Description
The crispy crunch of golden Kataifi combines with walnuts, honey, cinnamon and almond butter to make a delectable filling! All this wrapped in chocolaty goodness and decorated with hearts. It’s love at first bite!
Special Equipment
Silicone candy bar molds are required for this recipe.
Ingredients
2 cups Athens Kataifi, chopped
2 tablespoons salted butter
3/4 cup walnuts, chopped
1 teaspoon cinnamon
1 tablespoon honey
1/2 cup almond butter, (such as Justin’s Honey Almond Butter)
5 ounces white melting wafers or chips
3 ounces red melting wafers
20 ounces chocolate melting wafers or chocolate chips, (such as Ghirardelli milk chocolate wafers)
Directions
Thaw kataifi following thawing instructions on package.
Melt butter in large sauté pan. Add kataifi and cook over medium heat, stirring occasionally, 8 minutes or until lightly browned and crispy. Remove from heat and place in a large bowl. Mix in walnuts, cinnamon, honey and almond butter, being sure to combine well. Set aside.
Melt white wafers and red wafers separately. Place in ramekins or small bowls. In a third ramekin combine a little of the melted red and white to create a shade of pink. Using a small paint brush or toothpick, paint designs in the candy molds such as hearts, flowers, abstract, etc. Lay molds in freezer for 5-8 minutes or until set. Melt chocolate and transfer to a piping bag or Ziploc bag. Remove molds from freezer and pipe (or alternately spoon) a thin layer of chocolate in the bottom of molds over the colors and up sides. Tap molds on counter gently to work out any bubbles that may have formed. Note, if too much chocolate has accumulated in mold, turn mold over and allow excess to drip back into bowl or onto a Silpat mat. The bottom layer needs to be thin so there is enough room to accommodate the filling. Return to freezer 8-10 minutes until chocolate hardens. Carefully spread kataifi mixture in molds, very gently smoothing the filling evenly and allowing space for the final layer of chocolate. Pipe or spoon chocolate over the filling making sure each cavity is filled. Smooth chocolate with a small spatula or knife. Don’t obsess over any excess chocolate on the mold as this can be easily “cleaned-up” after chocolate hardens. Return molds to the freezer for 15-18 minutes or until chocolate is completely hardened.
Remove Kataifi Sweetheart Chocolate Bars from mold. If there is any excess chocolate, trim off with a sharp knife. Enjoy!
Nutrition
Serving size: 1/2 bar (40g), Amount per serving: Calories 210, Total Fat – 15g, Saturated fat – 10g, Trans Fat – 0g, Cholesterol – 5mg, Sodium – 50mg, Dietary Fiber – 0g, Total Carbohydrate – 19g Sugars – 16g, Protein –3g, Vitamin D – 0%, Calcium 4%, Iron 6%, Potassium – 0%
Tips
It is important that the melted chocolate be very fluid and not thick when you fill the molds. It will thicken as it cools. Reheat the chocolate as needed to maintain fluidity.
