Recipe by Susie Burrell
Makes: 20-25 pieces
200g dark or milk chocolate
200g white chocolate
1 cup Mayver's Extra Crunchy Peanut Butter
1/2 cup pistachios
1/2 cup low sugar cranberries
1 cup pretzels
1. Melt chocolate over low heat. Stir in peanut butter.
2. Pour into baking tray lined with baking paper.
3. Top with a mix of cranberries, pretzels and pistachios.
4. Allow to set in fridge for 2-3 hours. Then break and serve.