I think pistachio liqueur would be a better addition than amaretto. I once had a marzipan-filled chocolate with a glass of cognac, and it was nice, but when I switched from cognac to amaretto it was so much better! If you’re going nuts, stay with the same nut!
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Aw, man! Don’t remind me of that incredible pistachio liqueur we brought back from Sicily this summer, and which I polished off in two nights. I don’t usually care for sweet drinks but it was delish over ice. Plus PISTACHIOOOOOO 
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I need to do this.
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Yes!!!
It’s really just about using the recipe as a base. Certainly if one has a pistachio liqueur they like that is on hand, feel free to use that!
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In the dairy case at the grocery store, and ingredients from the La Fermière website. I’m not as much a pistachio fiend as some of you (almonds reign supreme in my world), so I doubt I’ll try it.
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I’d be all over this 
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Well, duh. 
La Fermiere is based in the northeast, so you might be able to find it in PA.
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Maybe in a big city. Our state supermarkets aren’t that fancy, and Wegmans mostly just carries their own brand these days. But I’ll be on the lookout!
Looks like Wegmans in your neck of the woods does have a few of their products but not this one.
It’s OK - the chocolate one tasted better
I ate the dubai bar.
I’m proud of myself I didn’t eat it in one sitting.
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Tried it yesterday and Normally like salted chocolates but that one felt quite unbalanced (but will of course still finish it
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I didn’t think it was that great, either. But we also finished it, eventually.
