Step 1

Melt chocolate over a double boiler.

Step 2

Remove from heat, and gently fold in Chex and cinnamon.

Step 3

Pour mixture onto a baking sheet lined with parchment paper or a Silpat baking mat. Using a spatula, spread in an even layer; sprinkle with orange zest and pistachios.

Step 4

Allow to set then break up into large chunks. To speed hardening, place in the fridge for 30 minutes.