- 12 ounces high-quality white chocolate, finely chopped
- 1 teaspoon extra virgin coconut oil (optional)
- pinch sea salt
- 1 cup pistachio nuts, shelled and toasted (see note)
In a microwave safe bowl combine chopped white chocolate and coconut oil, if using. Microwave on high in 30 second bursts, stirring between bursts, until melted and smooth.
Line a baking sheet with parchment paper or a silicone baking mat. Spread melted chocolate into a rectangle on sheet, smoothing with a spatula. Sprinkle chocolate with salt and nuts.
Refrigerate 30 minutes to one hour (depending on if you used coconut oil), until firm. Break into large pieces.