Chopped pistachios, a crispy filling and a swirl of chocolate, set as a bark you snap into shards instead of individual bars.

Makes 1 tray · Easy · 15 minutes + chilling

Blades used

• Fine Dicer Blade — for pistachios

Ingredients

• 300g milk or dark chocolate, melted
• 1/2 cup pistachios, chopped
• 1/2 cup crispy rice cereal, toasted
• 1/3 cup pistachio spread or tahini
• Pinch flaky salt

Method

1. Chop the pistachios using the fine dicer blade.
2. Toast the crispy rice cereal in a dry pan until golden, then cool.
3. Stir the toasted crispy bits into the pistachio spread.
4. Spread half the melted chocolate onto a lined tray and let it firm slightly.
5. Dollop the pistachio mixture over the top, then swirl in the remaining chocolate.
6. Scatter chopped pistachios and flaky salt over the top, then chill for an hour before breaking into shards.

From our kitchen

Work fast once the chocolate is spread — it sets quicker than you'd expect at room temperature.