We decided to chime into the viral Dubai Chocolate conversation with a sesame forward version that includes both tahini & halva in the filling mixture! We simplified it a bit for those who don't have chocolate molds at home, by making one giant bar on a baking sheet. 

INGREDIENTS
5 tbsp butter 
4 c chopped kataifi
1 c Seed + Mill Organic Tahini
7 oz crumbled Seed + Mill Halva
1/2 c chopped roasted, salted pistachios
1 tsp kosher salt 
18 oz dark chocolate 

STEPS
1. Melt butter in a large skillet over medium heat, then add kataifi. Toast the kataifi, stirring often to prevent burning, until golden brown (roughly 15 minutes). Let it cool.

2. Add cooled kataifi mixture to a large bowl, then mix in tahini, crumbled halva, chopped pistachios and salt (reserving 1 tablespoon of pistachios and halva for sprinkling over the top).  

3. Melt chocolate in a double boiler.

4. On a parchment-lined quarter sheet pan, pour half of the chocolate mixture and spread it into a thin layer. Place in the freezer until solid.

5. Spread the kataifi mixture over the frozen chocolate, then pour the remaining chocolate over top, smoothing to cover the filling as necessary. Spinkle reserved pistachios and halva over the chocolate and return the sheet pan to the freezer until solid.

6. To serve, slice or break up the bar and enjoy!