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This decadent chocolate pistachio dessert bar has become my go-to recipe whenever I want to impress guests without spending hours in the kitchen. The combination of creamy pistachio cheesecake layer topped with silky chocolate creates an elegant dessert that looks and tastes like it came from a high-end bakery.
I first created these bars for a small dinner party and they disappeared within minutes. Now they've become my signature dessert that friends specifically request when they visit.
Ingredients
- Digestive biscuits: Give the perfect slightly sweet base that complements the filling
- Unsalted butter: Binds the crust together and adds richness
- Kiri cheese cubes or Philadelphia cream cheese: Provides the tangy cheesecake element
- Thick cream: Ensures a silky smooth texture in the pistachio layer
- Powdered pistachios: Add that distinctive nutty flavor that pairs perfectly with chocolate
- Sweetened condensed milk: Provides sweetness and helps set the filling
- Plain milk chocolate: Creates the perfect topping that melts in your mouth
- Vegetable oil: Helps keep the chocolate layer soft when serving
- Pistachios for garnish: Add visual appeal and textural contrast
Step-by-Step Instructions
- Prepare the pan:
- Line an 8 inch square baking pan with parchment paper ensuring the paper extends over the sides for easy removal later. Grease the paper thoroughly to prevent sticking. Preheat your oven to 180°C to ensure consistent baking temperature.
- Create the biscuit base:
- Combine your powdered digestive biscuits with melted butter until every crumb is moistened. The mixture should hold together when pressed between your fingers. Transfer this mixture to your prepared pan and use the back of a measuring cup to firmly press it into an even layer across the entire base.
- Prepare the pistachio filling:
- Add kiri cheese cubes or cream cheese to your food processor along with thick cream, condensed milk and powdered pistachios. Blend continuously until completely smooth with no visible lumps. This usually takes about 2 minutes of processing. The mixture should have a pourable consistency while still being thick.
- Bake the cheesecake layer:
- Pour the pistachio mixture over your biscuit base, using a spatula to create an even layer. Bake in your preheated oven for 15 to 20 minutes until the filling firms up around the edges but still has a slight wobble in the center. If needed, cover with foil and use the top heating element to set the surface completely.
- Prepare the chocolate topping:
- Once the pistachio layer is baked and cooling, melt your milk chocolate. Use short 10 second microwave intervals, stirring thoroughly between each to prevent scorching. When completely melted and smooth, stir in the vegetable oil which helps maintain a soft texture even after refrigeration.
- Assemble the dessert:
- Pour the melted chocolate mixture over the cooled pistachio layer, using an offset spatula to spread it evenly to the edges. While still wet, sprinkle with chopped pistachios which will adhere to the chocolate surface. The contrast of green against the dark chocolate creates a beautiful presentation.
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The powdered pistachios are truly the star ingredient here. I discovered that grinding them myself in a coffee grinder dedicated to spices provides the freshest flavor and most vibrant green color compared to pre-ground options. My family always knows something special is coming when they smell the distinctive aroma of freshly ground pistachios in the kitchen.
Make It Your Own
This recipe welcomes personalization. For a Middle Eastern twist, add a teaspoon of orange blossom water or rose water to the pistachio filling. The subtle floral notes elevate the entire dessert to something truly special and unexpected. For a festive holiday version, I sometimes add a pinch of cardamom or cinnamon to the biscuit base.
Storage Tips
These bars keep beautifully in the refrigerator for up to 5 days when stored in an airtight container. Place parchment paper between layers if stacking to prevent sticking. You can also freeze them for up to 3 months simply by wrapping individual portions tightly in plastic wrap and placing in a freezer safe container. Thaw overnight in the refrigerator before serving.
Serving Suggestions
For the ultimate experience, remove these bars from the refrigerator about an hour before serving. This allows the chocolate layer to soften to that perfect consistency where it yields easily to a fork but still maintains its shape. Serve with a dollop of lightly sweetened whipped cream or a small scoop of vanilla ice cream for an extra special touch.
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These dessert bars will turn any gathering into something truly memorable.
Frequently Asked Questions
- → Can I use other nuts instead of pistachios?
Yes, you can substitute almonds, hazelnuts, or walnuts for the pistachios. Each will provide a different flavor profile while maintaining the texture of the bars. Just ensure they're finely ground to a powder for the filling.
- → What can I use instead of digestive biscuits?
Graham crackers, shortbread cookies, or vanilla wafers make excellent substitutes for digestive biscuits. Simply process them to fine crumbs and use the same quantity as specified in the original recipe.
- → How long do these bars keep?
When stored in an airtight container in the refrigerator, these Chocolate & Pistachio Bars will keep well for up to 5 days. The flavors often develop and improve after the first day.
- → Can I freeze these bars?
Yes, these bars freeze well. Cut into portions, wrap individually in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then allow to stand at room temperature for an hour before serving.
- → What is the purpose of adding vegetable oil to the chocolate?
Adding vegetable oil to the melted chocolate helps create a smoother consistency that's easier to spread and gives a slightly softer texture when set. This prevents the chocolate from becoming too hard and cracking when you cut into the bars.
- → Can I make these bars without baking?
This specific recipe requires baking to set the cream cheese pistachio layer. For a no-bake version, you would need to modify the filling by using gelatin or condensed milk to help it set in the refrigerator.