White Chocolate Fruit & Nut Corn Thins Slice

Tim Bone from Good Chef Bad Chef has created this delicious recipe using Corn Thins slices

Line a tray with baking paper and set aside.

Toast pistachios in a dry pan over medium heat for a couple of minutes until fragrant and toasted. Remove and roughly chop.

Mix pistachios, apricots and cranberries in a bowl.

Place the white chocolate and oil in a metal bowl. The oil gives your chocolate a nice shine. Boil water in a pot on the stove. Place the bowl of chocolate on the pot, being careful that the water doesn’t touch the base of the bowl. Stir until fully melted.

Once melted, remove from the heat and dip each Corn Thins slice into the chocolate, coating only half of each Corn Thins slice. Place each Corn Thins slice onto the lined baking tray.

Sprinkle fruit mix, salt flakes and ground Szechuan peppercorns onto the chocolate before it sets.

Place in the fridge and allow to set before enjoying!