For my dad’s birthday, he requested something with pistachios. Normally, my mom makes him a delicious pistachio cake, but this year we decided to make him something a little different as well as something fairly healthy since my mom is on Weight Watchers. My sister, mom, and I decided to make him some pistachio chocolate bars. We found several different recipes online and took bits and pieces from each one. We wanted to make a bar that could be frozen with a graham cracker crumb base and pistachio pudding incorporated into it. This bar is delicious because it has 5 layers: a graham cracker crumb base, a layer of chocolate, a layer of pistachio pudding, a layer of Cool Whip, and a layer of fresh chopped pistachios. These bars are delicious and they’re pretty healthy too (we used low-fat pistachio pudding, low-fat graham crackers, and low-fat Cool Whip)!
Do you like pistachio-based desserts? What are your favorites?
- 2 cups graham cracker crumbs
- 2 tbsp sugar
- 1 stick unsalted butter, melted
- 1 cup semisweet chocolate chips, melted
- 2 cups milk, plus 2-3 tbsp
- 1 package instant pistachio pudding mix
- 1 container (8 oz) of Cool Whip
- 1/4 cup chopped pistachios
- Preheat oven to 350 degrees. Coat a 11 x 7-inch baking pan with cooking spray.
- In a bowl, mix graham cracker crumbs and sugar and stir in melted butter. Press crumb mixture onto bottom of pan and bake 8 minutes. Allow to cool.
- In a microwave-safe bowl, melt chocolate chips and add 2-3 tbsp milk until smooth. Spread over crust and refrigerate until hard, about 30 minutes.
- Meanwhile, combine pistachio pudding mix with 2 cups milk and whisk until creamy and smooth, 2 minutes. Refrigerate pudding 10-15 minutes or until set.
- Once chocolate has hardened, spread pudding evenly over top of chocolate. Spread Cool Whip on top of pistachio pudding and sprinkle with crushed pistachio nuts.
- Freeze bars until hardened, about 2 hours.