Pistachio Delight Bars
Ingrediënten
For the Crust:
- 1 egg lightly beaten
- ½ cup of unsalted butter
- ¼ cup of unsweetened cocoa powder
- 2 tablespoons of granulated sugar
- 1 teaspoon of vanilla extract
- 2 cups of finely crushed cinnamon graham crackers
- ½ cup of finely chopped pistachio nuts
For the Filling:
- ¼ cup of unsalted butter softened
- ¼ cup of pistachio instant pudding and pie filling mix
- ¼ cup of half-and-half or milk
- 1 ½ cups of powdered sugar
For the Topping:
- 6 ounces of bittersweet chocolate coarsely chopped
- ¼ cup of unsalted butter
- ½ cup of coarsely chopped pistachio nuts
Preparation Time: 35 minutes / Chill Time: 3 hours
Instructies
- Line a 9-inch square baking pan with foil, allowing the foil to overhang the edges.
- This will make it easier to lift the bars out later.
- For the crust, in a medium saucepan, combine the egg, 1/2 cup of butter, unsweetened cocoa powder, granulated sugar, and vanilla extract.
- Cook and stir over medium-low heat until the butter is melted, and the mixture just starts to bubble.
- Remove from heat.
- Stir in the crushed graham crackers and finely chopped pistachios.
- Press this crumb mixture firmly into the prepared pan.
- For the filling, in a medium bowl, beat the softened 1/4 cup of butter, pistachio instant pudding mix, and half-and-half with an electric mixer on medium speed until well combined.
- Gradually add the powdered sugar, beating until the filling is smooth and creamy.
- Spread this filling over the crust.
- Cover and refrigerate for at least 1 hour, or until it's firm.
- For the topping, in a small saucepan, melt the bittersweet chocolate and 1/4 cup of butter over low heat, stirring until smooth.
- Spread this chocolate topping over the filling and sprinkle the coarsely chopped pistachios on top.
- Cover and refrigerate for an additional 2 hours, or until everything is firm.
- Using the foil overhang, lift the uncut bars out of the pan.
- Cut into bars.
Notes / Tips / Wine Advice:
Storage:
To store these delicious Pistachio Delight Bars, layer them between sheets of waxed paper in an airtight container and keep them in the refrigerator for up to 3 days. Enjoy!
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