Pistachio Chocolate Bars Recipe

These Pistachio Chocolate Bars are indulgent and delicious. They are not only beautiful but also easy to make and use simple ingredients for a healthier dessert or midday treat!

As my uncle said, this recipe is “repeatable”.

That is always how I know when I really nailed a recipe. He gives me honest feedback and I will always know if something isn’t good.

He called me up a few days later and asked when I can make more of these Pistachio Chocolate Bars to eat for his afternoon snack.

The chocolate bars are rich and indulgent in every bite.

However, they aren’t too much chocolate with the addition of pistachio butter and roasted pistachios on top.

It is the perfect combination of salty and sweet!

Main Ingredients

• Chocolate Chips
• Coconut Oil
• Pistachio Butter
• Roasted and Salted Pistachios

Types of Chocolate

While you could make this recipe with any type of chocolate, I recommend using either a semi-sweet or dark chocolate.

Let’s go through what makes each type of chocolate unique!

Milk Chocolate

In order for a chocolate to be called milk chocolate, it must contain at least twelve percent milk.

This can be in the form of milk powder, condensed milk, regular liquid milk, or any combination of those. Milk chocolate also usually contains sugar and cocoa butter.

Milk chocolate is also required to contain at least ten percent cocoa liquor. (Info from this website.)

While Milk Chocolate is delicious, I don’t recommend it for this specific recipe.

Semi-Sweet Chocolate

Technically, semi-sweet chocolate is a form of dark chocolate.

Both typically consist of cocoa solids, sugar, an emulsifier and vanilla.

There is no precise amount of sugar that categorises chocolate as semi-sweet. However, the name usually refers to chocolate that contains no more than 50% sugar.

Semi-Sweet Chocolate is also a great option or this recipe as it won’t be too sweet and not bitter.

Dark Chocolate

Dark Chocolate will contain between 18 to 99 percent cocoa.

Canada only requires an 18 percent chocolate liquor content to be considered dark chocolate. However, Europe and the United States require 35 percent.

Dark Chocolate can have a more bitter taste, but it is a great choice in a sweet recipe like this!

How to Temper Chocolate

If not using chocolate chips, break or chop the chocolate bar into small pieces.

Then place chocolate in the microwave for 30 seconds at a time on high power until most of the chocolate is melted.

Stir using a fork or whisk between each internal.

Make sure to not overheat the chocolate. If there are only a few clumps of chocolate, whisk and melt the chocolate in the residual heat instead of putting it back in the microwave.

How to Make Pistachio Chocolate Bars

1. Melt the chocolate chips in the microwave with the coconut oil at 30 second intervals
2. When there are just a few clumps of chocolate, stop and whisk until the clumps have disappeared
3. Add the pistachio butter and gently swirl into the chocolate
4. You don’t want it to get lost in the chocolate so only fold it in a few times
5. Transfer to an 8×8 square baking pan that is lined with parchment paper
6. Add more drizzles of pistachio butter on top of the chocolate (about 2-3 tbsp)
7. Swirl into the chocolate using a toothpick
8. Add roasted and salted pistachios on top
9. Chill in the fridge to set for 35-45 minutes or until the chocolate has hardened
10. Slice and enjoy!

Frequently Asked Questions

If you try this recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my small business and to your fellow readers!