Place the chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until fully melted and smooth.

Pour about half of the melted chocolate into a chocolate bar mold. Tilt and spread the chocolate evenly along the bottom and sides of the mold.

Transfer the mold to the freezer and chill for about 20 minutes, or until the chocolate is fully set.

While the chocolate chills, melt the butter in a pan over medium-low heat.

Add the kataifi and toast for about 10 minutes, stirring frequently, until lightly golden and crisp.

Transfer the toasted kataifi to a bowl. Add the peanut butter and powdered sugar, then mix until fully combined and evenly coated.

Remove the mold from the freezer and spread the kataifi mixture evenly over the hardened chocolate layer.

Pour the remaining melted chocolate over the filling, smoothing the top. Return the mold to the freezer until fully set.

Once completely firm, carefully remove the chocolate bar from the mold.

Enjoy fresh, or store in a chilled environment for up to 14 days.