Ingredients

The following ingredients have 26 Servings
  • 2 (12 oz) Ghirardelli semi-sweet chips
  • 1/4 cup pistachios, roughly chopped
  • 1 1/2 teaspoon course sea salt

Instruction

  • Place a sheet of parchment paper on a baking sheet. Spray with cooking spray, set aside.
  • Add Ghriardelli chips to a medium glass bowl.
  • Fill a medium saucepan with 3 inches of water, bring to a boil. Place glass bowl filled with chocolate on top of the saucepan with boiling water. (essentially you are creating a double boiler)
  • Continue to stir chocolate chips with a spatula as they melt. You are looking for it to be smooth and pour-able.
  • Pour melted chocolate onto grease baking sheet, spread the chocolate onto baking sheet so it’s about 1/4″ thick.
  • Sprinkle with course sea salt and pistachio.
  • Place baking sheet in refrigerator for 1 hour.
  • Break up into uneven pieces and serve.