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.
Ingredients
Chocolate Base:
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1 cup (175g) semi-sweet chocolate chips
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1/2 cup (115g) unsalted butter
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3/4 cup (150g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup (65g) all-purpose flour
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1/4 cup (25g) cocoa powder
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1/4 tsp salt
Pistachio Coconut Layer:
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1 1/2 cups shredded sweetened coconut
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1/2 cup pistachio paste (or 3/4 cup shelled pistachios, blended into a paste)
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1/2 cup sweetened condensed milk
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1 tsp vanilla extract
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Green food coloring (optional)
Chocolate Ganache Topping:
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3/4 cup (130g) dark or semi-sweet chocolate, chopped
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1/4 cup (60ml) heavy cream
Instructions
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Make the Chocolate Base:
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Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
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Melt chocolate chips and butter until smooth. Let cool slightly.
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Whisk in sugar, eggs, and vanilla extract.
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Sift in flour, cocoa powder, and salt. Stir until fully combined.
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Spread batter evenly in the prepared pan and bake for 18–22 minutes. Let cool completely.
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Prepare the Pistachio Coconut Layer:
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In a bowl, mix shredded coconut, pistachio paste, sweetened condensed milk, vanilla, and food coloring if using.
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Spread the mixture over the cooled chocolate base and press down gently. Chill in the fridge for 20 minutes.
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Make the Ganache Topping:
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Heat cream until steaming. Pour over chopped chocolate and let sit for 2 minutes.
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Stir until smooth and glossy.
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Pour over pistachio coconut layer and smooth the top.
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Chill for 1–2 hours or until firm.
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Serve:
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Cut into squares or bars using a warm, clean knife for neat edges.
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Serve chilled or at room temperature.
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Notes
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For extra texture, add chopped pistachios to the coconut layer.
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Store bars in an airtight container in the refrigerator for up to 5 days.
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Add a sprinkle of sea salt on top for contrast.