Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper and spread the knafeh pastry evenly, breaking up clumps.

Drizzle the melted butter over the knafeh and toss to coat all strands.

Bake for 10–12 minutes, stirring every 3–4 minutes, until the knafeh is golden brown and completely crispy. Remove from oven, sprinkle with granulated sugar and a pinch of salt, then let cool fully.

Place pistachios in a food processor and pulse to a fine meal. Add tahini, neutral oil, powdered sugar, and 1/4 teaspoon salt; process 2–3 minutes until smooth and spreadable.

Transfer pistachio mixture to a bowl and fold in the cooled toasted knafeh, keeping as much crunch as possible.

Set up a double boiler. Melt two-thirds of the chopped chocolate, stirring until it reaches 115°F (46°C). Remove from heat, add remaining chocolate, and stir until temperature drops to 88°F (31°C). Blend in coconut oil.

Spoon about 2 tablespoons tempered chocolate into each bar mold and coat sides evenly. Refrigerate molds for 5 minutes until shells set.

Fill each chocolate shell with the pistachio-knafeh mixture, pressing gently and leaving 3 mm at the top.

Cover filling with more tempered chocolate, smoothing with an offset spatula and tapping molds to release air bubbles.

Refrigerate at least 2 hours until chocolate is completely firm. Unmold bars and let sit 5 minutes at room temperature before serving.