Chocolate Pistachio Bars For Eid (Print Version)
# Ingredients:
→ Base Layer
01 -
2 cups powdered digestive biscuits
02 -
100 grams melted unsalted butter
→ Pistachio Cream Layer
03 -
10 kiri cheese cubes or 10 tbsp Philadelphia cream cheese
04 -
250 ml thick cream
05 -
1 cup powdered pistachios
06 -
1 tin sweetened condensed milk
→ Chocolate Topping
07 -
160 grams plain milk chocolate
08 -
2 tsp vegetable oil
09 -
Pistachios for garnish
# Instructions:
01 -
Preheat oven to 180°C. Line an 8-inch square baking pan with parchment paper, ensuring it hangs over the sides for easy lifting later. Grease the paper.
02 -
Mix powdered digestive biscuits with melted butter. Press this mixture evenly onto the base of the prepared pan.
03 -
In a food processor or blender, add kiri cheese cubes, thick cream, sweetened condensed milk, and powdered pistachios. Blend well until smooth.
04 -
Pour the blended pistachio cream mixture over the biscuit base. Bake in the preheated oven for 15-20 minutes until firm. If the mixture does not set, cover the pan with aluminum foil and activate the top flame to firm up the top layer.
05 -
Melt the milk chocolate in 10-second intervals in a microwave, stirring after each interval until fully melted. Add the vegetable oil and mix well.
06 -
Pour the melted chocolate over the baked pistachio cream layer and spread evenly. Sprinkle sliced pistachios on top.
07 -
Refrigerate for 1 hour. Allow the dessert to sit at room temperature for an hour before serving to soften the chocolate layer. Serve and enjoy.
# Notes:
01 -
The chocolate becomes hard in the refrigerator. Let the dessert sit at room temperature for about an hour before serving for optimal texture.