Melt the white chocolate

• Melt the white chocolate over a double boiler or in the microwave, stirring every 5 seconds to avoid burning.

Mix the treats

• Add the melted white chocolate, the melted pistachio cream and the chopped pistachios to the rice crispies.
• Mix until everything is evenly coated.

Flatten onto the tray

• Flatten the mixture onto a lined baking tray to about 2 inch thickness, or as thick as you like.

Top and decorate

• Sprinkle extra chopped pistachios over the top.
• Drizzle with melted milk chocolate (or white or dark, to your preference).
• Finish with more chopped pistachios.

Set in the fridge

• Allow to set in the fridge for at least 2 hours.

Chop and store

• Chop into the desired shape.
• Store in an airtight container for up to a week in a cool dry place or in the fridge.