Chocolate Pistachio Bars Eid (Print Version)
# Ingredients:
→ Base
01 -
2 cups powdered digestive biscuits
02 -
100 grams melted unsalted butter
→ Filling
03 -
10 kiri cheese cubes or 10 tbsp of Philadelphia cream cheese
04 -
250 ml thick cream
05 -
1 cup powdered pistachios
06 -
1 tin sweetened condensed milk
→ Topping
07 -
160 grams plain milk chocolate
08 -
2 tsp vegetable oil
09 -
Chopped pistachios for garnish
# Instructions:
01 -
Preheat the oven to 180°C. Line an 8-inch square baking pan with parchment paper, ensuring the paper hangs over the sides for easy lifting. Grease the parchment paper.
02 -
Mix the powdered biscuits with melted butter. Press the mixture evenly onto the base of the pan.
03 -
In a food processor or blender, combine kiri cheese cubes, thick cream, condensed milk, and powdered pistachios. Blend until smooth. (Optional: Add orange blossom water or rose water for additional flavor.)
04 -
Pour the pistachio mixture over the biscuit base. Bake in the preheated oven for 15-20 minutes until the mixture sets and becomes firm. If not set within 20 minutes, cover the tray with aluminum foil and continue baking until the top is firm.
05 -
Melt the milk chocolate in a microwave in 10-second bursts, stirring after each interval, until fully melted. Mix in the vegetable oil.
06 -
Pour the melted chocolate evenly over the pistachio layer. Sprinkle sliced pistachios on top.
07 -
Refrigerate the dessert for 1 hour. Allow it to sit at room temperature for about an hour before serving to soften the chocolate. Enjoy.
# Notes:
01 -
The chocolate hardens when refrigerated. For the best texture, leave the dessert out for about an hour before serving.