Step 1: Chop Pistachios

Roughly chop 1 cup of shelled pistachios on a cutting board.

Step 2: Toast Pistachios

Lightly toast the chopped pistachios in a pan over medium heat until fragrant, about 2-3 minutes. Set aside.

Step 3: Sift Powdered Sugar

Place a sieve over a large glass bowl. Sift 2 cups of powdered sugar into the bowl to remove any lumps.

Step 4: Sift Milk Powder

Add 1 cup of milk powder to the sieve and sift it into the bowl with the powdered sugar.

Step 5: Add Tahini

Pour 200 ml of tahini into the bowl with the sifted dry ingredients.

Step 6: Mix Tahini Dough

Wearing gloves, mix the ingredients by hand until a crumbly, cohesive dough forms.

Step 7: Prepare Silicone Mold

Place a silicone mold with rectangular cavities on parchment paper, which is on a baking sheet.

Step 8: Fill Silicone Mold (Plain)

Press half of the tahini mixture firmly into half of the silicone mold cavities, ensuring an even surface.

Step 9: Fill Silicone Mold (Pistachio)

Mix the toasted pistachios into the remaining tahini mixture. Press this pistachio tahini mixture firmly into the other half of the silicone mold cavities.

Step 10: Chill Bars in Mold

Cover the silicone mold with plastic wrap and place it in the freezer for at least 1-2 hours, or until the bars are firm.

Step 11: Alternative Molding (Optional)

For an alternative shape, line a small rectangular container with plastic wrap. Press some of the pistachio tahini mixture into it, cover with plastic wrap and its lid, then freeze until firm.

Step 12: Melt Dark Chocolate

Place dark chocolate chunks in a microwave-safe bowl. Microwave for 30 seconds.

Step 13: Stir Dark Chocolate

Stir the melted dark chocolate until it is smooth and fully melted.

Step 14: Prepare Dipping Station

Line a clean baking sheet with parchment paper and lightly spray it with cooking oil to prevent sticking.

Step 15: Unmold Tahini Bars

Carefully remove the firm tahini bars from the silicone mold.

Step 16: Coat Pistachio Bars in Dark Chocolate

Using a fork, dip each pistachio tahini bar into the melted dark chocolate, ensuring it is fully coated. Gently tap off excess chocolate and place the coated bars on the prepared baking sheet.

Step 17: Melt White Chocolate

Place white chocolate chunks in a separate microwave-safe bowl. Microwave for 30 seconds.

Step 18: Stir White Chocolate

Stir the melted white chocolate until it is smooth and fully melted.

Step 19: Coat Plain Bars in White Chocolate

Using a fork, dip each plain tahini bar into the melted white chocolate. Gently tap off excess chocolate and place the coated bars on the prepared baking sheet.

Step 20: Chill Coated Bars

Place all the coated bars back in the freezer or refrigerator until the chocolate coating is completely set.

Step 21: Serve Tahini Candies

Once the chocolate is set, arrange the tahini candies on a plate and serve. You can cut one in half to show the pistachio filling.

• Ensure all dry ingredients are sifted to prevent lumps and achieve a smooth texture.

• Press the tahini mixture very firmly into the molds to ensure the bars hold their shape.

• Chill the bars thoroughly in the freezer before coating with chocolate for best results.

• For a glossy chocolate coating, temper your chocolate properly or use compound chocolate.

• Experiment with different types of nuts like almonds or walnuts instead of pistachios.

• Try different chocolate coatings such as milk chocolate or ruby chocolate.

• Add a pinch of cardamom or cinnamon to the tahini mixture for an aromatic twist.