Ingredients

Makes: 16 squares
Prep: 35 mins
Chill: 1 hour

Base:

• 200g digestive biscuit
• 40g chopped pistachios
• 30g unsweetened cocoa powder
• 50g caster sugar
• 50g desiccated coconut
• 150g butter

Filling:

• 350g pistachio spread
• 40g chopped pistachios

Topping:

• 250g dark chocolate, melted
• 80g white chocolate, melted
• 1 tbsp chopped pistachios

Method

1. Grease and line a 9" square brownie tin with parchment paper, and set aside.
2. For the base, blitz the digestive and add to a large bowl.
3. To this, add the coconut, sugar, chopped pistachios, and cocoa powder. Mix.
4. Add the butter and mix well.
5. Spoon and press this into the base of the tin and chill for 20 mins.
6. For the filling, simply spread the pistachio paste over the chilled base and sprinkle on the chopped pistachio nuts.
7. Chill for another 30 minutes.
8. For the topping, pour and spread the melted dark chocolate over the pistachio layer.
9. Drizzle the white chocolate in lines over the dark, and using a skewer, drag the white chocolate through the dark to create a swirl effect.
10. Finally sprinkle on some chopped pistachios and place in the fridge for 5 minutes to allow the chocolate to firm up.
11. Portion and serve.