We love a traditional peanut butter date bark, but this pistachio variation is absolutely sensational. If you like the original, you must try this. The pistachio caramel spread is the star of the show. We are obsessed with the Nobo one and we really recommend using it - its so delicious (we purchased online; yes, its that good). It's hard to resist spooning it from the jar!

Ingredients:
There is quite a bit of "measuring with your heart" here. You don't need to be too exact.

10-12 Medjool Dates
1/2 Jar Nobo Pistachio Spread
Handful Pistachios (roughly chopped)
100g Dark Chocolate
Sea Salt

Method:
1) Line a large plate with baking paper
2) Remove the stone from your dates. Open each date flat and place inside down on the baking paper. Keep them close to each-other on the paper .
3) Once all have been placed down, add another piece of baking paper on top of the dates and use the bottom of a glass or cup to flatten them out.
4) Remove the baking paper and spread the dates with a layer of pistachio spread.
5) Scatter with the chopped pistachios (keep some for the top).
6) Top with melted chocolate.
7) Sprinkle with sea salt, some more pistachios and another drizzle of the pistachio spread.
8) Place in the fridge to set.
9) Tear into pieces and store in an airtight container in the fridge.

Enjoy.