Ingredients
3 cups (720 mL) ground pistachios
1 cup (240 mL) M&M'S® Chocolate Mini Baking Bits
1¼ cups (300 mL) confectioners' sugar
1 tbs. ground cardamon
2/3 cup (160 mL) unsalted butter, melted
1 pound filo pastry, defrosted

Syrup Mixture:
2 cups (480 mL) granulated sugar
1¼ cups (300 mL) water

Procedure
Mix the sugar and water in a saucepan and simmer for 10 minutes after bringing it to a boil.
Remove approximately half of the syrup.

Mix pistachios and cardamon into syrup still in saucepan and cook for approximately 10 minutes, or until thick.
Take one sheet of filo pastry at a time and layer it into a baking dish.
Make sure to brush drawn butter over each sheet.
Do this until six layers have been placed. Make sure you leave unused filo pastry covered by wet towels.
Mix the confectioners' sugar into the cooled nut-syrup mixture to thicken it.
Spread HALF of nut mixture over filo pastry. Press well with a spoon. Put another six layers of well-buttered filo pastry on the nut mixture.

Put remaining nut mixture over pastry. Sprinkle approximately half of M&M'S® Chocolate Mini Baking Bits over nuts. Place six final buttered layers of filo dough. Cut top layer of pastry into small diamond shapes and pour remaining butter over the top.

Bake for 20 minutes in a pre-heated 325° degree oven. Increase the heat to 400° degrees and bake for an additional 15 minutes, until pastry is light golden and puffed.
Remove from the oven and allow the baklava to cool.

Once cooled to about room temperature, drizzle most of the syrup over the dish.
Top with the remainder of the M&M'S® Chocolate Mini Baking Bits and save the rest of the syrup for serving.

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