Chocolate Pistachio Coconut Bars

Short description

These Chocolate Pistachio Coconut Bars are a layered dessert masterpiece combining a fudgy chocolate base, a creamy pistachio-coconut filling, and a glossy chocolate ganache topping. With rich textures and vibrant flavors, they’re perfect for holidays, gifting, or anytime indulgence.

Why You’ll Love This Recipe

• Triple layer delight: Each bite offers a fudgy, creamy, and silky texture.

• Nutty and tropical twist: Pistachio and coconut make a unique, flavorful pairing.

• Visually striking: The green-tinted layer and chocolate shine make for an eye-catching dessert.

• Perfect for gatherings: Easy to cut and serve for parties or potlucks.

• Make-ahead friendly: Best when chilled, making it an ideal prep-ahead treat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chocolate Base

• 1 cup (175 g) semi-sweet chocolate chips

• ½ cup (115 g) unsalted butter

• ¾ cup (150 g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup (65 g) all-purpose flour

• ¼ cup (25 g) cocoa powder

• ¼ tsp salt

Pistachio Coconut Layer

• 1½ cups shredded sweetened coconut

• ½ cup pistachio paste (or ¾ cup shelled pistachios, blended)

• ½ cup sweetened condensed milk

• 1 tsp vanilla extract

• Green food coloring (optional)

Chocolate Ganache Topping

• ¾ cup (130 g) dark or semi-sweet chocolate, chopped

• ¼ cup (60 ml) heavy cream

Directions

1. Chocolate Base

• Preheat oven to 350 °F (175 °C). Line an 8×8-inch square pan with parchment paper.

• Melt the chocolate chips and butter together (using a microwave or stovetop). Stir until smooth.

• Let cool slightly, then whisk in sugar, eggs, and vanilla until fully combined.

• Sift in flour, cocoa powder, and salt; mix until smooth.

• Spread the batter evenly into the pan and bake for 18–22 minutes.

• Allow to cool completely in the pan.

2. Pistachio Coconut Layer

• In a bowl, combine shredded coconut, pistachio paste, sweetened condensed milk, vanilla, and food coloring if using.

• Stir until evenly mixed.

• Spread over the cooled chocolate base, pressing gently to flatten.

• Chill in the refrigerator for 20 minutes to firm up.

3. Chocolate Ganache

• Heat heavy cream in a small saucepan until hot but not boiling.

• Pour over chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.

• Pour the ganache over the pistachio layer and smooth with a spatula.

• Refrigerate for 1–2 hours until set.

4. Serve

• Once firm, remove from the pan using parchment.

• Slice into neat bars or squares using a warm knife for clean edges.

• Serve chilled or at room temperature.

Servings and timing

• Yield: 16 bars

• Prep time: 25 minutes

• Bake time: 18–22 minutes

• Chill time: 1–2 hours

• Total time: Approximately 2½ hours

Variations

• Nut swap: Use almond paste or hazelnut spread for a twist.

• Dairy-free option: Use dairy-free chocolate, vegan butter, and coconut cream.

• Extra crunch: Add chopped pistachios or crushed biscuits into the base.

• Tropical style: Mix in a bit of lime zest or dried pineapple with the coconut.

• Layer upgrade: Sprinkle chopped pistachios between layers for added texture.

Storage/reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.

• Freezing: Freeze layered bars for up to 2 months; thaw in the fridge before serving.

• Serving: Best served chilled or slightly softened at room temperature.

FAQs

1. Can I use unsweetened coconut?

Yes, but add 1–2 tablespoons of sugar to the filling to balance the flavor.

2. Is pistachio paste the same as pistachio butter?

They’re similar—both work. Ensure it’s unsweetened for better control over flavor.

3. Can I double the recipe?

Yes, use a 9×13 pan and adjust baking and chilling times slightly.

4. Do I have to use food coloring?

No, it’s optional. It adds visual appeal but doesn’t affect taste.

5. Can I make this without eggs?

Try an egg replacer or flax eggs, though texture may vary slightly.

6. Why is my ganache too thin?

Ensure your cream isn’t too hot and measure carefully. Chill longer if needed.

7. Can I use milk chocolate?

Yes, though the bars will be sweeter. Dark or semi-sweet balances the coconut better.

8. Can I make this in advance?

Yes, they store and slice beautifully after a day in the fridge.

9. How do I cut clean slices?

Use a sharp knife dipped in hot water and wiped clean between cuts.

10. Are these gluten-free?

Use a gluten-free flour blend in the base to make the entire recipe gluten-free.

Conclusion

Chocolate Pistachio Coconut Bars are a dreamy layered dessert that delivers richness, texture, and a burst of flavor in every bite. With their vibrant green center and indulgent chocolate layers, they’re as eye-catching as they are satisfying. Perfect for dessert trays, gifting, or whenever you’re craving a sweet escape.

Chocolate Pistachio Coconut Bars

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• Author: Douaa
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 16 bars
• Category: Dessert
• Method: Baking + Chilling
• Cuisine: American

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Description

These Chocolate Pistachio Coconut Bars feature a rich chocolate base, a chewy coconut pistachio center, and a silky ganache topping. Vibrant, indulgent, and easy to make, they’re the perfect no-fuss dessert for holidays, potlucks, or pistachio lovers everywhere.

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Ingredients

Chocolate Base:

• 1 cup (175g) semi-sweet chocolate chips

• 1/2 cup (115g) unsalted butter

• 3/4 cup (150g) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup (65g) all-purpose flour

• 1/4 cup (25g) cocoa powder

• 1/4 tsp salt

Pistachio Coconut Layer:

• 1 1/2 cups shredded sweetened coconut

• 1/2 cup pistachio paste (or 3/4 cup shelled pistachios, blended into a paste)

• 1/2 cup sweetened condensed milk

• 1 tsp vanilla extract

• Green food coloring (optional)

Chocolate Ganache Topping:

• 3/4 cup (130g) dark or semi-sweet chocolate, chopped

• 1/4 cup (60ml) heavy cream

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Instructions

• Make the Chocolate Base:

  • Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.

  • Melt chocolate chips and butter until smooth. Let cool slightly.

  • Whisk in sugar, eggs, and vanilla extract.

  • Sift in flour, cocoa powder, and salt. Stir until fully combined.

  • Spread batter evenly in the prepared pan and bake for 18–22 minutes. Let cool completely.

• Prepare the Pistachio Coconut Layer:

  • In a bowl, mix shredded coconut, pistachio paste, sweetened condensed milk, vanilla, and food coloring if using.

  • Spread the mixture over the cooled chocolate base and press down gently. Chill in the fridge for 20 minutes.

• Make the Ganache Topping:

  • Heat cream until steaming. Pour over chopped chocolate and let sit for 2 minutes.

  • Stir until smooth and glossy.

  • Pour over pistachio coconut layer and smooth the top.

  • Chill for 1–2 hours or until firm.

• Serve:

  • Cut into squares or bars using a warm, clean knife for neat edges.

  • Serve chilled or at room temperature.

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Notes

• For extra texture, add chopped pistachios to the coconut layer.

• Store bars in an airtight container in the refrigerator for up to 5 days.

• Add a sprinkle of sea salt on top for contrast.