Call me strange, but I like pistachios. Especially, the ones that are already shelled and they have been toasted and salted. Yum, Yum! One down fall though, is they give me canker sores on my tongue. See, I'm strange. OK, you didn't want to know that info so I will proceed to the recipe.
1/2 pkg. almond bark
1 pkg. pistachios
Melt almond bark. Add pistachios. Stir well. Spread on wax paper lined cookie sheet. When set up, break into pieces. Store in air tight container.
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