Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Add the chopped kataifi and cook for 8–10 minutes, stirring regularly, until crisp and evenly golden.

Transfer the toasted kataifi to a mixing bowl. While it is still warm, stir in the pistachio butter, tahini, and kosher salt until thoroughly combined. Set aside.

Place one extra-large or two large rectangular silicone chocolate molds on a baking sheet so they remain level and are easy to move.

Add a few inches of water to a small saucepan and bring it to a gentle simmer. Position a heatproof bowl over the saucepan without allowing the bottom of the bowl to touch the water.

Add the white chocolate and stir until smooth and completely melted. Remove from the heat and mix in a few drops of green food coloring, if desired.

Drizzle the colored white chocolate irregularly across the bottom of the molds. Transfer them to the freezer while preparing the milk chocolate.

Reserve 1/4 cup of the milk chocolate chips. Place the remaining milk chocolate and the final tablespoon of butter in the heatproof bowl. Gently melt over the simmering water, stirring until smooth.

Remove the bowl from the heat. Add the reserved milk chocolate and continue stirring until everything has melted and the mixture is glossy.

Spoon enough melted chocolate into the molds to create a thin layer across the bottom and sides. Freeze for approximately 10 minutes, or until firm.

Spoon the pistachio-kataifi mixture into the hardened chocolate shells. Gently press and smooth the filling into an even layer without overfilling the molds.

Pour the remaining chocolate over the pistachio filling. Smooth the surface with an offset spatula or scraper and remove excess chocolate as needed.

Refrigerate the Dubai Chocolate Bar Recipe for at least 40 minutes, or until completely firm.

Carefully release the bars from their molds. Trim any uneven chocolate around the edges with a sharp knife before slicing or serving.