6 oz white chocolate or you could use any chocolate you prefer
1/2 cup shelled pistachios, coarsely chopped
3/4 tsp pink salt
1/8 to 1/4 tsp Carolina Reaper flakes OR Ghost OR Scorpion flakes depending on your spice tolerance, optional
Additional optional toppings:
1/2 cup dried cherries OR cranberries, cherries may need a light chop
Melt the white chocolate using a double boiler or in the microwave in a microwave safe bowl until melted and smooth. Stir in the nuts and optional toppings if using, reserving a few of each for garnish. Remove the double boiler insert, dry the bottom with a dish towel, then use a spatula to scrape the chocolate out onto a parchment paper lined cookie sheet. Spread out to desired thickness, 1/8 inch to 1/4 inch generally. Sprinkle with reserved nuts and dried fruits. Sprinkle the pink salt evenly over the chocolate, as well as the chile flakes/powder. Place in refrigerator until hard, then break up into desired size pieces. Store in a plastic bag or container in the refrigerator until needed.