Neven Maguire's Pistachio Rice Krispie Bars

INGREDIENTS

• 225g Butter, diced
• 1 Jar Simply Better Pistachio Spread
• 4 Tbsp. Golden Syrup
• 125g Rice Krispies
• 2 Bars Simply Better Single Origin Colombian Milk Chocolate
• 3 Tbsp. Simply Better Single Source Irish Jersey Cream
• 1 Pack Simply Better Indulgent Pistachio & Raspberry Shards

METHOD

1. Put the butter, pistachio spread and golden syrup in a small saucepan over a low heat and stir until smooth and melted. Set aside to cool slightly for 15 minutes.
2. Meanwhile, break the chocolate into squares and put into a separate bowl with the cream. Set over the pan of simmering water to melt, then stir with a spatula until smooth. Leave to cool a little.
3. Line a 23cm square baking tin with parchment. Gently fold the rice krispies into the pistachio mixture and spoon into the prepared baking tin, gently smoothing out the top. Spoon over the melted milk chocolate mixture and spread with a palette knife into an even layer, then break up the pistachio & raspberry shards and scatter on top.
4. Place the pistachio rice krispie bars in the fridge for at least 4 hours to firm up or overnight is perfect. When ready to serve, lift out the parchment and put on a chopping board, then cut into bars and arrange on a plate to serve. Any leftovers will keep happily in an airtight tin in the fridge for up to one week.