One 7.5-ounce container marshmallow creme, such as Fluff
1 tablespoon orange marmalade
1 cup Marcona almonds
1 cup pistachios
1/8 teaspoon kosher salt
2 ounces 70-percent dark chocolate
Preheat the oven to 350 degrees F.
Mix together the marshmallow creme and marmalade with a rubber spatula in a medium bowl. Set aside.
Spread the almonds and pistachios on a rimmed baking sheet. Toast in the oven just until fragrant, about 5 minutes. Add the warm nuts and salt to the bowl with the marshmallow creme and fold everything together. Divide the mixture evenly among 8 serving dishes and cool to room temperature. Grate the chocolate over the top just before serving.