Three-Ingredient Pistachio Crispy Cups

1. Melt the chocolate in the microwave on 10 second bursts until smooth.

2. Add the pistachio spread and stir until combined.

3. Add the rice crispies and a pinch of salt.

4. Portion the mixture into 12 mini muffin holes.

5. Drizzle over some pistachio spread, using about 1/4 teaspoon for each.

6. Swirl the spread through the mixture.

7. Scatter over chopped pistachios if desired.

8. Leave to set in the fridge for 1 hour.

9. Pop them out of the tray and enjoy.

Notes

1. This recipe makes 12 cups and requires a mini muffin silicon tray.