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Pistachio Bark
from the kitchen of Sharmagne Leland-St. John

12 squares semi-sweet chocolate
1 cup pistachio nuts, shelled and toasted

Break the chocolate into squares and place in the top of a double boiler.
Place over low heat and stir until the chocolate is completely melted.
Stir the nuts into the chocolate.

Spoon the mixture out onto a wax paper-lined baking sheet.

Refrigerate for 1 hour until firm.

Break into bite sized pieces. Store in a tin box for holiday gifting.


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