Ingredients
Method
1.Grease and line a 30x20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
2.Process biscuits in a food processor until fine crumbs form. Transfer to a large bowl. Measure 1 1/2 cups of biscuit crumbs; return to food processor.
3.Add pistachios to crumb mixture in food processor; process until well combined. Transfer to a medium bowl.
4.Add butter and honey; mix well to combine. Press into base of prepared pan; level top. Cover with plastic food wrap; chill for 15 minutes or until firm.
5.Place chocolate and cream in a large microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring between bursts, until melted and smooth. Add remaining biscuit crumbs and cinnamon to chocolate; stir until well combined.
6.Spread chocolate mixture over chilled biscuit base; sprinkle top with extra pistachio. Cover with plastic food wrap; chill for 2 hours or until set. Transfer to a large board. Cut into 24 squares.
You can use milk arrowroot biscuits instead of milk coffee biscuits.
Note