Ingredients
- 350 g dark chocolate (at least 70 per cent cocoa solids, chopped)
- 397 g Condensed milk (1 can)
- 30 g Butter
- 36 pinch Salt
- 150 g Unsalted pistachios (shells removed)
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30 g
Butter
Alternative: vegan butter
Instructions
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Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined.
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Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into small pieces.
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Remove the pan from the heat and stir in most of the bashed nuts, saving a few for the top.
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Line a 23cm/9in square tin with foil, letting the foil hang over the sides, then pour in the chocolate mixture and spread evenly.
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Sprinkle the remaining nuts over the top and press down gently.
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Leave to set in the fridge for at least 2 hours before cutting into squares.
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