Chocamel Pistachios

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TRH Chocamel pistachios

150g White bakers chocolate
20ml milk
2 blocks of Mackintosh creamy toffee
5ml boiling water
Pistachios – crushed

Firstly you have to get your parchment paper ready.
You can draw a circle or go free hand with the chocolate.  I just used a small tin of peas and placed it on the parchment paper, then used a thin knitting needle to draw the circle on the paper.  It’s faint but visible enough to give you an idea how to pour your chocolate.
Melt the chocolate with the milk in the microwave, and mix till smooth. Be careful, do not cook it, I would say go 10-15 seconds at a time, and if required, add some more time.
Spoon chocolate in a thin-ish layer to cover the circle.
Set in fridge to harden.
In the meantime, melt the toffee with the water in the microwave, again no more than 10 seconds at a time, then mix till smooth.
Now you have to work fast or the toffee will set before you’re done.
Spoon some of the toffee mixture over the hard chocolate circles and spread it in an even layer.
Sprinkle with crushed pistachios or any other salty nut and press the nuts into the caramel.
Leave in the fridge till hard and yummy, enjoy it!!

Prepared, tried and tested: The Recipe Hunter (Cook & Enjoy)
My own made up recipe, if you can call this a recipe.

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