PISTACHIO CREAM BARS
Pistachio flavors abound in these dreamy and creamy bars, from the cookie crust to the filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat butter and 2/3 cup powdered sugar with electric mixer on low speed until blended. Beat on medium speed until light and fluffy. Beat in flour and baking powder. Stir in nuts. Press dough in bottom of pan.
- Bake 30 to 35 minutes or until golden brown. Cool completely in pan on cooling rack, about 1 hour.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. In another medium bowl, beat cream cheese and 1 cup powdered sugar on medium speed 1 minute or until creamy. Fold in vanilla and 1 1/2 cups of the whipped cream. Spread over baked crust. Refrigerate.
- In medium bowl, mix dry pudding mix and 1 cup milk as directed on package. Refrigerate 5 minutes. Fold in remaining whipped cream. Spread over cream cheese layer. Refrigerate at least 2 hours or until chilled. Cut into 6 rows by 4 rows. Garnish with additional chopped nuts, if desired. Store covered in refrigerator.
Nutrition Facts : Calories 287, Carbohydrate 23 g, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 204 mg
PISTACHIO WHITE CHOCOLATES
Steps:
- For the pistachio white chocolate butter: Combine the pistachios, white chocolate chips, sugar, salt, almond extract and vanilla in a food processor and blend, scraping the sides occasionally, until very creamy and spreadable, about 10 minutes.
- For the white hot chocolate: Gently heat the milk in a saucepan over medium heat and whisk in 4 to 6 tablespoons of the pistachio butter (4 tablespoons for a nice, light, not-too-sweet situation, or 6 for a very rich desserty sitch!). Save the remaining pistachio butter for another use.
WHITE CHOCOLATE BARK WITH PISTACHIOS AND DRIED CRANBERRIES
Steps:
- Line a rimmed baking sheet with parchment.
- Put 9 ounces of the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until just melted. Stir in the remaining 3 ounces chocolate and let stand 3 minutes. Stir until completely smooth. If there are still some lumps, microwave in 15-second intervals, stirring well after each, to melt any remaining chocolate, but take care not to heat more than necessary.
- Pour the chocolate onto the parchment and gently spread to a thickness of 1/4 inch. Sprinkle the pistachios and cranberries on top, pressing very lightly so they adhere. Sprinkle with the flaky salt.
- Refrigerate until set, about 20 minutes. Break into pieces and keep refrigerated until ready to serve.
PISTACHIO & MILK CHOCOLATE SQUARES
Try something different with Sarah Cook's Pistachio & milk chocolate squares - you won't be able to stop at just one piece!
Provided by Sarah Cook
Categories Treat
Time 1h20m
Yield Cuts into 16 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Whizz 125g of the pistachios, 75g of the chocolate and about half the sugar in a food processor until very finely chopped. Tip into a bowl with remaining sugar, butter, eggs, flour and milk, plus a pinch of salt, and beat. Scrape into the tin and bake for 35-45 mins until a skewer poked in comes out clean. Cool.
- Melt the remaining milk chocolate, stir in the soured cream and cool until spreadable. Trim the edges off the cake, then split in half. Spread a little icing over the base, sandwich the top of sponge back on. Spread remaining icing over the top, roughly chop the remaining pistachios and scatter them over. Cut into 16 squares to serve.
Nutrition Facts : Calories 342 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium
FROSTED PISTACHIO BARS
Bar cookies are the best-so fast and easy. Go as spooky as you dare when decorating this pan for Halloween. Shannon Sheehy, Chesterfield, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, pudding mix, sugar, baking powder and salt. In another bowl, whisk egg, oil, water and vanilla until blended; stir into flour mixture. If desired, stir in pistachios. (Dough will be stiff.), Press dough into a greased 13x9-in. baking pan. Bake 20-25 minutes or until edges begin to brown. Cool completely in pan on a wire rack., In a large bowl, beat cream cheese, butter, vanilla and salt until blended. Gradually beat in confectioners' sugar. Spread over top. Decorate as desired., Cut into bars before serving. Store in the refrigerator.
Nutrition Facts :
PISTACHIO SQUARES
A good friend and former co-worker brought these squares to a baby shower a number of years ago. Makes for a very delicious dessert to take to a family gathering or any occasion and guaranteed you'll get lots of requests for the recipe. Bet when you try them, you won't be able to stop at just one!!!
Provided by Nova Scotia Cook
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix first layer and press into 9 x 13 pan. Bake at 350 degrees for 15 minutes.
- Combine ingredients for second layer and spread on first layer.
- Mix pudding and milk; spread over second layer.
- Spread remaining Cool Whip over third layer.
- Sprinkle with chopped nuts.
- Place in refrigerator until ready to serve.
MOM'S PISTACHIO SQUARES
My mother has been making this dessert for years now for parties, showers, potlucks, etc..always to rave reviews. These are nice & light as opposed to other rich desserts and are very yummy!
Provided by Rhonda J
Categories Dessert
Time 43m
Yield 1 9x13 pan
Number Of Ingredients 11
Steps:
- For 1st Layer: Cream butter,sugar& flour,add nuts.
- Press in a greased 9x13 pan.
- Bake 10 mins.
- at 325.
- For 2nd Layer: Mix cream cheese and sugar at high speed and blend in Cool Whip.
- Spread over COOLED first layer.
- For 3rd Layer: Mix pudding and milk and place in the fridge for 3 minutes and pour over second layer.
- Spread top of dessert with additional Cool Whip (500ml.) and sprinkle with chopped nuts.
DARK CHOCOLATE, GINGER & PISTACHIO SQUARES
No cooking is required to make these vegan chocolate squares studded with stem ginger, gingernut biscuits and pistachios. Best enjoyed with an afternoon cuppa
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Oil a 20 x 20cm brownie tin and line with baking parchment. Tip the gingernuts into a food processor and blitz to crumbs. Melt the coconut oil in a small pan over a low heat or in a heatproof bowl in the microwave, then pour this over the crumbs and pulse to combine. Tip the mix into the prepared tin, press into an even layer and chill until needed.
- Meanwhile, put the chocolate in a heatproof bowl with 1 tbsp coconut oil and the ginger syrup. Slowly pour 150ml boiling water from the kettle into the chocolate mixture, whisking all the time until you have a smooth ganache. (If you haven't chopped the chocolate small enough and a few lumps remain, simply zap in the microwave for 10 seconds until smooth.) Stir in a large pinch of salt.
- Pour the ganache over the biscuit base and scatter with the stem ginger pieces, pistachios and a sprinkle of salt. Chill for at least 4 hrs until set, then cut into 25 bite-sized squares. Can be made up to three days in advance and kept covered in the fridge. Bring out of the fridge 20 mins before serving to soften up a little.
Nutrition Facts : Calories 144 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
DARK CHOCOLATE & PISTACHIO PORRIDGE
Dark chocolate and pistachios are a match made in heaven. This indulgent breakfast bowl is simple to make and full of decadent flavours and texture
Provided by Anna Glover
Categories Breakfast, Brunch
Time 15m
Number Of Ingredients 5
Steps:
- Heat the pistachios in a large saucepan over a medium heat for 1-2 mins until lightly golden and smelling toasted. Tip onto a plate.
- Put the Quaker Rolled Oats into the pan with the milk, cocoa, 200ml water and a small pinch of salt. Cook over a medium heat, continually stirring, for 5-6 mins until creamy and thick. Add a splash more water if you prefer a thinner porridge.
- Reserve one square of chocolate and finely chop the remaining. Stir the chopped chocolate through the porridge until melted and the oats are a deep chocolatey colour. Spoon into four bowls, and top with the toasted pistachios. Grate over the reserved chocolate and serve.
Nutrition Facts : Calories 399 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium
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