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Line a 9x13 inch baking pan or tray with parchment paper, leaving an overhang on the sides for easy removal. Set aside.

In a large pot or Dutch oven, melt the butter or ghee over medium heat.

Add the shredded kataifi to the melted butter. Stir continuously with a wooden spoon or spatula, toasting the kataifi until it turns a golden brown color. This should take about 5-7 minutes. Be careful not to burn it.

Remove the pot from the heat. Stir in the Bourbon vanilla extract and 1/2 cup of pistachio paste until well combined.

Add 8 ounces of the mini marshmallows to the kataifi mixture. Return the pot to low heat. Stir continuously until the marshmallows are completely melted and fully combined with the kataifi, creating a sticky base. If desired, use a kitchen torch to lightly toast the tops of some of the marshmallows before stirring.

Remove the pot from the heat. Add the remaining 2 ounces of mini marshmallows and stir them into the mixture until they are just incorporated and partially melted, providing pockets of soft marshmallow throughout the treats.

Transfer the entire kataifi-marshmallow mixture from the pot onto the prepared parchment-lined baking pan. Place another piece of parchment paper on top of the mixture.

Using a heavy, flat object (like a cookbook or another baking pan), press down firmly and evenly on the mixture, flattening it into a compact, even layer. Ensure the mixture is spread to the edges of the pan.

Remove the top parchment paper. Drizzle the additional 2 tablespoons of pistachio paste in lines over the flattened bar. Sprinkle the chopped pistachios generously over the top.

Allow the treats to set at room temperature for at least 30 minutes, or in the refrigerator for 15-20 minutes, until firm.

Once set, use the parchment paper overhang to lift the slab from the pan. Place it on a cutting board and cut into individual squares before serving.


Line a 9x13 inch baking pan or tray with parchment paper, leaving an overhang on the sides for easy removal. Set aside.

In a large pot or Dutch oven, melt the butter or ghee over medium heat.

Add the shredded kataifi to the melted butter. Stir continuously with a wooden spoon or spatula, toasting the kataifi until it turns a golden brown color. This should take about 5-7 minutes. Be careful not to burn it.

Remove the pot from the heat. Stir in the Bourbon vanilla extract and 1/2 cup of pistachio paste until well combined.

Add 8 ounces of the mini marshmallows to the kataifi mixture. Return the pot to low heat. Stir continuously until the marshmallows are completely melted and fully combined with the kataifi, creating a sticky base. If desired, use a kitchen torch to lightly toast the tops of some of the marshmallows before stirring.

Remove the pot from the heat. Add the remaining 2 ounces of mini marshmallows and stir them into the mixture until they are just incorporated and partially melted, providing pockets of soft marshmallow throughout the treats.

Transfer the entire kataifi-marshmallow mixture from the pot onto the prepared parchment-lined baking pan. Place another piece of parchment paper on top of the mixture.

Using a heavy, flat object (like a cookbook or another baking pan), press down firmly and evenly on the mixture, flattening it into a compact, even layer. Ensure the mixture is spread to the edges of the pan.

Remove the top parchment paper. Drizzle the additional 2 tablespoons of pistachio paste in lines over the flattened bar. Sprinkle the chopped pistachios generously over the top.

Allow the treats to set at room temperature for at least 30 minutes, or in the refrigerator for 15-20 minutes, until firm.

Once set, use the parchment paper overhang to lift the slab from the pan. Place it on a cutting board and cut into individual squares before serving.
