Hey Jo, my pistachio paste is pistachio nuts ground right into a paste with a bit olive oil to help keep the consistency. I've also designed this recipe with store bought pistachio butter which includes sugar, canola oil and it works well.

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Hey Joanne, they continue to keep while in the fridge for ten days and while in the freezer for 2 months. I however have several pieces from my former batch while in the freezer which I try to eat sparingly, LOL.

The “Can’t Get Knafeh of It” bar is Unique as a consequence of its ingredients. It's crispy kataifi, pistachios, and tahini paste, all in milk chocolate. This mix is not like almost every other chocolate bar.

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Indeed, you may double or maybe triple the recipe to make more chocolate bars. Just make confident you've sufficient chocolate, filling ingredients, and molds to support the larger sized batch. Regulate the tempering approach accordingly.

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