Chocolate & Pistachio Bars
A delightful combination of a buttery biscuit base, creamy pistachio filling, and a glossy milk chocolate topping, these bars are perfect for gatherings and special occasions.
Ingredients
For the biscuit base
- 2 cups powdered digestive biscuits About 200–220 g
- 100 g melted unsalted butter
For the pistachio filling
- 10 pieces Kiri cheese cubes Alternatively, use 10 tbsp Philadelphia cream cheese
- 250 ml thick cream Heavy cream or whipping cream
- 1 tin sweetened condensed milk About 395 g / 14 oz
- 1 cup powdered pistachios Finely ground
For the chocolate topping
- 160 g plain milk chocolate
- 2 tsp vegetable oil To thin the melted chocolate slightly
- to taste Pistachios for garnish Sliced or chopped
Instructions
Preparation
- Preheat the oven to 180°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, allowing it to overhang for easy removal, and lightly grease the paper.
- Combine the powdered biscuits and melted butter in a bowl. Mix until everything is evenly moistened, then press the mixture firmly into the base of the prepared pan to form a compact crust. Chill for 5 minutes if it seems loose.
Making the Filling
- In a food processor, add the Kiri cubes (or cream cheese), thick cream, sweetened condensed milk, and powdered pistachios. Blend until smooth. Add 1–2 teaspoons of orange blossom or rose water if desired for a floral touch.
- Pour the pistachio cream mixture over the biscuit base and smooth the top with a spatula.
Baking
- Bake in the preheated oven for 15–20 minutes. The center should be set but may wobble slightly. If it hasn’t set after 20 minutes, tent with foil and finish under the oven’s top heat for a few more minutes until firm. Remove from the oven and cool to room temperature.
Chocolate Topping
- Melt the milk chocolate in a microwave-safe bowl or over a double boiler. Stir in 2 teaspoons of vegetable oil to loosen the chocolate for pouring.
- Pour the melted chocolate over the cooled pistachio layer and spread evenly. Sprinkle sliced pistachios on top.
Final Steps
- Refrigerate for 1 hour to set, then let the bars sit at room temperature for about 1 hour before serving to allow the chocolate to soften slightly.
- Cut into squares using a hot, dry knife and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For freezing, wrap individual squares tightly and store in a freezer-safe container for up to 1 month.