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
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