Labadie Recipe Database

Name Fudge-Bottom Pistachio Bars Number of People 12 List of Ingredients 1 1/2 cups graham-cracker crumbs 3 T. sugar 1/4 cup (1/2 stick) unsalted butter, melted 16 oz. heavy cream 8 oz. bittersweet or semisweet chocolate, finely chopped 8 oz. light cream 1 package instant pistachio-pudding mix 1/2 cup chopped, unsalted pistachios Description Preheat oven to 350 degrees. Line a 9-inch square baking pan with nonstick foil.  In a bowl, mix crumbs and sugar; stir in butter.  Press onto bottom of pan, in an even layer.  Bake 8 minutes.  Cool on rack. In a saucepan, heat 8 oz. of the heavy cream until just below a simmer; remove from heat.  Add chocolate; whisk until smooth.  Pour onto crust.  Refrigerate 1 hour. In a bowl, mix remaining 8 oz. of the heavy cream with the light cream; add pudding mix.  Beat on high speed until thick, stiff peaks form.  Spread mixture on chocolate layer evenly.  Sprinkle top with pistachios.  Cover and freeze 8 hours.  Lift bar from pan; let sit at room temperature.  Cut into 12 bars while still partly frozen.  Store bars in a freezer container and refreeze.  Serve bars partly frozen or fully thawed. Time 25 minutes prep plus 8 minutes cook Difficulty (1-5) 1 Notes Each serving:  423 calories, 34 g fat, 5 g protein, 31 g carbohydrates Image