi filling into the set chocolate shells
Cover the filling with more melted chocolate
Smooth the tops with a spatula
Chill until fully set
Unmold the chocolate bars
Serve or store in an airtight container