Gino's recipe mixes tempting chocolate with crunchy pistachio to make the perfect treat.
Ingredients
- 50 g1¾ oz salted butter
- 300 g10½ oz good-quality dark chocolate (70per cent cocoa solids), broken into pieces
- 3 tbsp golden syrup
- 2 tbsp Amaretto liqueur
- 200 g7 oz rich tea biscuits
- 80 g2¾ oz mini marshmallows
- 80 g2¾ oz crushed pistachio nuts
- Icing sugar, for dusting
Method: How to make Chocolate and pistachio crunch bars
Place the butter, chocolate, syrup and Amaretto liqueur in a heavy-based saucepan and gently heat until melted. Pour 150ml of the mixture out of the pan and set aside.
Place the biscuits into a large bowl and crush into crumbs with your hands. Fold into the chocolate mixture in the saucepan, along with the marshmallows and pistachio nuts.
Pour the mixture into a foil tray measuring about 25cm square, and use a spatula to flatten as best you can. Pour over the reserved melted chocolate and smooth the top.
Cover with clingfilm and refrigerate for about 3 hours or overnight.
To serve:
Push out the cake on a chopping board and cut into 24 fingers. Dust with icing sugar and place on a large serving dish.
