Description
These Chocolate & Pistachio Bars are rich, nutty, and satisfyingly crunchy-chocolatey — a no-bake treat you can make with minimal effort and enjoy as dessert, snack, or treat with coffee or tea.
Ingredients
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200 g dark chocolate (high-quality, 60–70 % cocoa recommended)
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1 cup shelled pistachios, roughly chopped (toast lightly for extra flavor if you like)
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2 tablespoons unsalted butter (for smoothness)
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2 tablespoons honey or maple syrup (for gentle sweetness and binding)
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½ teaspoon sea salt (to enhance chocolate and nuts)
Optional Add-Ins:
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1 teaspoon vanilla extract (for extra aroma)
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½ cup dried fruits (e.g. cranberries, raisins) — for sweetness & chewiness
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Coconut flakes — for more texture and a tropical hint
Instructions
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Prep
Line an 8×8-inch (or similar) pan with parchment paper — helps with easy removal. -
Melt Chocolate
Break the dark chocolate into small pieces and melt gently over a double boiler (or in the microwave in short bursts, stirring often) until smooth and glossy.
Stir in the butter, honey (or maple syrup), and sea salt until fully combined. -
Add Pistachios (and Optional Add-Ins)
Let the chocolate mixture cool slightly (so pistachios don’t sink). Then fold in the chopped pistachios (and dried fruit or coconut flakes if using) until evenly coated. -
Set the Bars
Pour the mixture into the lined pan, spread evenly with a spatula, and press gently to compact.
Refrigerate for at least 2 hours (or until fully set and firm). -
Slice & Serve
Remove from the fridge, let sit 5 minutes. Use a sharp knife (warm under hot water for clean cuts) to slice into bars.
Notes
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Use good-quality dark chocolate for best taste and texture.
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Let melted chocolate cool a bit before folding nuts — ensures even distribution and avoids sinking.
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Press bars firmly before chilling so they hold together well.
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Store in an airtight container in a cool, dry place or fridge for longer shelf life.