We start by cutting the kunafa pastry until fine and toast them over low heat on pan until golden. This can take 3-5 minutes. Stir this well to avoid burning, if you don’t toast this well the bars will not have that essential crunch in every bite. Once colored, take off the heat, transfer to a mixing bowl and set aside.

If you pistachio paste is firm warm it in the microwave for 20 seconds until smooth and runny.

Pour into the crunchy kunafa, add pinch of salt, and I like adding pistachio powder to this mixture.

We then melt the milk and dark chocolate in the microwave in a bowl for 10 second intervals, stirring between each interval. It took me 1 minute in total to melt the chocolate until smooth. Add the coconut oil, stir and set aside.

Melt the white chocolate in another bowl and divide into a couple of smaller bowls to color them with food coloring.

Dollop different colors of the chocolate onto the base of the mould, pour over the melted dark chocolate and using the back of a spoon spread it evenly int the mould covering the corners and surface completely. I like adding less so I don’t need to remove the excess.

Fill each mould with the pistachio filling and smooth out the top evenly.

Cover the top with more melted dark chocolate and cover evenly. Make sure to scrape out the excess and place the mould in the freezer to set for a few minutes.

Remove from the freezer and from the mould, serve it with coffee or after a meal.