Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.

Melt the salted butter in a medium saucepan over medium heat, stirring until golden brown and nutty, about 5-7 minutes. Let cool slightly.

In a mixing bowl, combine the cooled brown butter, brown sugar, granulated sugar, egg, heavy cream, and vanilla extract. Mix until smooth and creamy.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients, stirring gently until just combined.

Fold in the chocolate chips gently, ensuring even distribution throughout the dough.

Toast the kataifi in a skillet with a tablespoon of butter over medium heat until golden and crispy, about 4-5 minutes. Mix in pistachio cream.

Spread half of the cookie dough as a base in the prepared pan, layer with the kataifi mixture, then top with the remaining dough. Bake for 25-30 minutes.

Let the bars cool completely before slicing for a perfect presentation.