Description
Chocamel Pistachios combine sweet, smooth chocolate with rich toffee and a nutty crunch. They are simple enough to whip up anytime.
Ingredients
Units
Scale
- 150g White Bakers chocolate
- 20ml Milk
- 2 blocks Nestle Mackintosh creamy toffee
- 5ml boiling water
- Pistachios, crushed (amount as desired)
Instructions
- Grab some parchment paper and get ready.
- You can draw a circle or just go freehand with the chocolate. I used a small 425g tin, placed it on the paper, and lightly traced around it with a thin knitting needle. The circle doesn’t need to be perfect, just a guide.
- Melt 150g White baker’s chocolate with 20ml milk in the microwave.
- Go slow, 10–15 seconds at a time, stirring in between. Don’t overcook it; you want it smooth, not grainy.
- Spoon a thin-ish layer of the melted chocolate to cover your circle on the parchment paper. Pop it in the fridge to harden.
- While the chocolate sets, melt 2 blocks Mackintosh creamy toffee with 5ml boiling water.
- Same rule: 10 seconds at a time, then stir. You want it smooth and runny, but not too hot.
- Work quickly! Once the chocolate is firm, spoon some of the toffee mixture over it and spread evenly.
- Sprinkle crushed pistachios over the caramel, pressing them lightly into the surface. You can also use any salty nut if you prefer.
- Chill in the fridge until everything is set and ready to munch.
- Enjoy your crunchy, sweet little treats!
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes. My own made-up recipe, if you can call this a recipe.
