Fudge-Bottom Pistachio Bars
Alicia Weinbrecht
ingredients
- 1 1/2 cups graham cracker crumbs
- 3 tbsp sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 16 oz heavy cream
- 2 (4 oz) bars bittersweet or semisweet chocolate, finely chopped
- 8 oz light cream
- 1 (3.4 oz) package instant pistachio pudding mix
- 1/2 cup chopped unsalted pistachios
directions
- 1
1. preheat oven to 350 F. line a 9-inch square baking pan with nonstick foil. in a bowl, mix crumbs and sugar; stir in butter. press onto bottom of pan, in an even layer. bake 8 min. cool on rack.
- 2
2. in a saucepan, heat 8 oz of the heavy cream until just below a simmer; remove from heat. add chocolate; whisk until smooth. pour onto crust. refrigerate 1 hour.
- 3
3. in a bowl, mix remaining 8 oz of the heavy cream with the light cream; add pudding mix. beat on high speed until thick, stiff peaks form. spread mixture on chocolate layer evenly. sprinkle top with pistachios. cover and freeze 8 hours. lift bar from pan; let sit at room temperature. cut into 12 bars while still partly frozen. store bars in a freezer container and refreeze. serve bars partly frozen or fully thawed.
notes
Once frozen, I cut the edges off before cutting the individual squares-- the presentation is much prettier and you get lots of edges to snack on!
Source: Jennifer Lee Tjia
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